Can you eat eggs with spots on the shell

When spots appear on the eggshell, it is best not to eat it. This means that the egg has deteriorated because bacteria have grown, causing spots. The inside of the egg will also be infected by bacteria. If you eat such eggs, it is likely to cause Salmonella infection. The most common symptom is diarrhea, which can cause gastrointestinal infection and is quite harmful.

Can I eat eggs with spots on the shell?

Eggs with spots cannot be eaten. If there are spots on eggs, they are usually infected with bacteria, germs and a large amount of Salmonella and cannot be eaten.

Many people do not pay attention to the "freckles" on eggs, but it is very likely that the laying chicken itself has fallopian tube inflammation and is eventually infected with bacteria such as Salmonella and E. coli. In addition, at room temperature, eggs can be kept for up to about 15 days. Although these spotted eggs do not show any obvious signs of corruption, the quality of the eggs themselves has greatly declined and they are no longer fresh. Some vendors selling eggs will still sell them to consumers.

What happens if you eat eggs with spots: If you eat eggs with spots, you are likely to be infected with Salmonella. People often experience symptoms such as high fever, abdominal pain, diarrhea, and gastroenteritis. The illness often lasts for a week or longer. If the infection is mild, children with high immunity will recover without treatment.

If the infection is severe, dehydration symptoms will appear quickly. You need to go to the hospital as soon as possible because the infection is severe and may even cause convulsions, convulsions, and transient coma.

What are the spots on the egg shell?

1. Rotten eggs: Because bacteria invade the eggs and multiply in large numbers, they become spoiled and the eggshell turns dark gray, or even ruptures due to the expansion of the hydrogen sulfide gas inside. The mixture inside the egg is gray-green or dark yellow and has a foul odor. These eggs cannot be eaten, otherwise it will cause bacterial food poisoning.

2. Cracked eggs: During the transportation, storage and packaging of eggs, due to vibration, squeezing and other reasons, some eggs may develop cracks and fissures, which are easily invaded by bacteria. If they are left for a long time, they are not suitable for consumption.

3. Dead fetus eggs: Eggs whose embryos stop developing during the incubation process due to contamination by bacteria or parasites, or due to poor temperature and humidity conditions. The nutrients contained in this type of egg have changed. If it has been dead for a long time, the protein will be broken down and produce a variety of toxic substances, so it is not suitable for consumption.