Is It Safe to Eat Raw Eggs? - Know Unknown Facts

Due to foodborne illness risk, raw egg consumption has been debated. Raw egg safety facts you may not know:

1. Salmonella Risk

Salmonella bacteria in raw eggs can cause food poisoning and gastrointestinal illnesses. Eggs must be handled and stored properly to reduce this risk.

2. Eggshell Contamination

Salmonella germs on eggshells can contaminate egg contents when cracked.

3. Pasteurization

Pasteurised eggs eliminate microorganisms, including Salmonella, making them safe to eat raw or lightly cooked. Not all eggs are pasteurised.

4. High-Risk Groups

Raw or undercooked eggs can cause foodborne infections in pregnant women, small children, the elderly, and others with compromised immune systems.

5. Alternative Options

In recipes that call for raw eggs, use pasteurised liquid egg products or egg replacements to reduce the risk of foodborne infections.

6. Cooking Recommendations

Cooking eggs to 160°F or 71°C kills bacteria and makes them safe to eat.

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