Veglog

Is It Safe To Eat Raw Eggs?

Author: Dorothy Hurtley · Date: October 26, 2007

According to the U.S. Department of Agriculture, Salmonella contamination may be a problem with about 1 in every 30,000 eggs but the issue is still controversial as to whether consumption of raw eggs provide significant dangers or not. Because bacteria enters the ovaries of healthy looking hens even before the shells are formed, you cannot tell from looking at eggs whether they are contaminated. However those who do not think there is a significant danger state that Asian, Russian and European countries have enjoyed raw eggs for centuries. There is inadequate data in these counties to verify a yes or no answer as to the safety.

Salmonella is a bacteria and according to this article:

The disease is characterized by diarrhea, abdominal cramps, vomiting and nausea, and generally lasts up to 7 days. Unfortunately, in immunocompromized people, that is the elderly, young, or people with depressed immune systems, Salmonella infections are often fatal if they are not treated with antibiotics.

It is therefore thought to be too big a risk for most people to consume raw eggs unless they have been pasteurized. To help insure that the Salmonella bacteria doesn’t multiply in the egg keep them refrigerated both before and after cooking.

Also worth noting is that eggs contain a complex vitamin B that is good for your health, but if the egg isn’t cooked then your body cannot absorb it.

When buying eggs:

1. It should have an intact shell with no cracks.
2. It should not have a bad smell.
3. The white portion should be gel-like and not watery.
4. The yellow portion should be round and firm.

Lastly, I would suggest you purchase organic eggs (if you don’t already). Organic eggs have more nutrients, taste better and usually are more humane. This way everybody wins.