How People in Japan Can Eat Raw Eggs In Their Rice and Not Get Salmonella

Japan consumes 337 eggs per person per year, second in the world after Mexico. The custom of eating raw eggs is a rare food culture in the world. That’s because the contamination of eggs by salmonella — one of the leading causes of food poisoning — is much lower in Japan than in other countries. In order to bring any safe eggs to the table, it’s important that the chickens that lay the eggs are not contaminated with salmonella and other food poisoning bacteria. If people are particular about the place of origin and the source of the eggs, they will also want to be particular about the way they are raised. By using Panaferd®, a supplement made by a naturally occurring fermentation and culture method, poultry farmers in Japan are able to produce eggs that are much safer. As a countermeasure, eggs are also washed before being packed. The expiration date is normally two weeks shorter than in other countries. The deciding factors for Japanese consumers when purchasing eggs are price, egg size, made in Japan, shell color, shelf life, yolk color and freshness. In other words, other than physical properties, what Japanese people look for in eggs is that they are safe and secure to eat.