Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Diabetes Discussion
Diabetes Discussions
"Hospital food is a recipe for disaster "
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="graj0" data-source="post: 787135"><p>Fascinating, I thought I remembered something Heston Blumenthal had said, so had a google. Some eggs will contain Salmonella, whatsherface wasn't completely wrong, just a bit alarmist. I couldn't find what Blumenthal said but found this (which is what I thought he'd said anyway)</p><p></p><p>"According to the Academy of Nutrition and Dietetics, hard-boiled eggs are actually more susceptible to bacterial contamination because the cooking process damages a protective layer on the shell of the egg".</p><p></p><p>Mind you, there's loads of people on different forums saying that they've been OK leaving boiled eggs out for 24 hours. However, leaving hard-boiled eggs at room temperature for extended periods of time allows for dangerous bacteria, including salmonella, to grow at a rapid pace. A friend of mine had salmonella poisoning and was very ill for 3 weeks, it really isn't worth the risk.</p><p></p><p>BTW, the recommendation is to cook food for at least ten minutes at 75 °C and that's the temperature at the centre of the food being cooked. So boiling and egg until it's hard may not kill off all the bacteria even if the outside of the egg has been at 100 °C.</p></blockquote><p></p>
[QUOTE="graj0, post: 787135"] Fascinating, I thought I remembered something Heston Blumenthal had said, so had a google. Some eggs will contain Salmonella, whatsherface wasn't completely wrong, just a bit alarmist. I couldn't find what Blumenthal said but found this (which is what I thought he'd said anyway) "According to the Academy of Nutrition and Dietetics, hard-boiled eggs are actually more susceptible to bacterial contamination because the cooking process damages a protective layer on the shell of the egg". Mind you, there's loads of people on different forums saying that they've been OK leaving boiled eggs out for 24 hours. However, leaving hard-boiled eggs at room temperature for extended periods of time allows for dangerous bacteria, including salmonella, to grow at a rapid pace. A friend of mine had salmonella poisoning and was very ill for 3 weeks, it really isn't worth the risk. BTW, the recommendation is to cook food for at least ten minutes at 75 °C and that's the temperature at the centre of the food being cooked. So boiling and egg until it's hard may not kill off all the bacteria even if the outside of the egg has been at 100 °C. [/QUOTE]
Verification
Post Reply
Home
Forums
Diabetes Discussion
Diabetes Discussions
"Hospital food is a recipe for disaster "
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…