{"id":25687,"date":"2017-06-30T10:06:52","date_gmt":"2017-06-30T14:06:52","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/bad-eggs-avoiding-salmonella-in-the-shell\/"},"modified":"2025-07-01T13:44:19","modified_gmt":"2025-07-01T17:44:19","slug":"oeufs-contamines-comment-reduire-les-risques-de-salmonellose","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/bad-eggs-avoiding-salmonella-in-the-shell\/","title":{"rendered":"\u0152ufs contamin\u00e9s : comment r\u00e9duire les risques de salmonellose"},"content":{"rendered":"<h2>Les \u0153ufs non pasteuris\u00e9s peuvent \u00eatre porteurs de salmonelle. D\u00e9couvrez comment les manipuler afin d\u2019\u00e9viter les cons\u00e9quences f\u00e2cheuses pour vos clients.<\/h2>\n<p>En tant que restaurateur, vous devez savoir que certains aliments ont plus tendance que d\u2019autres \u00e0 devenir impropres \u00e0 la consommation et qu\u2019il faut en contr\u00f4ler rigoureusement le temps et la temp\u00e9rature de conservation pour pr\u00e9venir le d\u00e9veloppement d\u2019agents pathog\u00e8nes. Ces aliments ont g\u00e9n\u00e9ralement des caract\u00e9ristiques qui favorisent la prolif\u00e9ration des pathog\u00e8nes, c\u2019est-\u00e0-dire qu\u2019ils sont humides, contiennent des prot\u00e9ines et ont un pH neutre ou l\u00e9g\u00e8rement acide.<\/p>\n<p>Les \u0153ufs en coquille qui ne sont pas trait\u00e9s en vue d\u2019en \u00e9liminer la Salmonella non typhique (la forme la plus courante de salmonelle), c\u2019est-\u00e0-dire les \u0153ufs non pasteuris\u00e9s, font partie des aliments qui doivent \u00eatre soigneusement surveill\u00e9s. En effet, la Salmonella enteritidis (la salmonelle associ\u00e9e aux \u0153ufs) peut se d\u00e9velopper sur la coquille de l\u2019\u0153uf. Une fois la coquille contamin\u00e9e cass\u00e9e, la salmonelle risque de se propager dans le blanc et le jaune d\u2019\u0153uf.<\/p>\n<p>Les signes de salmonellose sont la naus\u00e9e, le vomissement, les crampes abdominales, la diarrh\u00e9e, la fi\u00e8vre, les frissons, les maux de t\u00eate et le sang dans les selles. On estime que, chaque ann\u00e9e au Canada, la Salmonella enteritidis cause 7\u2009500 cas de maladies d\u2019origine alimentaires, qui entra\u00eenent en moyenne 925 hospitalisations et 17 d\u00e9c\u00e8s.<\/p>\n<h3>Pour \u00e9viter de servir \u00e0 vos clients des \u0153ufs contamin\u00e9s, vous pouvez prendre les pr\u00e9cautions suivantes :<\/h3>\n<ul>\n<li>\n<p>\u00c9viter de proposer des aliments et des boissons contenant des \u0153ufs crus<\/p>\n<\/li>\n<li>\n<p>\u00c0 l\u2019aide d\u2019eau et de savon, se laver les mains ainsi que nettoyer et d\u00e9sinfecter les surfaces de travail et les ustensiles imm\u00e9diatement apr\u00e8s qu\u2019ils sont entr\u00e9s en contact avec des \u0153ufs crus<\/p>\n<\/li>\n<li>\n<p>Conserver les \u0153ufs au r\u00e9frig\u00e9rateur \u00e0 une temp\u00e9rature d\u2019au maximum 4 \u00b0C (41 \u00b0F) en tout temps<\/p>\n<\/li>\n<li>\n<p>Cuire les \u0153ufs et les plats \u00e0 base d\u2019\u0153ufs jusqu\u2019\u00e0 ce qu\u2019ils atteignent une temp\u00e9rature interne d\u2019au moins 74 \u00b0C (165 \u00b0F)<\/p>\n<\/li>\n<li>\n<p>Se d\u00e9barrasser des \u0153ufs craqu\u00e9s ou sales<\/p>\n<\/li>\n<li>\n<p>Utiliser les \u0153ufs pasteuris\u00e9s entiers, particuli\u00e8rement aupr\u00e8s des personnes les plus \u00e0 risque : jeunes enfants, a\u00een\u00e9s et personnes dont le syst\u00e8me immunitaire est affaibli<\/p>\n<\/li>\n<li>\n<p>Cuire les \u0153ufs battus imm\u00e9diatement ou les r\u00e9frig\u00e9rer \u00e0 au maximum 4 \u00b0C (41 \u00b0F) de m\u00eame que nettoyer et d\u00e9sinfecter les contenants avant de les remplir \u00e0 nouveau<\/p>\n<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Unpasteurized eggs can carry Salmonella. Learn how they should be handled to help avoid an issue with your customers. As a foodservice operator, it\u2019s important to know that some foods are more likely than others to become unsafe to serve or consume. These foods are known as TCS foods, because they require time and temperature [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":26956,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,123,112,69,111,113],"tags":[],"class_list":["post-25687","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-hotels-hospitality","category-restaurant-bars","category-running-your-business","category-healthcare","category-university"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v27.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Bad Eggs: Avoiding Salmonella in the Shell | Gordon Food Service<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/oeufs-contamines-comment-reduire-les-risques-de-salmonellose\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bad Eggs: Avoiding Salmonella in the Shell\" \/>\n<meta property=\"og:description\" content=\"Unpasteurized eggs can carry Salmonella. Learn how they should be handled to help avoid an issue with your customers. As a foodservice operator, it\u2019s important to know that some foods are more likely than others to become unsafe to serve or consume. These foods are known as TCS foods, because they require time and temperature [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.ca\/fr-ca\/ideas\/oeufs-contamines-comment-reduire-les-risques-de-salmonellose\/\" \/>\n<meta property=\"og:site_name\" content=\"Gordon Food Service\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GordonFoodService\/\" \/>\n<meta property=\"article:published_time\" content=\"2017-06-30T14:06:52+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-01T17:44:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/ShellEggs_ICHeader.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"695\" \/>\n\t<meta property=\"og:image:height\" content=\"375\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Cody Rivers\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@cody.rivers@gfs.com\" \/>\n<meta name=\"twitter:site\" content=\"@GFSDelivers\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Cody Rivers\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimation du temps de lecture\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"\u0152ufs contamin\u00e9s : comment r\u00e9duire les risques de salmonellose | Service alimentaire Gordon","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gfs.ca\/fr-ca\/ideas\/oeufs-contamines-comment-reduire-les-risques-de-salmonellose\/","og_locale":"fr_CA","og_type":"article","og_title":"Bad Eggs: Avoiding Salmonella in the Shell","og_description":"Unpasteurized eggs can carry Salmonella. 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