Are "sterile eggs" really bacteria-free?

Whether it is the smooth and tender "soft-hearted egg" on the breakfast plate, or the raw egg mixed with white rice that some young consumers like, the "sterile egg" is indispensable

Professor Liu Shaowei, a member of the expert group of the Shanghai Food Safety Research Association, said in an interview with a reporter from China Consumer News that sterile eggs are not without bacteria, but they are less bacteria than ordinary eggs

Liu Shaowei said that sterile eggs, also known as sterile multidimensional eggs, are eggs that have been treated with strict sterilization methods, which can minimize the content of microorganisms on the outer surface of eggs and avoid the risk of salmonella contamination

Sterile eggs are strictly controlled and processed from the very beginning.

In theory, sterile eggs that meet the standard contain very few harmful bacteria and can be eaten raw

Therefore, when eating raw eggs, first, you must pay attention to the "best eating date".

In terms of nutritional value, the protein absorption rate of raw eggs is about 55%, while the protein absorption rate of boiled eggs is more than 91%

The price of sterile eggs on the market is several times that of ordinary eggs.

In fact, nutrients such as vitamins, organic selenium, and lutein do contain more sterile eggs than regular eggs

The emergence of sterile eggs is not for eating raw, but for people to eat eggs that are more hygienic and safer