Registered dietitian-nutritionists have advised Nigerians to avoid cooking unwashed eggs and rice in the same pot, warning that the practice could increase the risk of cross-contamination and foodborne infections.
The experts explained that bacteria such as Salmonella and E. coli may be present on eggshells and could be transferred to rice during the cooking process.
A nutrition and public health practitioner, James Oloyede, said the risk exists because rice starts absorbing water before the water reaches boiling temperature. According to him, if contaminated water from an eggshell is absorbed by the rice, bacteria could potentially be transferred along with it.
Oloyede, a former Director of Nutrition Services and Health Education at the Osun State Primary Health Care Development Board, said cooking the two foods separately remained the safest approach.
He also noted that eggshells can sometimes crack during cooking, causing parts of the egg to spill into the rice and potentially affecting its appearance, taste and smell.
Another registered dietitian-nutritionist, Charles Oguikpe, similarly warned that contaminants from eggshells could be transferred to rice when both foods are cooked together.
Oguikpe explained that such contamination could expose consumers to foodborne illnesses, with symptoms potentially including stomach cramps, diarrhoea and fever. He added that severe infections could lead to more serious complications.
According to him, contaminants on eggshells can originate from poultry droppings and washing the shells does not necessarily guarantee complete removal of bacteria.
The experts acknowledged that some Nigerians cook eggs and rice together to save time, water, utensils and cooking fuel, particularly amid the rising cost of gas.
However, they stressed that the possible health consequences of food contamination could outweigh the amount of time or money saved through the practice.
They therefore advised Nigerians to cook eggs and rice separately and ensure proper food-handling and cooking practices to reduce the risk of foodborne infections.
