Refuse high temperatures to preserve the taste of the loose eggs, be careful of germs and parasites to exploit the loopholes

gossip:

For the Korean bibimbap and Japanese cuisine that have become popular in China in recent years, "Egg Shoshin" stands out as the protagonist. The characteristic of this "heart egg" is that the protein is basically solidified, the yolk is semi-liquid flowing, its taste is tender, the color is bright, very attractive. While people are keen on the special taste of "boiled heart eggs", they also think that this kind of incompletely cooked eggs can greatly retain their nutritional components, so is this "boiled heart egg" that is not fully cooked safe to eat?

Interpretation of the Truth:

Refuse to retain the taste at high temperatures?

Beware of germs and parasites exploiting loopholes

As a representative of high-protein and high-nutrient food, eggs are cooked in a variety of ways and taste delicious, but the recently popular semi-cooked "loose eggs" can not be ignored.

First of all, due to the physiological structure of poultry, the reproductive and excretory systems are not completely separated, the reproductive cavity carrier rate is very high, and the bacteria are likely to invade the inside of the egg. In addition, bacteria in the feed, drinking water, or culture environment can infect chickens and contaminate eggs [1]. The most common pathogenic bacteria in eggs are Salmonella, Campylobacter jejuni, pathogenic E. coli and Listeria, and in special cases even parasitic eggs. In order to pursue the semi-solid taste, the "loose heart egg" cannot be completely sterilized at high temperatures, which increases the risk of being infected by pathogenic bacteria. Once people eat such eggs that are infected by pathogenic bacteria and are not completely cooked, they are likely to cause parasitic diseases, intestinal diseases and food poisoning, etc., and the milder symptoms are diarrhea, abdominal pain, fever, nausea, vomiting, etc., which can be recovered after treatment; more severe symptoms will lead to serious neurological and respiratory diseases, and if the treatment is not timely, it may endanger life safety [2]. (Xu Dong, Associate Professor, School of Food, Central South University of Forestry and Technology)

bibliography:

[1] Shi Yi,Li Wenjuan,Shi Wei,Li Huan,Zhang Siruo,Zhang Huan,Liu Dongli,Ma Guozhu. Analysis of bacterial diversity on the surface of fresh eggshell[J].Chinese Journal of Food Hygiene,2020,32(04):374-378.

Sun Xianzhou,Yu Qi,Zhang Qiao. Pollution status and hazards of foodborne pathogenic bacteria in food[J].Journal of Henan Medical College,2021,33(03):335-339.

Wang Yaoyao,Liang Kehong,Liu Peng,Qiu Ju,Zhao Xuemei,Zhu Dazhou. Research status of egg sterilization technology and equipment[J].Food Science and Technology,2019,44(01):79-85.

Source: Scientific Debunking