Is your food free of pathogens and toxins?

Is your food free of pathogens and toxins?

According to Harvard Medical School, the evidence to date doesn’t say you should ban eggs from your plate. In most studies so far, “an egg a day does not have a negative impact on health,” says Eric Rimm, professor of epidemiology and nutrition at the Harvard School of Public Health.

Instead of worrying about eggs, focus on eating an overall healthy diet and getting regular exercise. An average of one egg a day can be part of that lifestyle.

Cholesterol concerns

Eggs are a nutritious food. They are relatively low in calories and saturated fat, and rich in protein, vitamins, minerals, and other healthy nutrients like lutein and zeaxanthin, which are good for the eyes, and choline, which is needed by nerves and the brain.

The main concern about eating eggs has always been their cholesterol content. The general recommendation is to limit your cholesterol from food to no more than 300 milligrams per day. A single large egg contains more than half of that amount. The cholesterol comes from the yolk, so many people choose to eat only the egg white.

For otherwise healthy men, this level of concern about egg eating may be unjustified. “Many people perceive eggs as bad because they contain cholesterol,” Rimm says. “Yet most of the cholesterol that circulates in our bodies is not from cholesterol in foods, but rather from our liver making cholesterol in response to high intake of saturated and trans fat.”

Therefore, unless you eat an excessive number of eggs, they will not have a significant effect on your total cholesterol. Limiting your consumption to an average of one egg a day is a reasonable approach.

Risk of heart attack?

Researchers have also looked for direct links between egg consumption and the chance of heart attack and stroke. In the largest and longest studies to date, people who reported eating an egg a day were not at especially higher risk of heart attack or stroke.

However, there is some evidence that if you have heart disease or diabetes, or if you struggle to control high cholesterol, you might limit yourself to three whole eggs a week and eat egg whites otherwise.

Look at your entire plate

Rather than fretting over whether particular foods are “good” or “bad” for you, it’s best to consider their nutritional value in the context of your entire diet. In moderation, eggs are a healthy food; eaten to excess, they may not be. So although eggs can tweak your cholesterol up a bit, they also contain valuable nutrients that could ultimately help to lower your risk for heart disease.

“In fact, if you eat an egg instead of a highly refined piece of white toast or highly processed cold cereal, then the egg will prove to be much more healthful in comparison,” Rimm says.

Look at your whole plate

Make sure you also pay attention to what shares the plate with your eggs. “Even for my patients with high cholesterol, I don’t tell them to avoid eggs,” says Dr. Helen Delichatsios, an assistant professor of medicine at Harvard Medical School. “I’m fine with an egg a day on average, as long as it’s not accompanied by bacon, hash browns, muffins, and the like.”

Eggs are not just for breakfast, either. They can be part of many different meals. “Eggs are a great vehicle for using up leftovers,” Dr. Delichatsios says. “Scrambling some eggs with leftovers plus fresh vegetables, herbs, and spices could work as dinner. It’s like a frittata but less work.”

1 large egg



Eggs-related public health risks

The European Food Safety Authority food can become contaminated at different stages of the food chain. These may include:

At the farm
  • Animal feed can be contaminated with bacteria such as Salmonella which can cause infection in animals and potentially lead to human infection from derived food products
  • Parasites may infect food producing animals
  • Milk can be contaminated by coming into contact with for example faeces or environmental dust
  • Animal skin and fur can be contaminated by faeces and environment
  • Eggs and different vegetables can also be contaminated at the farm
During slaughter
  • Meat can be contaminated by coming into contact with intestinal contents or animal skin
During further processing
  • Micro-organisms present in another raw agricultural product or on food contact surfaces may contaminate food
  • Infected humans handling food may contaminate food
In the kitchen
  • Microbes can be transferred from one food to another by improper use of kitchen utensils or by infected humans handling the food



The way forward:

Dairy Science Park analysed the local food production chain through a series of international conferences, workshops, field visits and postgraduate applied research at the University of Agriculture Peshawar, Pakistan in collaboration with international partner in China, USA, France, etc. The status of livestock and poultry farms, slaughter houses, milk and meat processing facilities and packaging is far, far below standards.

A quality control certification, training, construction of slaughter houses and academic support proposals have been launched to respond to the issue. The Camber of Commerce and Industries has established a business facilitation desk and a standing committee on livestock to address these issues.

The Senior Minster Local Government has allocated Rs.200 million for establishing a state of the arts slaughter house to produce quality meat for local consumption and international Halal food market.

The food quality issues

The DSP solutions