Why Shouldn’t Eat Eggs With Red White

A British woman discovered an egg with this feature and was amazed.

A British woman was shocked when she cracked an egg into a frying pan and found it to be a strange red color.

Beena Sarangdhar, a resident of Abbots Langley (Hertfordshire, England), shared this unique event on the social network Facebook, where she asked her contacts if it was advisable to eat the product.

They immediately told him not to eat the egg, since the discoloration of the egg could be due to a type of bacteria called pseudomonas, which causes serious complications.

what are pseudomonas

According to the US Department of Agriculture ( USDA ), you should throw your eggs away immediately if you notice that the whites are “pink or pearly” in color. Color change or iridescence, however subtle, may indicate spoilage due to Pseudomonas bacteria.

The US Centers for Disease Control and Prevention (CDC) details that Pseudomonas is a type of bacteria that is commonly found in the environment, such as soil and water. Water.

Of the many different types of Pseudomonas, the one that most often causes infections in humans is called Pseudomonas aeruginosa, which can cause infections of the blood, lungs (pneumonia), or other parts of the body.

British media such as the Daily Mirror indicated that the woman who found the egg allegedly affected by the bacteria in question proceeded to break the other eggs to find out their status, and found that they were in perfect condition.

Details of an egg for consumption

The Egg Safety Center portal indicates that the variation in the color and appearance of the egg can be due to many factors.

Among the aspects that are not dangerous for human health, the following are detailed:

• Bloodstains. They are due to the rupture of small blood vessels in the yolk at the time of ovulation or tissue deposition during the formation of the egg in the hen.
• Cloudy egg white: The egg is extremely fresh.
• Yolk color: Influenced by pigments in the feed in the hen’s diet.
• Green ring on hard yolk: Result of overcooking the egg, caused by reactions of sulfur and iron compounds on the yolk surface.

On the other hand, some of the characteristics of spoiled eggs are below:

• Discolored, green, or iridescent egg white: Spoilage due to Pseudomonas bacteria.
• Black or green spots inside the egg: a result of bacterial or fungal contamination of the egg.
• An unpleasant odor in raw or cooked eggs indicates spoilage and should be discarded.

Egg Safety advises never eating raw eggs; these should always be cooked to the recommended temperature to ensure any harmful bacteria are destroyed.