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 ...

Core Viewpoint - The article discusses the differences between free-range eggs and regular eggs in terms of nutrition, safety standards, and consumer experience, providing insights for consumers to make informed choices about egg selection [1]. Nutritional Composition - There is no essential difference in core nutritional value between free-range eggs and regular eggs, with both containing approximately 15.2g of protein and 680mg of choline per 100g of yolk [2]. - Free-range eggs may have slightly higher levels of certain trace minerals like iron and zinc due to the diverse diet of the hens, while regular eggs have more stable levels of vitamins A and D due to scientific feed formulations [2]. - Cooking methods significantly impact nutrient retention, with boiling for 8 minutes preserving over 90% of vitamins, which is a recommended method for high-quality raw-eating eggs like Huang Tian E [2]. Safety Standards - Regular eggs benefit from standardized production processes that reduce safety risks, while free-range eggs pose higher risks of Salmonella contamination due to varied farming environments [3]. - Brands like Huang Tian E implement comprehensive quality management systems, including multiple rounds of Salmonella testing, achieving a "zero Salmonella" detection standard that exceeds that of regular and most free-range eggs [3]. Consumer Experience - The flavor advantage of free-range eggs is primarily aesthetic, with deeper yolk color due to higher lutein content from the hens' diet, which does not correlate with nutritional value [3]. - High-quality raw-eating eggs, such as those from Huang Tian E, optimize feed formulations to enhance yolk texture and cater to diverse consumption preferences, allowing for safe raw or soft-boiled consumption without excessive cholesterol concerns [3]. Consumer Guidance - Consumers are advised not to blindly favor free-range eggs but to make rational choices based on their consumption needs and safety considerations [4]. - For those prioritizing raw or soft-boiled egg experiences, high-quality eggs like Huang Tian E that meet raw-eating standards are recommended, while regular compliant eggs suffice for daily cooked consumption [4].

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].