Consumption Of Crude Eggs, Is It Safe For Health? Recognize The Various Risks

Illustration of eggs (Pexels/Klaus Nielsen)

JAKARTA - Raw eggs are often considered a source of natural protein that is easy to consume. However, behind the benefits, there are health risks that should not be ignored.

Consumption of raw eggs can have various negative impacts on the body, especially related to food safety and nutritional absorption. The following is the risk of eating raw eggs, as reported by VOI from the Livestrong page on Friday, January 3, 2025.

1. Salmonella Infection Risk

One of the biggest risks of consuming raw eggs is infection with salmonella bacteria. These bacteria live in the intestines of animals, including poultry, and can contaminate the interior of the egg before its shell forms. Egg shells can also be contaminated once the eggs are removed.

According to the US Centers for Disease Control and Prevention (CDC), salmonella affects more than 1.3 million people each year, causing more than 400 deaths. Symptoms of salmonella infection include diarrhea, vomiting, fever, and stomach cramps.

These infections are very dangerous for children under the age of 5, adults over the age of 65, and those with a weak immune system.

2. Less Optimal Absorption Of Nutrition

Raw eggs contain enzymes that can inhibit the absorption of certain proteins and vitamins. Here are two main examples:- Protein: Research shows that the body absorbs only about 50% of the protein from raw eggs compared to 90% of the cooked eggs. This is due to trypsin inhibitors in raw eggs that inhibit the breakdown of proteins.- Biotin: Avidin protein in raw eggs can bind biotins (vitamins B7) and prevent its absorption. Cooking eggs destroys avidin, so that biotins are more easily absorbed by the body.

3. Food Toxic Risk

Apart from salmonella, raw eggs can also carry the risk of poisoning other foods if not stored or handled properly. Storage of eggs at inappropriate temperatures can increase the risk of bacterial contamination.

4. Risks in Vulnerable Groups

Some groups are more susceptible to the negative impact of consuming raw eggs, including:- Pregnant women: The risk of food poisoning can endanger the health of mothers and fetuses.- Children: Their immune system has not fully developed, making it more susceptible to infection.- The elderly: The weakened immune system makes it more difficult for them to fight bacterial infection.

How To Reduce Risk

If you still want to eat raw eggs, there are several steps that can be taken to reduce risk, including:

- Use pasteurization eggs

These eggs have been heated to kill bacteria without changing the structure of the eggs.

- Pay attention to cleanliness

Make sure the hands, cooking utensils, and surfaces that come into contact with the eggs are always clean.

- Save eggs properly

Save the eggs in the refrigerator with temperatures below 4°C.