Risk 1 crack 20000
To further explore Africa’s growth, see our interactive infographic. A year ago, when South Africa hosted the World Cup of football, a Tswanian phrase, Ke Nako (“ It’s Time” reverberated across the world like the cacophony of a million vuvuzelas, announcing that Africa’s moment had come. Economists, consultants, and executives all suggested that the African economy, which had languished during the last two decades of the 20th century, was finally stirring. Nevertheless, most companies have been slow to enter Africa. Many assumed that the flutter of attention was the reflection of a global boom in commodity prices, and therefore of relevance primarily to oil and mining companies. The recent political turmoil in such countries as Algeria, Egypt, Libya, Morocco, and Tunisia and the civil war in Ivory Coast have dramatically reminded executives of the enormous uncertainty that businesses must cope with in Africa. With prodemocracy movements breaking out in some of Africa’s fastest-growing economies, multinational companies face a double bind: Some of the most promising countries present the highest risks. That’s not all. In Africa the infrastructure is still poor; talent is scarce; and poverty, famine, and disease afflict many nations. Most Western executives, unsure of the size of Africa’s consumer markets, prefer to invest in Asia’s dragon and tiger economies rather than in Africa’s economic lions. “ Is it truly Africa’s time?” they wonder. So often were we asked the question that last year Mc Kinsey & Company decided to analyze Africa’s economies and conduct a microlevel study of its consumer markets. Our goal was to identify Africa’s sources of growth, determine if it would continue over time, and size opportunities in key sectors. ( For the full analysis, see Lions on the Move: The Progress and Potential of African Economies at.) The findings.
Last Updated: Jun 24, 2015 | By Chris Daniels Chris Daniels Chris Daniels covers advances in nutrition and fitness online. Daniels has numerous certifications and degrees covering human health, nutritional requirements and sports performance. An avid cyclist, weightlifter and swimmer, Daniels has experienced the journey of fitness in the role of both an athlete and coach. Cracked eggs contain potentially dangerous bacteria and other pathogens. Photo Credit Photodisc/ Photodisc/ Getty Images Cracks in the shells of eggs can allow bacteria or other pathogens to contaminate the egg and make you sick. While cooking does reduce the amount of most contaminants, it does not remove them completely. Inspect eggs before buying them to make sure you and your family aren't exposed to food-borne illnesses because of cracked egg shells. Inside of an intact shell, an egg's white and yolk are nearly sterile, and rarely contain bacteria. Eggs contain a high concentration of nutrients, perfect for supplying a growing chick as well as multiplying bacteria. Refrigeration, as well as proper cooking, can greatly reduce the chance of becoming sick from a small amount of bacteria, according to the U. S. Department of Agriculture. However, cracked eggs always contain higher levels of bacteria and may not be safe to eat. The most common egg-borne pathogen is the bacteria Salmonella enteritidis. According to the American Egg Board, Salmolella is found in only about 1 in 20,000 intact eggs. You'd have to eggs regularly for more than 80 years, on average, to be exposed to one. However, bacteria on the egg shell can enter the egg through a crack. If you experience nausea, vomiting, diarrhea, cramps or headache after eating eggs, you may have been exposed to Salmonelle or another food-borne pathogen. See you doctor if symptoms persist more than a few days or become severe. When shopping, check eggs.
‘ Tis the season for cookie baking and homemade eggnog. But before sneaking a finger swipe of raw cookie dough or a cup of creamy cheer, consider that you might wind up regretting it. Raw or undercooked eggs can carry salmonella, a nasty bacteria that makes its home in the intestines of humans and animals. Eggs become infected when hens contract the bug from infected feed, another hen, rodents, birds or flies. A hatched egg might be salmonella-free on the inside, but its shell can become contaminated from bacteria in its environment. Hens infected with salmonella show no symptoms, so farmers can’t tell which ones are bacteria-free. All eggs — including organic and cage-free — are at risk for salmonella contamination. The risk of a single egg being contaminated with salmonella is extremely low: Only about 1 in 20,000 eggs has the bacteria. But if you get sick, you won’t care much about the statistics. Symptoms of salmonella poisoning typically kick in within 6 to 72 hours and include nausea, vomiting, abdominal cramps, diarrhea, fever, chills and headache. Healthy people usually recover within 5 to 7 days, but elderly people, infants, young children and anyone with a compromised immune symptom, including pregnant women, may fare worse. They’re at increased risk of becoming severely ill. So are people going through chemotherapy. Keep yourself safe from salmonella this season with these tips. Use heat to kill bacteria Cooking an egg to an internal temperature of 160 degrees F creates enough heat to destroy any salmonella. Your average batch of chocolate chip cookies baked at 375 degrees F for 9 to 11 minutes is going to be free and clear of salmonella. If you follow the recommended times and cooking temps for most cookies, any that are still mushy in the middle afterward are the result of the liquid/dry ratio, not raw egg in your cookie. In no-bake recipes that call for eggs.