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FOOD POISONING WITH EGGS:

HOW TO REDUCE THE RISK OF POISONING WITH EGGS?

  • Use only fresh eggs (the date of "manufacturing" can be found directly on the eggshell)

  • Thoroughly wash the eggs with soap before cooking.

  • Cook eggs in a high temperature – above 70 degrees Celsius

Salmonella is the most common pathogen in eggs.

It can live in the egg for more than a year, and on the eggshell up to 24 days


 
 

treatment:

Filtrum 400 mg
  • Drink water every 10-15 minutes

  • Take 2-3 pills of Filtrum®Eco 3-4 times per day

  • Consult with physician