Cracked eggs identified as a hazard

Eggs with cracked shells pose a health risk and are recommended to be discarded.

This was stated by Spanish food industry engineer Montse Melendez in an interview with Vanitatis publication.

According to the specialist, the shell serves as a natural protection that prevents bacteria and contaminants from entering the egg. However, in reality, its surface is porous, and when cracked, microorganisms can easily get inside.

"If the shell is damaged, it usually means that pathogens have already penetrated inside," noted Melendez.

The most dangerous bacteria include salmonella, E. coli, and listeria. The latter can multiply even at low temperatures, posing a particular threat to pregnant women and people with weakened immune systems.

The expert added that small surface cracks that do not affect the white and yolk may be safe. However, even in such cases, before cooking, the egg should be carefully examined and evaluated by smell.