tortilla

He 52.9% of Spaniards prefer the potato omelette is undercooked and is not a harmless preference. In Europe, the main cause of food outbreaks has a name and surname: Salmonella. But in Spain the situation is worse because, despite the strength of its poultry sector, it is not able to stably meet the European objective for Salmonella in layers. And that, added to hygienic conditions that are not usually met, turn that cultural preference into a ticking time bomb. When we change the law. Historically, this preference for low-set tortillas has been so strong that, in recent years, the regulations have become more flexible. Since 1991, every product that will not set completely the egg required what is called a heat-treated “egg product.” More changes. But, with the passage of time and improved controls, salmonellosis cases decreased. Between 2005 and 2009, the European Union saw the number of cases fall by half. And, in December 2022, a new decree allows you to work with fresh eggsas long as 63 degrees are reached for at least two seconds and consumed immediately. It is a very complex balance because the egg white curdles at that temperature: if the technique and work is done very rigorouslythe usual thing is that any undercooked tortilla has not met the regulatory requirements. And there, Salmonella appears. In 2024, Spain had 11,173 reported cases of salmonellosis. In principle, according to the ISCIII854 foodborne outbreaks were identified. It’s not a very common thing, really. Luckily. But the upward trend has not stopped growing since the pandemic and, therefore, the risk is always there. Up. In Spain more than in other places because, as I said, we have serious difficulties in maintaining the prevalence of Salmonella serotypes in laying hens below 2%. The country appears to have religiously met the standards between 2013 and 2018, but since then there have been years that have and years that have not. It is important to keep in mind that industrial chickens are vaccinated; but those for self-consumption, no. So? Is it dangerous to eat undercooked tortillas? As I said Miguel A. Lurueña“today the risk is much lower than decades ago; the main risk is poor handling.” AND matches Gemma del Caño“do it if you want” (if you meet all the conditions and are not a risk group), but be aware that the risk is never zero. Image | Iker Merodio In Xataka | “We all have a bacteriological bomb at home” and they are called a chopping board: this is how we can minimize all risks