Why are Japanese raw eggs sterile?

Sterile eggs in Japan are not only pasteurized, but also strictly controlled by the factory when the eggs are still in the state of chickens. Japan's food quality supervision is very strict, especially eggs, which are strictly screened from the beginning of raising chickens to eliminate sick chickens, and then eggs are mechanized throughout the process, after a series of sterilization, cleaning, packing and transportation.

Sterilized eggs are actually sterilized eggs, which eliminate all the harmful bacteria inside, so that people will be fine after eating them, and the disinfection method used is also very simple, that is, pasteurization, also called low temperature disinfection. Our common disinfection method is heating, but once heated, the eggs will be cooked and solidified, while pasteurization preserves the state of raw eggs well.

Processing characteristics of aseptic eggs;

In the aseptic processing, strict sterilization method and scientific curing formula fully retain the vitamin activity in eggs. The processed egg skin is white and natural, intact, the egg white is white and tender, the egg center is orange and crystal clear, and the taste is mellow and refreshing. The organic selenium in eggs is 3.6 times higher than that in ordinary eggs.

Sterile eggs are not completely sterile, but only kill most harmful bacteria. The remaining small amount of bacteria will not affect health, or the impact will be negligible. In addition, the price of this sterile egg is very expensive, generally about one in 3 yuan, and there is only a "appreciation period" of 3-5 days. Times have changed and you can't eat it raw. You must cook it thoroughly before you can eat it.

The above contents refer to:

Baidu Encyclopedia-Aseptic Multidimensional Egg