Ovocemi

Ovocemi is a term that refers to the practice of consuming eggs, particularly in a raw or lightly cooked state. This can include various forms of preparation, such as drinking raw eggs, incorporating them into smoothies, or consuming dishes like steak tartare or certain desserts where eggs are not fully cooked. Historically, raw eggs were sometimes consumed for perceived nutritional benefits, believing they provided easily digestible proteins and other nutrients.

Modern understanding of food safety has led to increased caution regarding the consumption of raw or undercooked eggs. The primary concern is the potential presence of Salmonella bacteria, which can cause salmonellosis, a foodborne illness. Symptoms of salmonellosis can range from mild gastrointestinal upset to severe illness, particularly in vulnerable populations such as young children, the elderly, pregnant women, and individuals with weakened immune systems.

Due to these risks, health authorities generally advise against consuming raw or undercooked eggs unless they have been pasteurized. Pasteurization is a process that heats eggs to a temperature high enough to kill bacteria without fully cooking the egg, making them safer for consumption in their raw or lightly cooked forms. When preparing dishes that call for raw or lightly cooked eggs, using pasteurized eggs is recommended to minimize the risk of foodborne illness. The practice of ovocemi is less common in many Western countries today due to heightened awareness of food safety concerns.