Assessing the safety of raw eggs

Nutrition experts warn against consuming raw eggs, especially unpasteurized ones, due to the increased risk of food poisoning caused by Salmonella bacteria, which can be transmitted to the eggs before or after the shell forms. Symptoms of poisoning typically appear within 12 to 72 hours and include diarrhea, fever, cramps, and vomiting. Most cases recover within 4 to 7 days without special treatment, but certain groups may experience complications requiring medical intervention. It is advised to cook eggs thoroughly to ensure the yolk and white are firm, and to use pasteurized eggs, which eliminate bacteria without affecting nutritional value. Additionally, it is important to avoid eating raw eggs, particularly for children under five, pregnant women, the elderly, and those with weakened immune systems. Eggs should be stored in the refrigerator, and broken or dirty eggs should be avoided.

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