question: Why is it okay for us to eat raw eggs but not raw chicken?
comment: It is not okay to eat raw eggs in every part of the world. Some places have the same salmonella problems with eggs as they do with chicken. It is not universally safe to eat raw eggs in the US.
passages: A health issue associated with eggs is contamination by pathogenic bacteria, such as "Salmonella enteritidis". Contamination of eggs with other members of the genus "Salmonella" while exiting a female bird via the cloaca may occur, so care must be taken to prevent the egg shell from becoming contaminated with fecal matter. In commercial practice in the US, eggs are quickly washed with a sanitizing solution within minutes of being laid. The risk of infection from raw or undercooked eggs is dependent in part upon the sanitary conditions under which the hens are kept.
   The primary risk associated with eggs is food-borne illness caused by "Salmonella enteritidis" bacteria. "Salmonella enteritidis" is a dangerous bacterium that can be transferred to humans through ingestion of raw or undercooked eggs. Nearly four out of five "Salmonella"-related foodborne illness cases share a common vehicle: raw or undercooked shell eggs.
   Because of the risk of food-borne illness caused by "Salmonella" bacteria that may be present in raw eggs, the U.S. Department of Agriculture requires a safe-handling advisory statement on all packages of raw shell eggs that are not treated to destroy "Salmonella" as follows: "Safe Handling Instructions: To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly." 
  
  Section::::Rationale.:Salmonellosis.
   The United States has struggled to control salmonella infections, with the rate of infection rising from 2001 to 2011. The FDA and the USDA have separate jurisdiction over products which may be contaminated with salmonella, but the rules defining which agency inspects what is complex and difficult to summarize; for example, the FDA inspects shelled eggs while the USDA oversees egg products.
   A study by the U.S. Department of Agriculture in 2002 (Risk Analysis April 2002 22(2):203-18) suggests the problem is not so prevalent in the U.S. as once thought. It showed that of the 69 billion eggs produced annually, only 2.3 million are contaminated with "Salmonella"—equivalent to just one in every 30,000 eggs—thus showing "Salmonella" infection is quite rarely induced by eggs. This has not been the case in other countries, however, where "Salmonella enteritidis" and "Salmonella typhimurium" infections due to egg consumption are major concerns.
   Health experts advise people to refrigerate washed eggs, use them within two weeks, cook them thoroughly, and never consume raw eggs. As with meat, containers and surfaces that have been used to process raw eggs should not come in contact with ready-to-eat food.
   Raw chicken may contain "salmonella". The safe minimum cooking temperature recommended by the U.S. Department of Health & Human Services is to prevent foodborne illness because of bacteria and parasites. However, in Japan raw chicken is sometimes consumed in a dish called "torisashi", which is sliced raw chicken served in sashimi style. Another preparation is "toriwasa" which is lightly seared on the outsides while the inside remains raw.
   Cooked eggs are easier to digest than raw eggs, as well as having a lower risk of salmonellosis.
  
  Section::::Health effects.
  
  Section::::Health effects.:Cholesterol and fat.
   Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. Some of the most common preparation methods include scrambled, fried, poached, hard-boiled, soft-boiled, omelettes, and pickled. They also may be eaten raw, although this is not recommended for people who may be especially susceptible to salmonellosis, such as the elderly, the infirm, or pregnant women. In addition, the protein in raw eggs is only 51 percent bioavailable, whereas that of a cooked egg is nearer 91 percent bio-available, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs.
   For meat and poultry products, which are regulated by USDA, the rules are more complicated. Ready-to-eat meat and poultry products contaminated with pathogens, such as Salmonella or Listeria monocytogenes, are adulterated. (Note that hotdogs are considered ready-to-eat products.) For raw meat or poultry products, the presence of pathogens will not always render a product adulterated (because raw meat and poultry products are intended to be cooked, and proper cooking should kill pathogens). Raw poultry contaminated with Salmonella is not adulterated. However, USDA's Food Safety and Inspection Service (FSIS) has ruled that raw meat or poultry products contaminated with E. coli O157:H7 are adulterated. This is because normal cooking methods may not reduce E. coli O157:H7 below infectious levels. E. coli O157:H7 is the only pathogen that is considered an adulterant when present in raw meat or poultry products.
   Egg shells act as hermetic seals that guard against bacteria entering, but this seal can be broken through improper handling or if laid by unhealthy chickens. Most forms of contamination enter through such weaknesses in the shell. In the UK, the British Egg Industry Council awards the lions stamp to eggs that, among other things, come from hens that have been vaccinated against "Salmonella".
  
  In 2017, authorities blocked millions of eggs from sale in the Netherlands, Belgium, and Germany because of contamination with the insecticide fipronil.
  
  Section::::Health effects.:Food allergy.
   Consumption of eggs from feces-contaminated items is the most common method of infection for humans especially children and young adults under the age of 20 years. Although rare, being in contact with soil that contains infectious eggs can also cause human infection, especially handling soil with an open wound or accidentally swallowing contaminated soil, as well as eating under cooked or raw meat of an intermediate host of the parasite such as lamb or rabbit.
   An estimated 142,000 Americans are infected each year with "Salmonella" Enteritidis from chicken eggs, and about 30 die. The shell of the egg may be contaminated with "Salmonella" by feces or environment, or its interior (yolk) may be contaminated by penetration of the bacteria through the porous shell or from a hen whose infected ovaries contaminate the egg during egg formation.
  
  Nevertheless, such interior egg yolk contamination is theoretically unlikely. Even under natural conditions, the rate of infection was very small (0.6% in a study of naturally contaminated eggs and 3.0% among artificially and heavily infected hens).
  
  Section::::Prevention.
   Salmonellosis in the United States
  
  Salmonellosis annually causes, per CDC estimation, about 1.2 million illnesses, 23,000 hospitalizations, and 450 deaths in the United States every year.
  
  The shell of the egg may be contaminated with "Salmonella" by feces or environment, or its interior (yolk) may be contaminated by penetration of the bacteria through the porous shell or from a hen whose infected ovaries contaminate the egg during egg formation.
  
  Section::::Regulation.
   Refrigeration also preserves the taste and texture, however, intact eggs (unwashed and unbroken) may be left unrefrigerated for several months without spoiling. In Europe, eggs are not usually washed, and the shells are dirtier, however the cuticle is undamaged, and they do not require refrigeration. In the UK in particular, hens are immunized against salmonella and generally, their eggs are safe for 21 days.
  
  Section::::Culinary properties.:Preservation.
   Eggs may be soaked in mixtures to absorb flavor. Tea eggs, a common snack sold from street-side carts in China, are steeped in a brew from a mixture of various spices, soy sauce, and black tea leaves to give flavor.
  
  Section::::Culinary properties.:Storage.
  
  Careful storage of edible eggs is extremely important, as an improperly handled egg may contain elevated levels of "Salmonella" bacteria that may cause severe food poisoning. In the US, eggs are washed. This cleans the shell, but erodes its cuticle. The USDA thus recommends refrigerating eggs to prevent the growth of "Salmonella".
   A 2011 study by the Translational Genomics Research Institute showed that 47% of the meat and poultry sold in United States grocery stores was contaminated with "Staphylococcus aureus", and 52% of the bacteria concerned showed resistance to at least three groups of antibiotics. Thorough cooking of the product would kill these bacteria, but a risk of cross-contamination from improper handling of the raw product is still present. Also, some risk is present for consumers of poultry meat and eggs to bacterial infections such as "Salmonella" and "Campylobacter". Poultry products may become contaminated by these bacteria during handling, processing, marketing, or storage, resulting in food-borne illness if the product is improperly cooked or handled.
   The U.S. government reported as many as 20% of all chickens were contaminated with "Salmonella" in the late 1990s, and 16.3% were contaminated in 2005. In the mid- to late 20th century, "Salmonella enterica" serovar Enteritidis was a common contaminant of eggs. This is much less common now with the advent of hygiene measures in egg production, and the vaccination of laying hens to prevent "Salmonella" colonization. Various "Salmonella" serovars (strains) also cause severe diseases in animals.
  
  Section::::Epidemiology.:2007.
   As a result of the potential animal and human health risks, some agencies assert that the risks inherent in raw feeding outweigh the purported benefits. Despite such concerns, there is no known incidence of humans being infected with salmonella by cats and dogs fed a raw diet. There have been isolated cases of humans contracting salmonella from household pets, but it is undetermined whether raw food was connected to the salmonella infection. The FDA recommends cleaning and disinfecting all surfaces that come in contact with raw meat, as well as thoroughly washing hands your hands, to reduce the risk of coming in contact with harmful bacteria.
   Quail eggs
  
  Quail eggs are considered a delicacy in many parts of the world, including Asia, Europe, and North America. In Japanese cuisine, they are sometimes used raw or cooked as "tamago" in sushi and often found in "bento" lunches. 
   Because of the presence of raw egg, the consumption of uncooked cookie dough increases the possibility of contracting foodborne illness. The U.S. Food and Drug Administration (FDA) strongly discourages the consumption of all food products containing raw egg or raw flour because of the threat from disease-causing bacteria such as "Salmonella" and "E. coli".
   There are many disease-carrying pathogens found in raw meats, and they differ according to the source, whether it be mammalian, poultry or seafood. Some disease-carrying pathogens found in beef are "Salmonellas", "Escherichia coli", "Shigella", "Staphylococcus aureus", and "Listeria monocytogenes". Different varieties of "Salmonellas" are often found in contaminated poultry. Seafood itself can also contain a wide variety of pathogens. The most common pathogen in raw oysters is "Vibrio" gastroenteritis, while "Salmonella", "Plesiomonsas shielloides", and "staphylococcus" are found in contaminated raw shrimp, and "Vibrio cholerae" has been found in raw crabmeat. Many of the symptoms that result from these diseases involve intestinal damage and can have potentially fatal effects for those at risk. The symptoms of an E. coli infection include bloody diarrhea, severe abdominal pain, and possible complications for the immune-compromised, elderly or children. These complications can include Haemolytic uraemic syndrome (HUS) and neurological problems. The symptoms of "Vibrio" gastroenteritis include frequent fevers, bloody diarrhea, long duration of illness and hospitalization. While most of these diseases are still most commonly found in raw meat, the instances of detection in other mediums are increasing. For instance, "Salmonella" is most commonly found in poultry, but has been recently identified in sources such as eggs, dairy, meat, fresh vegetables and fruits. E. coli has also been found in beef, lamb, lettuce, sprouts, fruit juices, vegetables, raw milk, and water. Possible reasons for the increase are the globalization of the food market, improper handling, and leakage.
   In 2005, the delegates from New Jersey and Vermont of the American Veterinary Medical Association gave testimony to the organization after touring tube-feeding farms. Dr. Robert Gordon had visited a farm in New York on July 5. He noted, "After being on the premises, my position changed dramatically. I did not see animals I would consider distressed, and I didn't see pain and suffering." As written at AVMA news, Dr. Thomas Munschauer visited a New York farm at the request of "both sides." "I didn't see exploding esophaguses ... and it didn't seem like the birds were distressed. For the most part, they appear to be well-cared-for. That's what I saw."
   BULLET::::- – eggs are laid by female animals of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by humans for thousands of years. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. Popular choices for egg consumption are chicken, duck, quail, roe, and caviar, but the egg most often consumed by humans is the chicken egg, by a wide margin.
  
  Section::::Basic foods.:Meat.
   While the Centers for Disease Control and Prevention estimate there are one million cases of salmonellosis per year in the US leading to 19,000 hospitalizations and 380 deaths , the U.S. Food and Drug Administration (FDA) estimates that only 79,000 cases each year are the result of consuming eggs contaminated with "Salmonella", of which only 30 result in death.
  
  In Europe, all hens are required to be vaccinated against salmonellosis. Eggs are not washed or refrigerated since condensation could lead to salmonellosis contamination. In the US, it is important to keep eggs refrigerated since not all hens are vaccinated.
  
presuppositions: It is safe to eat raw eggs. It is okay to eat raw eggs.
corrections: Eating raw eggs can cause sickness from salmonella. Salmonella can be in raw eggs so it is not okay to eat raw eggs in every part of the world.
raw_presuppositions: It is safe to eat raw eggs. It is okay to eat raw eggs.
raw_corrections: Eating raw eggs can cause sickness from salmonella. Salmonella can be in raw eggs so it is not okay to eat raw eggs in every part of the world.