Can I Die From Eating Raw Eggs?
Technically, you cannot die from eating raw eggs as they have quite a few numbers of bacteria. These bacteria can be overpowered by the stomach acid so one doesn’t get food poisoning. However, leaving a raw egg out and allowing it to catch more bacteria can definitely cause serious food poisoning.
Abstract Raw eggs can contain a pathogenic type of bacteria called Salmonella, which can cause food poisoning. Very small amounts of bacteria in raw eggs are unlikely to cause food poisoning, as the human stomach acid would overwhelm them. One contaminated egg contains tiny amounts of bacteria, which may be overwhelmed by stomach acid when consumed.
If one infected egg is consumed, bacteria from the egg enters our bodies, which can be deadly if not treated promptly. A contaminated egg risks getting bacteria infections that start from the gut, and can be damaging if left untreated.
With any egg, there is always a low-level risk that salmonella bacteria is present on the outside of the shell. When the egg is cracked, there is the risk of any Salmonella bacteria on the shell touching the egg whites and ending up in your bowl. If left at room temperature for a long time, Salmonella bacteria, if there are any, multiply, regardless of if an egg is cracked. Keeping eggs refrigerated significantly decreases salmonella bacteria in eggs, inhibiting multiplication.
While all these steps do help, one of the best ways to eliminate your risk of contracting Salmonella is by cooking eggs well. Fortunately, you can lower the risk of Salmonella either by following proper cooking protocols, or avoid using raw eggs altogether. Eating eggs in their raw state, or foods made from them, may put you at a higher risk for salmonella. The nutritional profile of raw eggs versus those cooked has some notable differences, including the fact that eating raw eggs or foods made with them has raised concerns about your risk of getting salmonella (1).
According to a very small, far older study, eating eggs raw can reduce absorption of these high-quality proteins. It is possible to eat in-shell, pasteurized eggs without cooking them. According to FDA, large numbers of people get foodborne illnesses, some of whom also die, every year, after eating eggs that are contaminated with Salmonella bacteria, which is a bacteria. Eating eggs raw can also reduce your ability to absorb essential proteins found in eggs, since proteins are more absorbable in cooked eggs, eating eggs raw can affect your ability to absorb biotin too. The U.S. Department of Agriculture does not recommend people to eat unpasteurized, uncooked eggs, but it does say people can eat in-shell pasteurized eggs without cooking.
For recipes that call for eggs to be uncooked or undercooked by the time a dish is served–such as salad dressings for caesar salads and homemade ice cream–use shell eggs that have been treated to eliminate salmonella, by pasteurization or other approved methods, or pasteurized egg products. Dishes containing uncooked eggs are more vulnerable to Salmonella and should be prepared and stored carefully. Eggs may become infected with salmonella bacteria, which usually dies off and becomes harmless once cooked.
Salmonella bacteria is a food poisoning bacterium which can be killed immediately at 74C, so eggs are always safe if cooked correctly. According to the FDA, at least 30 people die every year because they ate/drank eggs that have Salmonella bacteria. A 2010 study of US death certificates found an average of 82 deaths a year caused by Salmonella bacteria (from all sources of food, not just eggs).2 An earlier 2002 US Department of Agriculture study found only one out of every 30,000 eggs produced was infected with Salmonella.3 Only one out of every 30 is 0.00003% of the total eggs produced each year.
| Can I Die From Eating Raw Eggs | |
| According to the FDA | At least 30 people die every year because they ate/drank eggs that have Salmonella bacteria |
| A 2010 study of US death certificates | 82 deaths a year caused by Salmonella bacteria (from all sources of food, not just eggs). |
| An earlier 2002 US Department of Agriculture study | Found only one out of every 30,000 eggs produced was infected with Salmonella. |
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Despite this, eggs can still become contaminated with salmonella, and people need to be careful. In fact, any food can eventually get you salmonella, and eating raw eggs is not actually as dangerous as people are making it out to be. Eating raw eggs does come with some risk for Salmonella food poisoning, too; however, there are steps you can take to minimize that risk to very low levels.
If a dish with raw eggs sits on the counter for a few hours, the bacteria burden increases, and the risk of severe food poisoning increases. Even if eggs may be sold pasteurized–meaning that they are heated just hot enough to destroy bacteria–you should still not crack open an egg and begin to chew it.
People who eat raw or undercooked eggs can contract Salmonella infections, which doctors also refer to as Salmonella. Live poultry may carry bacteria like Salmonella that may contaminate the interior of eggs before they develop a shell. The inside of eggs that look fine may contain a germ called Salmonella, which can make you sick, particularly if you are eating eggs that are uncooked or slightly cooked. Unless bacteria are deliberately introduced to the yolk, or they got there during formation within a chicken, it is extremely unlikely you will find salmonella inside an egg.
While small amounts of acid cannot completely Cook an Egg, it may prevent the growth of harmful bacteria such as Salmonella. Reducing does not mean there will be zero amount of salmonellae in your eggs, but they will be fewer, so when you eat eggs, your stomach acid will be fighting against the smallest number of salmonellae.
The most common form of contamination of eggs is from Salmonella enteritidis, which causes food poisoning (diarrhoea, vomiting, abdominal cramps, and fever). Salmonella risk can be minimized by discarding cracked or contaminated eggs, keeping them in a refrigerator right away and securely inside the cardboard box in which they came, and discarding any eggs after their best-by date.
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People age 65 or older, those living with conditions that cause weak immune systems (such as cancer, HIV or AIDS) or inflammatory bowel diseases (such as ulcerative colitis or Crohns disease) also need to avoid raw eggs particularly. People who are vulnerable to, or have compromised, immune systems — including children, pregnant women, and older adults — should avoid eating foods containing raw eggs. Those who are older, pregnant, living with compromised immune systems, and younger children should avoid eating raw eggs and foods that contain them – particularly if eggs are unpasteurized (10, 14). Share on Pinterest Public health officials advise against eating unpasteurized, raw eggs because the uncooked eggs can contain germs that can lead to disease.
Is eating raw eggs safe?
No, eating raw eggs is never safe. In order to prevent severe sickness, the Centers for Disease Control and Prevention (CDC) advise against eating raw eggs. Salmonella, a bacteria that causes food poisoning, may be present in eggs, and before the shell is created, this bacteria can contaminate eggs.
What does drinking raw eggs do for you?
Raw eggs are nutrient-rich. The nutrients present in raw eggs can boost your metabolism. But it’s not safe to consume raw eggs. The reason is that if raw eggs are unpasteurized, so they might contain harmful bacteria. These bacteria can cause several health conditions for you. It’s better to eat cooked eggs.
How many raw eggs should I eat a day?
You should not eat raw eggs as they’re not safe to consume in their raw form. Many bacteria present in these unpasteurized raw eggs can be harmful to your health. Bacteria such as Salmonella in raw eggs can cause diseases like salmonellosis, typhoid fever, or paratyphoid fever. So it’s not recommended to consume raw eggs.