Organic eggs - better flavor but also more germs

Organic eggs - better flavor but also more germs

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No problem for the breakfast egg
The per capita consumption of organic eggs has increased steadily in recent years. Organic eggs accounted for just over 9 percent of the 235 eggs that the statistical German consumed in 2016. The majority are eggs from free range (over 63 percent).

The poultry scientist Prof. Dr. Michael Grashorn, Institute of Livestock Science at the University of Hohenheim, recently compared eggs from free range and organic eggs. "Better aroma and a little healthier, but more germs and less yolk" - this is Prof. Grashorn's organic egg conclusion. The reasons: Free-range organic chickens often peck chamomile or other plants with essential oils on the meadow. As a result, organic eggs have a better aroma and, due to the increased eating of plant components, higher levels of omega-3 fatty acids. The supply of nutrients in free-range farming is somewhat less favorable, in particular the essential amino acids and the energy balance are lower. That is why organic eggs have a lower percentage of yolk. The yolk color of organic eggs is also less intense. You are paler. "The reason for this is that no coloring feed additives may be used in organic farming," says Grashorn.

The egg white of organic eggs, on the other hand, often has a better consistency, it is firmer and more gelatinous. The poultry scientist attributes this, among other things, to the stronger immune system of the organic laying hens.
"In general, however, the bacterial load is somewhat higher," says Grashorn, "this is simply due to the fact that the run-out surfaces are poorer to keep clean." Eggs are generally not germ-free. These are primarily normal intestinal bacteria. Theoretically, salmonella can also occur, but this is rather unlikely, since the safety measures introduced in egg production significantly minimize the risk of salmonella.
»However, the germ contamination of all eggs - including organic eggs - is harmless, provided there is no salmonella contamination. Most of the germs are on the skin and are even killed by heating them at the breakfast egg, «Grashorn gives the all-clear. (Rüdiger Lobitz, bzfe)

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