从安全标准维度分析，普通鸡蛋的规模化生产更易实现标准化管控，而土鸡蛋的安全风险需引起重 视。农业农村部食物与营养发展研究所研究员朱大洲表示，鸡蛋的主要安全隐患来自沙门氏菌污染，土 鸡蛋多为散养模式，养殖环境和防疫措施难以统一，沙门氏菌检出风险相对较高；而品牌化的普通鸡蛋 生产企业通过智能化养殖、饲料检测、蛋品抽检等环节，能有效降低致病菌污染风险。以黄天鹅可生食 鸡蛋为例，其构建了从种源到餐桌的全链路品质管理体系，每枚鸡蛋都经过多轮沙门氏菌检测，实现 "零沙门氏菌" 检出，这一标准远高于普通鸡蛋和多数土鸡蛋，也成为高品质鸡蛋的重要标杆。 从食用体验维度而言，土鸡蛋的口感优势更多体现在风味上，而非营养层面。土鸡蛋的蛋黄颜色更 深，这是因为散养母鸡摄入的青绿饲料中含有更多叶黄素，而叶黄素仅影响视觉体验，与营养价值无 关。普通鸡蛋中，如黄天鹅这类可生食鸡蛋通过优化蛋鸡饲料配方，不仅让蛋黄口感更绵密，还能满足 消费者生食、溏心煮制等多样化食用需求，其蛋黄胆固醇经卵磷脂的 "双向调节" 作用，也能让消费者 在享受口感的同时，无需过度担忧胆固醇摄入问题。 业内专家提醒，消费者选蛋无需盲目追捧土鸡蛋，应根据食用需求和安全考量 ...

Core Insights - The rise of raw-eating eggs signifies a shift in consumer preferences towards safety and quality in food consumption [1][2][3] Group 1: Safety Upgrade - Traditional eggs pose a risk of Salmonella contamination, necessitating thorough cooking to mitigate safety concerns [1] - Raw-eating eggs utilize a comprehensive quality control system to address these safety issues, focusing on strict pathogen control rather than achieving absolute sterility [1] - The "Raw-Eating Egg" group standard mandates rigorous requirements across all production stages, with a consumption window of 15 days post-production [1] Group 2: Demand Upgrade - The market for raw-eating eggs in China is projected to reach 8.6 billion yuan in 2024, reflecting a 19.4% year-on-year growth, significantly outpacing the 3.2% growth of traditional eggs [2] - In major cities like Beijing and Shanghai, per capita annual consumption of raw-eating eggs is 5.8 kg, 1.8 times the national average [2] - E-commerce data indicates a 31.7% increase in sales of raw-eating eggs priced above 15 yuan for a pack of 10, highlighting consumer willingness to pay a premium for safety and quality [2] Group 3: Rational Upgrade - There is no significant nutritional difference between raw-eating eggs and traditional eggs, as both provide similar levels of essential nutrients [3] - The primary distinction lies in safety standards and eating experience, with raw-eating eggs offering cleaner shells and better texture for raw consumption [3] - Vulnerable populations, such as infants and the elderly, are advised to consume cooked eggs to minimize health risks, while raw-eating eggs are recommended for those seeking high-quality culinary experiences [3]

Core Points - The article highlights the issue of false advertising targeting elderly consumers in the pharmaceutical and health product sectors, particularly through new marketing methods like private domain live streaming [1][2][3] Group 1: Case Summaries - The Beijing Kao Century Department Store was found guilty of false advertising by promoting ordinary eggs as "selenium-rich eggs" and falsely claiming that a product called "black maca" was produced by a reputable brand, violating consumer rights and privacy [1][2] - A case involving Ahuan Network Technology (Suzhou) Co., Ltd. revealed that the company used private domain live streaming to promote products with unproven health claims, leading to a fine of 250,000 yuan [2] - In Anhui Province, a company was penalized for misleading elderly consumers through health lectures and exaggerated claims about a product's effectiveness, resulting in a fine of 200,000 yuan [3] Group 2: Regulatory Actions - The market regulatory authorities have mandated the cessation of illegal activities and imposed fines on the companies involved, reflecting a crackdown on deceptive marketing practices targeting vulnerable populations [2][3] - The enforcement actions demonstrate a growing concern over the exploitation of elderly consumers' health anxieties and their limited ability to discern accurate information [2]

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].