EFSA rejects extending expiration date of eggs to avoid salmonella poisoning

The European food safety authority (EFSA, the acronym in English) rejects increasing the shelf life of eggs, arguing that existing studies indicate that for every week that extends the time limit, the risk of salmonella poisoning will increase by 40%.

EFSA explained to El Pais that held a report at the request of the European Commission, which has requested a study to extend validity periods and avoid wasting food â€" an economic problem, but also social.

"Salmonella [bacteria that causes salmonellosis] was the main cause of food infections in the European Union by 2005, with 200,000 cases and an annual cost of € 3000 million", indicates the EFSA, CITES my well-being.

This impact has led European authorities to set in motion a series of steps that led to a reduction of infections resulting from this bacteria-contaminated eggs produced, but also for other foods, such as pork â€" in 50% since 2005. But these advances may collapse if the measure to extend the shelf life of eggs next.

"If the shelf life of eggs over the 21 days for 28 days, the risk of infections will increase by 40% in the case of foods that are not cooked and 50% in the case of those who are cooking", indicates the EFSA study, which was based "on current scientific knowledge".

"In the worst-case scenario, if the expiration date recommended for 42 days and pass for 70 days â€" another of the possibilities suggested by the Commission, the risk is three times greater than the present both in the case of eggs without being cooked as in eggs made.

In this category are the raw products (e.g., mayonnaise or some sauces or beverages), as well as eggs cooked or fried. "Keep eggs chilled is the only way to reduce the increased risk of infections due to prolonged storage," explained a spokeswoman for EFSA. "In any case, the deadlines that indicate draw up or consume preferably are extended over three weeks, the risk will increase, including with the cooling system of the shops. This may also jeopardize the gains achieved to date with "the reduction of Salmonella in laying hens, since eggs are the main cause of infections in the EU", said the spokesman of the EFSA.

Foto: pietroizzo  / Creative Commons

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