Britons will be flocking to gardens and parks this weekend to hunt for eggs as part of the Easter hunt.
But a nutrition expert has revealed how the centuries-old tradition can leave you bedridden with diarrhea, vomiting and fevers during the holiday season.
If eggs aren’t cooked properly, the colorful snack can become a source of salmonella.
And those who eat eggs left outside for hours risk food poisoning as the treat becomes a “breeding ground” for bacteria.
dr Richard Allison, a performance nutrition consultant, said the eggs that are cooked for your hunt “must be taken seriously” to avoid becoming a source of disease.
An Easter egg hunt believed to have taken place in Germany in the 1500s involves hard-boiling eggs, decorating the shell, and hiding them in the open
An Easter egg hunt, believed to have originated in Germany in the 15th century, involves hard-boiling eggs, decorating the shell, and hiding them in the open.
dr Allison, who directs the Sports Nutrition and Recovery Clinic at the Institute of Exercise, Exercise and Health, noted that while the activity has become an “integral part” of the Easter tradition, “it’s important to exercise caution when consuming these eggs.” “.
“Eggs need to be taken seriously when it comes to cooking as they can be a potential source of foodborne illness if not handled and cooked properly,” he said.
He explained that undercooked eggs can contain salmonella, which can lead to food poisoning.
dr Richard Allison, Head of Nutrition for Tottenham Hotspur’s women’s team, explains the dangers and how you can avoid a restless Easter
Salmonella affects the intestinal tract, causing symptoms such as nausea and stomach cramps that begin within 12 to 72 hours of infection.
The common bacterial illness usually lasts four to seven days. However, in severe cases, the infection can spread to the bloodstream, requiring prompt treatment with antibiotics.
Young children, those over 65, and the immunocompromised are at greater risk of developing serious illness from food poisoning caused by salmonella.
To reduce the risk of contracting salmonella from eggs, they should be boiled for 10 to 12 minutes.
However, The Herbal Life’s nutritionist said that overcooking eggs can make them “tough and rubbery,” making them less enjoyable to eat.
He found that the nutritional content of eggs also changes with the duration of cooking.
dr Allison, who is also Head of Nutrition for Tottenham Hotspur’s women’s team, said: “Raw or undercooked eggs contain avidin, which can interfere with the absorption of biotin, a B vitamin important for metabolism.
“Overcooking eggs can lead to nutrient depletion, especially heat-sensitive vitamins like vitamin B12 and folic acid.”
But even the perfect boil of eggs doesn’t guarantee that the Easter egg hunt will remain disease-free.
If boiled eggs are left for too long — two hours or more — they can become a “breeding ground for bacteria,” he noted.
Warm temperatures increase this risk.
“Temperatures during this time of year can vary throughout the day, with sporadic morning frosts followed by warm and sunny afternoons,” said Dr. allison
Not only can it cause eggs to spoil and develop an unpleasant smell and taste, but it also makes them unsafe to eat due to the increased risk of food poisoning, he added.
Where not to hide eggs this Easter
Charlotte Faure Green, a BANT-registered dietitian, said: “While the risk of eggs containing the harmful salmonella bacteria (widespread in poultry products) has fallen in the UK, there is still a chance eggs contain it and are children it particularly susceptible to a bad case of food poisoning.’
She recommends avoiding the following hiding spots:
- In direct sunlight, for example on a window sill
- Near radiators
- In linen closets or near boilers
- In bathrooms or near underfloor pipes
- In playrooms or anywhere else they can be discovered at a later date
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