Can boiling water kill bacteria on egg shells?

Eggs are a type of egg we often eat. They have a relatively high nutritional value. If you want to eat boiled eggs, you usually cook them in boiling water. Just boil the eggshell in boiling water for about ten minutes to kill some bacteria on the egg. The most common one is Salmonella. Salmonella has a certain degree of resistance to high temperatures, so simply boiling it for a few minutes will not be able to kill it completely. Salmonella can also cause some diseases, so it is necessary to kill this bacteria completely.

Salmonella causes illness

Salmonellosis is one of the zoonotic diseases of great public health significance. Its pathogenic Salmonella belongs to the Enterobacteriaceae family, including those bacteria that cause food poisoning, gastroenteritis, typhoid and paratyphoid. In addition to infecting humans, they can also infect many animals including mammals, birds, reptiles, fish, amphibians and insects. Humans and animals may be infected as if they are carriers or may develop clinically fatal diseases that may increase morbidity or mortality or reduce the reproductive productivity of animals.

The bacterial body size is (0.6～0.9)× (1～3) microns, without spores and generally without capsules. Except for Salmonella pullorum and Salmonella gallinarum, most of them have flagella all over the body. The nutritional requirements are not high, and intestinal selective identification culture medium is often used for isolation and culture. The biochemical reactions are of great reference significance for the identification of bacteria of this genus (see table). It does not liquefy gelatin, does not decompose urea, does not produce indole, does not ferment lactose and sucrose, but can ferment glucose, mannitol, maltose and maltose. Most of them produce acid and gas, while a few only produce acid but no gas. VP test was negative, lysine decarboxylase was present. The G+C content of DNA is 50-53%. It is not resistant to heat and can be killed at 60℃ for 15 minutes. Survive in water for 2 to 3 weeks. In 5% carbolic acid, death occurs in 5 minutes. Salmonella

This genus is divided into four subgenera based on biochemical reactions. Subgenus I is the most common Salmonella with typical biochemical reactions; subgenus II and IV are Salmonella with atypical biochemical reactions; subgenus III is Salmonella Arizona.

Salmonella has a complex antigenic structure, which can generally be divided into three types: somatic (O) antigen, flagellar (H) antigen and surface (Vi) antigen.

Media

Eggs, poultry and meat products are the main vectors of salmonellosis. Infection mainly depends on the serotype of Salmonella and the physical condition of the consumer. Children, the elderly and immunocompromised individuals are most at risk. According to international practice, foods that are susceptible to Salmonella contamination are required to be classified and managed so that most foods do not contain Salmonella, thereby effectively preventing Salmonellosis.