“无菌蛋智商税”冲上热搜！专业人士：并非完全无菌，其实是“少菌蛋”

Core Viewpoint - The discussion around "sterile eggs" has gained significant attention, with experts suggesting that the term is misleading as these eggs are better described as "low-bacteria eggs" [1][4]. Group 1: Understanding Sterile Eggs - "Sterile eggs" are actually "low-bacteria eggs," which undergo pasteurization and strict processing, resulting in very low bacterial content but not complete sterility [4]. - Salmonella, a common foodborne pathogen, can enter eggs through infected hens or from feces and soil, as the eggshell is porous [5]. - The production of low-bacteria eggs involves over 20 processes and multiple quality checks to ensure minimal microbial presence [5]. Group 2: Nutritional Comparison - Low-bacteria eggs are priced significantly higher, sometimes 3 to 4 times that of regular eggs, attracting consumers due to claims of being "sterile," having no fishy taste, and being more nutritious [6]. - The taste and color of egg yolks are influenced by the chicken's diet rather than the egg's sterility, with specific feed affecting the presence of fishy flavors and yolk color [7][9]. - Nutritional claims about low-bacteria eggs, such as higher organic selenium and vitamins, are not exclusive to them, as regular eggs also contain these nutrients [10][11]. Group 3: Consumption Recommendations - Cooking eggs enhances protein absorption, with boiled eggs allowing for 91% protein absorption compared to only 55% when consumed raw [11]. - While low-bacteria eggs can be consumed raw, they should be eaten within 7 to 10 days of production for safety, after which cooking is recommended [12]. Group 4: Egg Selection Tips - Consumers are advised to check the production date, listen for sounds when shaking the egg, and inspect the shell for cleanliness and cracks when selecting eggs [13][14][15].