Avian influenza virus is a respiratory infectious disease and will not be infected from the digestive tract. Eggs are boiled in water, although they are not very ripe, but they can be killed at a temperature above 60 degrees. Eating raw eggs generally does not cause bird flu.
Symptoms of human suffering from avian influenza: the incubation period is generally less than 7 days, and the early symptoms are very similar to other influenza, mainly manifested as fever, runny nose, stuffy nose, cough, sore throat, headache and general malaise. Some patients may have digestive tract symptoms such as nausea, abdominal pain, diarrhea and watery stool, some patients may have conjunctivitis, and their body temperature is mostly above 39℃. Some patients' chest X-rays will also show unilateral or bilateral pneumonia, and a few patients will be accompanied.
Eating eggs raw is not good;
1, the main component of eggs is protein, and protein is composed of various amino acids. Its molecules are very large, and they must be digested by the stomach and broken down into tiny amino acids before they can be absorbed by the human body. After the eggs are cooked, the protein, which had a dense structure, is loosened, so that the stomach and intestines are easy to digest and absorb.
2. Secondly, the egg white of raw eggs contains a lot of anti-biological proteins and anti-trypsin. The combination of antibiotic protein and biotin will make biotin become a substance that the human body can't absorb. Anti-trypsin can destroy trypsin in human body and hinder the decomposition of protein, which are harmful to human body. However, after the eggs are cooked, this anti-biological protein and anti-trypsin are destroyed. Raw eggs also contain an egg essence, which can make the vitamin B in the protein lose its efficacy and cause human hair loss and other diseases.
3. The digestibility of raw eggs is low, only 50- 100%. Raw egg is a semi-fluid colloidal substance, which stays in human stomach for a short time, and its contact surface with digestive juice is much smaller than that of cooked eggs. Moreover, protein, fat and other components in eggs must be heated to a certain extent before they can be absorbed by human body.
4. From the perspective of food hygiene, drinking raw eggs is not hygienic. About 10% of fresh eggs contain bacteria, molds or parasitic eggs, especially Salmonella which can make people sick. If the eggs are not fresh, the proportion of bacteria will be higher. At present, there are more than 1000 species of Salmonella, some of which can live in the intestines and ovaries of chickens, ducks and other poultry. In the process of egg formation, Salmonella can directly enter eggs from ovaries. When laying eggs, the surface of the eggshell will also be contaminated by Salmonella in the anus and invade the egg through the pores on the eggshell. However, Salmonella is afraid of high temperature. After the eggs are boiled for 8- 10 minutes, Salmonella will be eliminated inside and outside. Therefore, it is unscientific to eat eggs raw, no matter from the nutritional components of eggs or from the perspective of food hygiene.