Why You Should Be Careful About Eating Raw Eggs

Eggs, which we frequently consume on a daily basis, contain a vast array of important nutrients and offer numerous health benefits. For example, they are known as a complete food, rich in a variety of nutrients, including protein, amino acids, various minerals, and vitamins. However, this only applies when eggs are cooked. While boiled eggs provide 91% protein intake, raw eggs reduce this high-quality protein absorption, resulting in a mere 52% protein intake.

Furthermore, considering the eating habits of Koreans, it's common to consume raw eggs alongside other foods. For example, raw eggs are often added to dishes like ramen, yukhoe (raw beef), and bibimbap to add a rich, smooth texture. However, a glycoprotein called avidin, found in raw egg whites, is found in poultry like chicken, but it can transmit pathogens to humans.

And bacteria called 'Salmonella', which are pathogenic bacteria that live in the intestines of humans or animals, can cause food poisoning after an incubation period of 12 to 72 hours after consuming food. 'Salmonella' is generally known to reproduce more quickly in warm weather or when food is not properly refrigerated. In addition, infants under 5 years old, the elderly, and certain populations with weakened immune systems due to complications (diabetes, liver disease, cancer) are known to be particularly vulnerable to salmonella infection. These vulnerable groups should be especially careful because symptoms such as headache, diarrhea, and vomiting appear when infected. Salmonella is generally known to disappear when heated to temperatures above 75 degrees Celsius, so it is recommended that vulnerable groups cook or eat eggs thoroughly.

[1] Minnesota Department of Health

[2] Health Chosun

[3] U.S. Centers for Disease Control and Prevention (CDC)