Be careful when cooking eggs! Otherwise, you risk getting very sick, the “Salmonella bacteria” is spreading in Spain

New Delhi: A restaurant in Madrid known for its egg tortilla (an omelet-like recipe) has temporarily closed following an outbreak of salmonella (stomach, fever, abdominal pain) – sparking debate Here’s how the iconic Spanish dish should be cooked and how thin he must be. The tortilla usually contains a mixture of fried potatoes and eggs, often with onions, and is one of the most consumed foods in Spain. Madrid’s ‘Casa Dani’ restaurant is very famous for its egg tortilla. The restaurant was temporarily closed after at least 59 people complained of food poisoning after eating tortillas here last week. According to the Madrid health department, 6 people who ate egg tortillas were admitted to hospital.

‘Casa Dani’ indicates that we are cooperating with the local health authorities to ensure that our kitchen is free of Salmonella bacteria and that the restaurant can reopen soon. The restaurant has won several awards, including the 2019 Spanish Potato Tortilla Championship, and has also been featured in the Netflix food series, Somebody Feed Fill. It serves around 100,000 tortillas each year. Following the salmonella outbreak, Madrid’s health department is investigating how restaurants, including Casa Dani, prepare their tortillas and whether they follow the conditions for using eggs. For the past three decades, Spain has had a rule that eggs served to the public must be pasteurized or, if fresh, cooked to a temperature of at least 75°C.

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In December 2022, a government decree relaxed these rules, requiring fresh eggs to be cooked “at 70°C or more for 2 minutes” or “63°C for 20 minutes”. These temperatures are important: the egg white takes around 62-65C and the egg yolk takes at 65-70C. Alfredo Garcia, owner of the Silkar restaurant in Madrid which specializes in the dish, told the BBC: “We put a thermometer in the tortilla and let it cook at 70 degrees for about 2 minutes. At this temperature all the bacteria die. This egg remains loose at 70 degrees.Maria del Toro of the La Rioja Biomedical Research Center (CIBIR) told La Cope radio station that “we all need a runny tortilla” [बहता हुआ टॉर्टिला] Like, but there are more risks, especially for children, pregnant women and the elderly.

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The regional government of Madrid has also given its own opinion on the matter, warning that the summer weather in particular is favorable to Salmonella bacteria in tortillas. This happens when fresh eggs are used in making tortillas, the center of the tortilla is not set, and the cooked tortilla is left at room temperature for more than 2 hours. Madrid’s health department also recommends using pasteurized eggs rather than fresh eggs in the tortilla. However, Garcia said 90% of customers at his restaurant Silker prefer a liquid tortilla with fresh eggs. However, he admits the Casa Dani case has warned restaurants to make sure tortillas are cooked more than usual.

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Tags: Health, health info, Spain