Is Eating Raw Eggs Safe?

Even though eggs are very nutrient-dense, consuming them raw increases the risk of salmonella infection. Additionally, raw eggs may hinder the absorption of several nutrients.

One easy way to obtain a lot of protein is to eat raw eggs. The U.S. Food and Drug Administration (FDA) advises using pasteurized eggs if you are eating raw eggs. The bacteria that could have been Salmonella has been killed by the heat treatment applied to these eggs.

What you should know about the risks and how to reduce them is as follows:

Is Eating Raw Eggs Safe?

If you eat raw eggs, you run the risk of getting salmonellosis, a foodborne illness caused by the Salmonella bacteria that can result in fever, diarrhea, and cramping in the stomach. Both the inside and the outside of an egg can contain salmonella. Because heat destroys Salmonella, eggs that are raw or undercooked have a higher risk than those that are cooked.

According to estimates from the Centers for Disease Control and Prevention, consuming food infected with Salmonella causes illness in over a million Americans each year. About 400 individuals every year pass away from Salmonella infections, although the majority of patients recover in four to seven days without therapy.

Salmonellosis outbreaks in the United States have been linked to undercooked and raw eggs, as well as fresh veggies, meat, poultry, raw or undercooked bread, fruits, leafy greens, raw sprouts, raw dairy products, nut butters, nut spreads, and even pet food and supplements.

In the United States, it is estimated that 1 in 20,000 eggs are contaminated with Salmonella. Although that number may seem somewhat modest.

Why Are They Eaten by People?

People may consume raw eggs for a variety of reasons. First, raw eggs are required in certain recipes. Homemade mayonnaise, eggnog, chocolate mousse, some homemade ice cream, Vietnamese cà phê trứng (egg coffee), and drinks that use egg whites for frothiness are just a few recipes that call for entire raw eggs, raw egg yolks, or raw egg whites. Before baking your cookies, if you dig into the cookie batter, you’ll also be consuming raw eggs (along with raw flour, which can also be infected with microorganisms).

Unintentionally consuming uncooked eggs is another common error made by individuals. An example of this would be receiving an overcooked omelet at a restaurant and realizing it too late.

There are also many who eat raw eggs because they believe it’s a healthy approach to increase the amount of protein in their meals.

Do They Have Better Health benefits Than Cooked Eggs?

Although there is conflicting information on the benefits of raw eggs for muscle growth, Amy Keating, a registered nutritionist with Consumer Reports, believes this is not the case. Indeed, some research indicates that cooked eggs provide a greater source of absorbed protein. “If this research about cooked egg protein being superior is accurate absorbed, then that’s even better for bodybuilders as a cooked egg has more protein than a raw one.

Consuming raw eggs may also hinder your body’s ability to absorb biotin, a vital B vitamin involved in metabolism. According to the National Institutes of Health, avidin, a protein found in raw egg whites, attaches to biotin in the intestine and prevents your body from absorbing it. Eggs that have been cooked have a different structure that prevents them from binding to biotin, therefore the risk is reduced with eggs that have been cooked.

Can Eating Them Make You Sick?

Eating raw or undercooked eggs carries the danger of exposing oneself to Salmonella, which can result in salmonellosis, a form of food poisoning. If you believe that simply because you have never become ill from eating raw eggs, you never will. Stomach cramps, vomiting, fever, diarrhea, and vomiting are a few symptoms to watch out for. The CDC states that symptoms typically begin six hours to six days after infection and continue for four to seven days.

Salmonella infections and serious illness are more common in children under five, seniors 65 and older, and those with compromised immune systems. Experts in food safety advise against eating raw or undercooked eggs if a woman is pregnant.

Myths Regarding the Safety of Raw Eggs

Though “there’s no truth to that,you may have heard that organic eggs are less likely to contain Salmonella. He said that depending on where it comes from, a chicken may already have Salmonella colonized in it.

the hatchery and might, so, spread Salmonella through the eggs it lays, irrespective of its living circumstances.

Regarding the idea that states alcohol in cocktails kills Salmonella. Athough this is possible, there are too many variables to consider this a safe alternative. These variables include the amount of alcohol, how long it is in touch with the raw egg, and the amount of Salmonella present. “It is possible, but it really depends. It’s not accurate to say that everything that contains alcohol is safe, as that may not always be the case. Would you like to be the test subject to see why it didn’t work in that one?”

Partially Cooked Eggs: What About Them?

The heat of frying an egg is enough to kill the Salmonella that is in the product—as long as the egg white is solid. This is marginally encouraging news for fans of sunny-side-up eggs with a wonderful runny yolk.

Pasteurization

Pasteurized-in-shell eggs, which you might be able to buy alongside the other eggs in the supermarket area, if you do want to create a dish that asks for raw eggs. Pasteurized liquid eggs with or without yolks are also available in cartons; just make sure to verify the brand’s pasteurization by looking at the packaging. The pasteurized eggs are heated to a temperature high enough to kill any possible salmonella without compromising their flavor or nutritional value, according to the US Department of Agriculture.

The Chicago Tribune tested pasteurized versus unpasteurized eggs in 2010. They observed that when pasteurized eggs were beaten, the egg whites did not stand up as well as those from unpasteurized eggs, yet the pasteurized eggs cooked and tasted well when fried.

Vegan Alternative

Try using aquafaba, or chickpea water, in place of egg whites in vegan drinks like this delectable Maple Whiskey Sour. It may be used to baked items like meringues and whips up almost exactly like egg whites.

Tips for Food Safety

The first step in handling raw eggs safely is to store them properly, thus preserve eggs in their original carton in the refrigerator’s coldest section. Raw eggs should not be kept at room temperature for longer than two hours, just like other perishable items. (While storing eggs at room temperature is safe in many nations, it is dangerous in the United States due to the way eggs are produced.)

Although there isn’t likely to be Salmonella on the outside of the egg shell because eggs sold in American grocery stores are cleaned before being sold, you should still handle raw eggs with care. This entails cleaning any surfaces touched by raw eggs as well as washing your hands both before and after handling the eggs.

Inspect eggs at the supermarket to make sure there aren’t any cracked ones. If there are, you should throw away the eggs after opening the carton. Rinse the remaining eggs in the carton and place them in a different container if the raw egg got into contact with them. Additionally, do not, not even momentarily, place the cracked egg shells back into the carton. Utilizing eggs three to five weeks after they are purchased. And remember, if you can’t utilize the eggs right away, you may freeze them.

Conclusion:

Although eating raw or undercooked eggs can make anybody sick, those with compromised immune systems, youngsters, the elderly, and pregnant women are the most vulnerable and should avoid eating eggs altogether. Choosing pasteurized eggs is your best bet if you intend to consume raw eggs. And whether handling pasteurized or unpasteurized eggs, make sure to wash your hands both before and after handling them.

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