Can egg whites be eaten raw? Understand the risks before eating them raw

Eggs are one of the foods we are most familiar with. They are rich in protein and contain a variety of essential amino acids, and their nutrients are also more easily absorbed by the human body. Many people eat raw eggs because they are “following the trend”, believing that raw eggs have higher nutritional value. There are also some people who, because of eating habits formed by different regions and customs, like to pair raw eggs with ramen, barbecue, bibimbap and other meals. So can egg whites be eaten raw?

No. Eating eggs raw is very likely to bring the bacteria contained in eggs (such as Salmonella) into your stomach, causing gastrointestinal discomfort and diarrhea, and in severe cases may even lead to death.

Eggs are easily infected with Salmonella. In China, the detection rate of Salmonella in eggs and egg products is as high as 43%. Salmonella is a common foodborne pathogen, often found in foods such as meat, eggs and dairy products. After people eat food infected with Salmonella, they may experience abdominal cramps, diarrhea and fever, which can cause food poisoning and, in the most serious cases, even endanger life.

The best way to contain Salmonella is sufficient heating. Temperatures above 100°C can kill Salmonella, while low temperatures help inhibit the reproduction of bacteria. Therefore, if you want to avoid bacterial infection of the human body, the best way is to heat food thoroughly and ensure that the egg white and yolk are heated until they solidify.