Learning objective
The reader will be able to identify the scientific risks of raw egg consumption, evaluate safer alternatives, and apply verified procedures to reduce foodborne illness in culinary practices.
CONCEPTUAL FOUNDATIONS
The term Salmonella contamination (contaminación por Salmonella; infection by Salmonella bacteria) refers to the presence of pathogenic bacteria that may cause gastrointestinal illness. Raw eggs can carry Salmonella either on the eggshell surface or inside the egg content. Even when the shell is washed, bacteria may remain or penetrate through microscopic pores. Therefore, washing the shell only partially reduces risks but never eliminates them.
The concept of Pasteurization (pasteurización; heat treatment at low temperature to kill pathogens) applies directly to eggs. Pasteurized eggs undergo controlled heating that destroys harmful bacteria without cooking the egg. This process ensures safety while maintaining culinary versatility for recipes requiring raw egg.
Another important term is Foodborne illness (enfermedad transmitida por alimentos; illness caused by contaminated food). Symptoms include diarrhea, vomiting, and fever. The risk is higher in children, older adults, pregnant women, and immunocompromised individuals. Food safety institutions stress the importance of preventing such illnesses through cooking or pasteurization.
Illustrative cases show how cultures traditionally consume raw eggs despite risks. For example, in some countries raw yolk is stirred into hot coffee, milk, or soups, where partial heating reduces bacterial survival. In athletics, raw eggs are historically popular in protein shakes, although modern science questions the benefit due to reduced protein absorption and infection risk. These examples clarify why tradition does not always align with current evidence.
Ethical considerations include providing consumers with accurate risk communication and protecting vulnerable populations. Evidence limits arise because the probability of contamination varies by region, farming practices, and storage conditions. No preventive practice other than pasteurization guarantees complete safety when eating raw eggs.
APPLICATIONS AND CONTROVERSIES
In practical terms, consumers can choose between fully cooked eggs, pasteurized eggs, or unpasteurized raw eggs with varying degrees of risk. Cooking eggs to 71 °C (160 °F) fully destroys Salmonella, ensuring safety. Pasteurized eggs, available as liquid cartons or powders, allow preparation of mayonnaise, mousses, and meringues without health risks. When only fresh eggs are available, selection of clean, intact, refrigerated eggs reduces but does not eliminate dangers.
Micro-tasks for safer handling include checking expiration dates, avoiding cracked shells, and consuming preparations immediately instead of storing them for hours. Some recipes combine raw egg with hot liquids, which may lower bacterial load but remains uncertain in efficacy. These are provisional claims and should not replace validated safety standards.
Institutions such as the World Health Organization (Organización Mundial de la Salud; specialized UN agency for health) and the United States Food and Drug Administration (Administración de Alimentos y Medicamentos de EE.UU.; federal agency regulating food safety) recommend cooking or using pasteurized eggs. Stakeholders include food producers, regulators, chefs, and consumers, each with incentives ranging from commercial efficiency to public health protection. Ethical dilemmas arise when traditional practices conflict with evidence-based safety.
Controversies persist. Advocates of raw egg consumption cite cultural heritage, convenience, and perceived nutritional benefits. Opponents emphasize infection risks and reduced bioavailability of raw egg protein. Synthesis shows that while raw consumption is possible, only pasteurization provides reliable safety. The takeaway is that the reader can respect tradition while applying modern science to minimize health risks and fulfill the learning objective of safe decision-making.
Sources
- World Health Organization. Salmonella (non-typhoidal). https://www.who.int/news-room/fact-sheets/detail/salmonella-(non-typhoidal)
- United States Food and Drug Administration. Egg Safety. https://www.fda.gov/food/buy-store-serve-safe-food/egg-safety
- Centers for Disease Control and Prevention. Backyard Poultry and Salmonella Outbreaks. https://www.cdc.gov/salmonella/backyardpoultry/
- Doyle, M. P., & Erickson, M. C. (2012). Emerging microbiological food safety issues related to meat. Meat Science, 92(3), 260–269. https://doi.org/10.1016/j.meatsci.2012.04.016
My Diary - Leonardo Cardillo 