Foods made with eggs or egg products appear in Catalonia as the leading cause of food poisoning (diseases transmitted by food). The egg, by its nature, is a food sensitive to contamination and bacterial multiplication.
Foods made with eggs such as tortillas, creams, flans, quiches, etc.:
- They must be cooked at a temperature that reaches 75°C in the center of the product. You have to curdle the tortillas well. Cooking is the only way to kill dangerous germs, including salmonella. Insufficient cooking does not guarantee the elimination of germs.
- They should be consumed immediately or kept in the refrigerator.
- It cannot be kept at room temperature for more than two hours.
Both mayonnaise and other sauces made with raw eggs do not receive any heat treatment that eliminates possible germs, therefore, in the preparation and preparation of these foods it is necessary to strictly respect the following hygiene rules:
- Just the right amount of sauce should be prepared to be consumed in a single meal. The sauces should not be kept for later days.
- If we add a few drops of vinegar or lemon, it will improve its conservation.
- They must be kept in the refrigerator until they are consumed or used in other dishes that we must also refrigerate.
Restaurants, cafeterias, bars, seasonal establishments, central kitchens and collective dining rooms and any other establishment that serves meals may only use pasteurized egg products for the preparation of mayonnaise or other sauces that contain raw eggs.
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