Dr. Andrey Matyukhin, an infectious disease specialist, points out that the prevailing and widespread belief is that raw eggs are the main source of salmonella infection.
According to him, this is true but only partially. It explains which products most often transmit this acute intestinal infection. Among the products that Salmonella bacteria live on are milk and dairy products. For example, this bacteria remains in cheese for about a month and in unsterilized milk for 24 days.
In addition, chicken meat is often a source of salmonella. The interesting thing is that salmonella bacteria do not change the appearance or taste of the product in which they live.
“Boiling at 100 degrees Celsius kills these bacteria immediately,” he says. That’s why he recommends boiling eggs for at least four minutes after the water boils.