Is drinking raw eggs healthy? Beware of Salmonella risks

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Title: Is drinking raw eggs healthy? Beware of Salmonella risks

Introduction: Raw egg beverages are popular but risk Salmonella. Safe consumption requires thorough cooking or pasteurized products. Stay safe!

Keywords: ['Food Safety', 'Nutrition Science']

In recent years, beverages made with raw eggs have gained popularity. For example, "eggnog" and "egg coffee" have become popular on the internet. They are even referred to as a "high-protein wellness secret." However, at the same time, incidents of Salmonella infection caused by consuming raw eggs also frequently occur. Are raw eggs really a "nutritional superfood"? Are they still a "health killer"? How should we safely consume eggs? Is brewing raw eggs a health secret?

Raw eggs are often considered more nutritious than cooked eggs for the following reasons: the high temperature does not destroy the protein structure, making it more "complete" and its activity level "higher"; heat-sensitive components such as B vitamins and vitamin D are less broken down when heated. But is that really the case?

Consuming raw eggs leads to a decreased absorption rate of protein. The anti-trypsinogen in raw eggs can inhibit protein digestion, while the absorption rate is actually higher after cooking. The nutritional differences after heating are minimal. Heating only slightly affects the stability of vitamins and does not significantly reduce nutritional value.

The risk of bacteria far outweighs the benefits of "health preservation." The "health benefits" of consuming raw eggs lack scientific evidence and may instead pose health risks. Raw eggs are a breeding ground for Salmonella.

Salmonella is one of the most common foodborne pathogens found in eggs, and its pathogenic risk lies in the fact that when brewing raw eggs, if the water temperature is insufficient, below 70°C, it cannot completely kill Salmonella. Salmonella may attach to the eggshell and contaminate the egg liquid when the shell is broken.

Real Case Warning: A restaurant in Japan caused a Salmonella food poisoning outbreak affecting 34 people due to the use of raw eggs in its tiramisu. A certain family in the country made homemade "egg liquor," which led to five people suffering from acute diarrhea. Tests confirmed the infection was caused by Salmonella.

Enjoy eggs safely, without compromising on nutrition! So how can we consume eggs in a healthy way? Heat thoroughly, safety first. Boil the eggs: After the water boils, continue heating for 8 to 10 minutes until the yolks are fully set. Fried eggs: Fry on both sides until the egg whites are opaque and the yolk becomes firm. Alternative solutions for brewed beverages include using pasteurized liquid egg products.

Special reminder: Pasteurization can effectively kill or inactivate pathogens in liquid eggs, and this method has been widely used in the food industry. The disinfection conditions involve heating the egg liquid to a temperature of 60°C to 62°C and maintaining it for 3.5 to 5 minutes. This temperature-time combination is sufficient to inactivate common pathogens such as Salmonella, while also preventing the proteins in the egg liquid from excessively denaturing and coagulating.

Storage and Processing of Key Points: Refrigerated storage: Eggs should be stored at a temperature below 4°C to inhibit bacterial growth. Clean the eggshell: Rinse the surface of the eggshell under running water before cooking. Avoid cross-contamination: Wash your hands thoroughly after handling raw eggs, and clean your utensils. Vulnerable groups need to be more cautious.

Raw eggs are prohibited in baby complementary foods and patient nutritional meals. The catering industry should avoid providing ready-to-eat products that contain raw eggs. "Wellness" should not be followed blindly! Raw eggs offer no nutritional benefits when mixed. It may also lead to foodborne diseases. Eating eggs safely is all about thorough cooking!