鸡蛋作为日常饮食中不可或缺的优质蛋白来源，其品质直接影响消费者的营养摄入与健康安全。然 而，市场上鸡蛋品类繁多，从普通鸡蛋到"无菌蛋""可生食鸡蛋"，消费者往往难以抉择。结合权威专家 建议与市场调研，为您揭示选蛋的两大核心指标——新鲜度与安全性，助您轻松避开选购陷阱。 新鲜度：时间与感官的双重验证 新鲜度是衡量鸡蛋品质的基础。新鲜的鸡蛋不仅口感更佳，营养流失也更少。消费者可通过以下方 法快速判断： 观察蛋壳状态：新鲜鸡蛋的蛋壳表面通常覆盖一层薄薄的白霜，手感粗糙且无裂纹；若蛋壳发乌、 失去光泽或出现明显裂纹，则可能已不新鲜。 摇晃听声：将鸡蛋轻贴耳边摇晃，若感觉内部无晃动且无声响，说明蛋黄与蛋清紧实，较为新鲜； 若能听到水声或撞击声，则可能因存放过久导致蛋黄散黄或变质。 这类鸡蛋通过全链路品控，确保内外均不含沙门氏菌。 以知名品牌黄天鹅为例，其构建了从种源到餐桌的8大环节、24个关键控制点管理体系，涵盖种蛋 沙门氏菌净化、鸡舍环境智能控制、饲料深度检测及每日蛋品抽检，每年自检约70万枚鸡蛋，实现"零 沙门氏菌"检出。 目前，黄天鹅已连续四年位居高品质鸡蛋销量全国第一，成为安全鸡蛋的标杆。 理性消费：避开"概念 ...

从田间地头的优质食材，到餐桌上的各色美食，大家对食品安全的关注度越来越高。作为中国人餐桌上 补充蛋白质的主要来源之一，鸡蛋是不少家庭均衡饮食的关键食材，而无菌蛋因其被宣称的"更安 全""更营养""更健康"的标签，吸引了众多消费者的目光。无菌蛋真的"无菌"吗？ 吉林大学食品科学与工程学院教授刘静波解释，鸡蛋作为食用农产品，很难达到绝对"无菌"的状态。现 行相关标准中也没有"无菌蛋"这一概念，市场上所谓的"无菌蛋"更为科学地表述应该是"可生食鸡蛋"。 可基本实现无沙门氏菌等致病性微生物的检出，也就是达到可生食条件，这种蛋商品可以提供差异化的 食用体验，但其在营养价值上与普通鸡蛋并无明显区别。 刘静波：我国到目前为止还没有制定可生食鸡蛋的国家标准或行业标准，但可生食鸡蛋的团体标准已经 作出了明确的规范。 食品添加剂问题同样备受关注。在中国食品科学技术学会名誉副理事长潘迎捷看来，去年引发公众关注 的"保水虾仁"事件，其本质是过量使用食品添加剂复合磷酸盐类物质，这类食品水分保持剂主要用于增 强食品的持水性、口感和稳定性。《食品安全国家标准食品添加剂使用标准》（GB 2760-2024）明确， 保水剂可以应用在冷冻水产品 ...

添加剂的过量，鸡蛋能否生吃，"长保食品"受质疑……回顾2025年，每张餐桌上，食品安全之争在上 演。 热议之下，专家们如何分析？2026年1月7日，在中国食品科学技术学会主办的"2025年食品安全与健康 热点科学解读研讨会"上，孙宝国、陈君石等多位中国工程院院士、专家释疑食品安全的常见误区，并 对接下来食品产业发展提出针对性建议。 "长保食品"一定不安全吗？ 民以食为天，"安全性"无疑是人们对食品的第一要求。"保水虾仁"在2025年被"3·15"晚会曝光后，成为 过去一年的热点话题。保水剂是一类食品添加剂，如磷酸盐等，按照标准合理使用不会带来健康风险。 根据《食品安全国家标准食品添加剂使用标准》( GB 2760-2024)规定，保水剂可用在冷冻水产品中，且 最大使用量为5.0g/ kg （以磷酸根计）。但某涉事企业冷冻虾仁产品磷酸盐含量超出标准145%。 21世纪经济报道记者 贺佳雯 北京报道 "1斤虾仁7两冰？" "1岁的娃吃上了2岁的西兰花。" 江南大学副校长刘龙解读，合成生物技术已经成为发展新质生产力和大国博弈的关键。D-阿洛酮糖获 批为新食品原料，表明我国合成生物技术在食品领域应用的技术能力、政策保 ...

中国食品科学技术学会副理事长、国家食品安全风险评估中心首席专家李宁介绍，数字标签成为食 品标签合法载体，将有效解决食品标签信息"看不见""找不到"的问题。新标准要求标示保质期的到期 日，日期无需再计算；强制标示食品中致敏物质，降低人群食物过敏风险；营养成分表由"1+4"调整 为"1+6"，增加饱和脂肪(酸)和糖，引导消费者认识和合理选择食品；禁止预包装食品使用"零添加""不 添加"等声称。随着数字标签技术在行业的快速普及，食品标签将真正发挥惠民生、暖民心、强监管、 促发展的作用。 热点三：强化全链条监管——守护"舌尖上的安全" 中国食品科学技术学会食品安全与标准技术分会副主任委员、中国质量检验检测科学研究院院长陈 颖解读《关于进一步强化食品安全全链条监管的意见》时表示，该意见聚焦人民群众普遍关切、反映强 烈的监管重点和难点问题，提出了一系列针对性、创新性强的举措。意见对食品运输、寄递配送、跨境 电商等领域存在的监管空白，创设了适应产业发展的监管规则；压实各方责任，将网络平台、主播、配 送员等全链条主体纳入监管；突破传统监管对象局限，将运输、贮存、配送等环节主体纳入监管体系； 同时完善了食用农产品协同监管。 热 ...

Group 1 - The core viewpoint emphasizes the importance of selecting high-quality eggs for safe consumption and nutritional benefits, while addressing the prevalence of counterfeit products in the market [1][2][3] - The term "sterile eggs" is misleading; the focus should be on "edible eggs" that do not contain Salmonella, requiring strict production controls throughout the supply chain [1][2] - Consumers are advised to prioritize well-known brands and check for specific quality standards, as there are currently no mandatory national standards for egg quality [1][2] Group 2 - Proper storage techniques are crucial to prevent contamination and extend the nutritional lifespan of eggs, with recommended refrigeration at 0-4°C and humidity levels of 75%-80% [2] - The nutritional composition of eggs includes 15.2g of protein per 100g and significant amounts of choline, which is essential for brain development [2] - Consumers should be aware of the risks associated with improper storage, which can lead to Salmonella growth and nutritional loss [2] Group 3 - Scientific cooking methods are important for maximizing the health benefits of eggs, with specific recommendations for different demographics, such as limiting egg yolk intake for individuals with high cholesterol [3] - The egg yolk contains lecithin, which has a dual regulatory effect on cholesterol levels, promoting the breakdown of small cholesterol particles and increasing HDL cholesterol [3] - Experts call for enhanced regulation and the establishment of national standards to address market chaos, urging consumers to make informed choices regarding egg purchases and storage [3]

Core Insights - The price disparity between regular eggs and high-end "raw-eating" or "sterile" eggs is attributed to stringent production processes ensuring safety from Salmonella, rather than mere marketing hype [1][2] - "Sterile eggs" can mislead consumers into thinking they are completely free of bacteria, while in reality, they may still contain other microorganisms [1][2] - The market for "raw-eating" eggs is dominated by brands like Huang Tian E, which has maintained the highest quality sales for four consecutive years through comprehensive management systems [2][3] Industry Overview - The core standard for "raw-eating" eggs is that both the interior and exterior must be free of Salmonella, a major health risk associated with eggs [2] - The production process involves multiple rounds of testing and purification, with strict controls on temperature, air quality, and feed to prevent contamination [2] - The lack of national standards for low-priced egg products has led to a regulatory vacuum, resulting in counterfeit products flooding the market [2] Consumer Guidance - Consumers are advised to check labels and choose well-known brands to avoid low-price traps, as many online products do not meet safety standards [2] - Experts recommend cooking methods that preserve nutrients while ensuring safety, such as the "golden 8 minutes" boiling technique [3] - The nutritional value of eggs is highlighted, with egg yolks being a rich source of protein and essential nutrients, countering the misconception that they are merely high in cholesterol [2][3]

Core Viewpoint - The rise of "sterile eggs" in e-commerce platforms has led to consumer confusion regarding their safety and authenticity, prompting a need for clarity on the actual quality and production processes of these products [1][4]. Group 1: Industry Insights - "Sterile eggs" are misleadingly marketed; they are actually a new category of high-quality eggs known as "raw-eating eggs," which are designed to be free of Salmonella [1][2]. - The production of "raw-eating eggs" involves a rigorous process, including multiple rounds of Salmonella testing and a controlled environment for the hens, ensuring higher safety standards [2][3]. - The cost of producing a single "raw-eating egg" ranges from 1.4 to 1.8 yuan, while retail prices in supermarkets average around 2.65 yuan, contrasting sharply with online prices as low as 1 yuan [3]. Group 2: Consumer Guidance - Consumers are advised to pay attention to product labels and the standards being followed when purchasing "raw-eating eggs," favoring reputable brands with strong market presence [4]. - As of 2024, China is projected to produce 35.88 million tons of poultry eggs, solidifying its position as the largest egg producer and consumer globally, with an increasing focus on quality to meet diverse consumer demands [4].

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].

Core Viewpoint - The recent detection of antibiotic residues in "antibiotic-free" eggs sold by Hema has sparked significant consumer anxiety regarding food safety, raising questions about the reliability of such labels in the market [1][3][14]. Group 1: Incident Overview - On May 8, the Shandong Provincial Market Supervision Administration announced that a batch of "antibiotic-free" eggs from Hema was found to contain excessive levels of veterinary drug residues, including banned substances [1][3]. - The specific antibiotics detected were dimetridazole and trimethoprim, with the latter exceeding the maximum residue limit set by national standards [5][14]. - The affected eggs were sold by Qingdao Hema Network Technology Co., Ltd. and sourced from Xiaochi Egg Industry (Shandong) Co., Ltd. [3][5]. Group 2: Consumer Reaction - Consumers expressed disbelief and anger upon discovering that the "antibiotic-free" eggs they had been purchasing for years were not safe, leading to a surge in refund requests [9][10]. - Social media platforms saw a rapid increase in discussions and tutorials on how to obtain refunds for the affected eggs, highlighting the urgency of the situation [9][10]. Group 3: Market Implications - The incident has led to a broader trust crisis in the market for "antibiotic-free" eggs, with consumers questioning the safety of all egg products [14][19]. - The concept of "antibiotic-free" eggs emerged in response to public concerns over antibiotic residues in food, but the lack of a unified national standard for such products has created confusion [19][22]. - The price of "antibiotic-free" eggs is significantly higher than regular eggs, with some consumers now questioning whether the premium is justified given the recent findings [23][25]. Group 4: Industry Standards and Practices - The absence of clear and consistent standards for "antibiotic-free" labeling allows for varying interpretations among producers, leading to potential consumer deception [19][22]. - The incident has prompted discussions about the need for stricter regulations and clearer definitions regarding what constitutes "antibiotic-free" products in the market [19][22]. - The reliance on self-regulation by companies, such as the claims made by producers about their products, raises concerns about accountability and consumer safety [19][22].