Is the viral ice cream made with raw eggs safe to eat or a potential health hazard? Experts weigh in

We’ve lost count of the culinary “marvels” we have come across online, and some are so ridiculous from a health perspective that they stop us in our tracks. One such viral sensation is the raw egg ice cream roll, a dish that leaves us questioning whether it’s a recipe for disaster or a daring delight.

To get to the bottom of this, indianexpress.com spoke to experts to determine if this concoction could land you in the hospital or be surprisingly tasty.

“Raw eggs pose a significant risk for Salmonella, a bacteria that can cause food-borne illness known as Salmonellosis. This can cause diarrhoea, fever, and vomiting, potentially leading to dehydration and severe health complications. Chickens naturally carry Salmonella, which can contaminate their eggs,” said Deepalakshmi Sriram, a registered dietitian at Sree Balaji Medical College & Hospital.

Harleen Gill, a clinical nutritionist at Zyla Healthcare in Gurgaon, concurred. “Consume raw eggs immediately after preparation because there’s a risk of Salmonella bacteria from the eggshell contaminating the egg white. This risk increases if broken shell fragments end up in the raw egg or when eggs are separated using the shell halves,” Gill said.

 

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Gill explained that the timing and refrigeration of raw egg dishes are critical because bacteria like Salmonella need time to multiply. While a small number of bacteria in raw eggs might not typically cause food poisoning due to the strength of stomach acid, leaving a raw egg dish at room temperature can significantly increase bacterial contamination and the risk of severe illness.

“Raw eggs offer nearly the same health benefits as cooked eggs, but cooked eggs do not carry the risk of salmonella. Cooking eggs kills any lingering bacteria, as they cannot survive in heat,” Gill said.

Gill also said that consuming raw eggs is generally safe, but it’s rarely necessary.

How can you minimise risks?

– Never purchase eggs that have passed their expiration date.
– Avoid using eggs that are cracked or dirty.
– Store eggs in the refrigerator to reduce the risk of contamination.
– Consume dishes with raw eggs immediately after preparation.

“Children, pregnant women, the elderly, and those with weakened immune systems should avoid raw eggs due to the higher risk of infection,” said Gill.

Agreeing with Gill, Sriram said, “Those groups, and people with inflammatory bowel diseases (Ulcerative colitis or Crohn’s disease) are more likely to get infected and become seriously ill from eating raw eggs.”

Sriram also said pasteurisation can be used to prevent the possibility of salmonella contamination, as this process uses a heating treatment to reduce the number of bacteria and other microorganisms in food.

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