Is brewing raw eggs healthy? Beware of salmonella risks

Author: Not specified; Reviewer: Not specified; Curator: Not specified; Production/Organizational Information: Not specified

Is brewing raw eggs healthy? Beware of salmonella risks. Raw eggs are trendy but pose salmonella risks. Safe cooking is crucial, especially during family gatherings like the Spring Festival.

In recent years, raw egg drinks have gained popularity, such as eggnog and egg coffee.

These drinks have become popular online, even being referred to as a high-protein health secret.

At the same time, there is an increase in salmonella infection events caused by consuming raw eggs.

These infections occur frequently.

Are raw eggs really considered a nutritional superfood, or are they still a health hazard?

How should we safely consume eggs?

Is brewing raw eggs a health secret?

Raw eggs are often considered more nutritious than cooked eggs for several reasons: the protein structure remains more intact without high-temperature damage, resulting in higher activity; sensitive components such as B vitamins and vitamin D are less degraded by heat.

But is that really the case?

Raw eggs can lead to a decrease in protein absorption rate.

The protease inhibitor found in raw eggs can hinder protein digestion, while the absorption rate is higher after cooking.

The nutritional differences after heating are minimal.

Heating only slightly affects the stability of vitamins and does not significantly reduce their nutritional value.

The risks of bacterial infection far outweigh the benefits of health preservation.

The purported health benefits of consuming raw eggs lack scientific backing and may instead pose health risks.

Raw eggs are a breeding ground for Salmonella.

Salmonella is one of the most common foodborne pathogens identified in eggs, with its risk implications being:

When brewing raw eggs, if the water temperature is below 70°C, it cannot completely eliminate Salmonella. Salmonella can attach to the eggshell and contaminate the egg liquid upon cracking.

Real Case Warning: A restaurant in Japan triggered a salmonella food poisoning outbreak affecting 34 people due to using raw eggs in their tiramisu.

Additionally, a family’s homemade egg wine in the country resulted in five individuals suffering from acute diarrhea, confirmed to be due to Salmonella infection.

Eating eggs safely ensures nutrition without compromise!

So how can we consume eggs healthily?

Thorough heating is paramount for safety.

Boiling eggs: After the water reaches a rolling boil, continue cooking for 8 to 10 minutes until the yolk is fully set.

Fried eggs: Cook both sides until the egg white is opaque and the yolk is firm.

Alternative solutions for egg-based beverages include using pasteurized liquid egg products.

Special reminder: Pasteurization effectively kills or inactivates pathogens in liquid eggs, a method widely used in the food industry.

The conditions for pasteurization involve heating the egg liquid to a temperature range 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 preventing excessive denaturation and coagulation of egg proteins.

Key Points for Storage and Processing: Refrigerated storage of eggs should be maintained at temperatures below 4°C to inhibit bacterial growth.

Clean the eggshell by rinsing its surface under running water prior to cooking.

Avoid cross-contamination by thoroughly washing hands after handling raw eggs and cleaning associated utensils.

Special populations must take extra caution.

Raw eggs are prohibited in baby complementary foods and patient nutrition meals!

The catering industry should refrain from providing ready-to-eat products that contain raw eggs.

Health preservation should not be followed blindly!

Consuming raw eggs does not provide any nutritional benefits.

It may also cause foodborne illnesses.

Eating eggs safely hinges on thorough cooking!