Mixing raw eggs in beverages such as herbal medicine, energy drinks or food has become a habit of some people. Raw eggs for food and beverage mixing are trusted hygienic enough and safe to eat. Is there any danger of consuming raw eggs?
Although there are several diseases caused by raw food, still we can found many people eat raw food, especially with the egg. Most of the controversy about the consumption of raw eggs is still happening. There are some experts say that the risk of a person affected by the disease if he/she eats raw eggs is very small. But there is also a thought otherwise, because in the raw egg, there is bacteria known as Salmonella enteritidis. These bacteria can cause food poisoning.
Global statistics show there is only about 1 in 30,000 eggs that contains these bacteria. But no one knows where the eggs are free of these harmful bacteria. So, to avoid this, it is better to consume only boiled or cooked egg.
As quoted from Healthmad, Friday (11/12/2009), Salmonella enteritidis bacterium usually found in egg yolks, but most of the albumines are not immune to this bacteria. The only way to avoid this is to cook until done. The bacteria will die without damaging protein contained in the egg.
In addition to the Salmonella bacteria in raw eggs, there is also a chemical avidin. This substance is capable of binding biotin so that food can not be digested, the result makes biotin and hemoglobin levels in the urine decreased. Biotin is a coenzyme that participates in the metabolism of fats and carbohydrates. This substance is soluble in water.
So remember, eating raw eggs can cause a danger of food poisoning, caused by Salmonella enteritidis, and avidin in raw eggs can bind biotin, with symptoms: drowsiness, weight loss, insomnia, skin disorders and pain in the muscles. This is caused by disruption of the metabolism of substances in the body.