In detail can someone please explain to me how cooking eggs makes them safe to eat in connection with enzymes ��Thank you

I understand that enzymes are killed because of the heat as it is a factor in destroying the enzymes activity but how does this explain why its safe to eat eggs. ��I know that eggs may sometimes contain bacteria such as salmonella, so if the eggs are heated does it mean that it will destroy the bacteria thus decreasing the enzymes to start denaturing and allowing it to be safe to eat?

In a word, yes. The eggs need to be completely cooked -- hard yolk and whites -- to be completely safe.

would it be acceptable with my explanation with enzymes?

I'd add that the eggs need to be thoroughly cooked, not just "heated."

Certainly! To understand why cooking eggs makes them safe to eat in connection with enzymes, we need to consider two things: the denaturing of enzymes with heat and the elimination of bacteria.

Enzymes are biological molecules that help facilitate chemical reactions in living organisms. They are sensitive to temperature and pH changes. When exposed to high temperatures, enzymes undergo a process called denaturation. Denaturation causes the enzymes to lose their structure and function, rendering them ineffective or completely inactive.

When you cook eggs, the heat destroys the enzymes present in the egg. The high temperature disrupts the enzyme's structure, leading to denaturation. As a result, the enzymes are inactivated and lose their ability to cause any chemical reactions. This denaturation process ensures that any enzymes present in the eggs are no longer capable of performing their usual functions.

However, it's important to note that the main concern with raw eggs is the potential presence of harmful bacteria, especially Salmonella. Salmonella is a type of bacteria commonly found in raw or undercooked eggs. Consuming eggs contaminated with Salmonella can lead to foodborne illnesses.

Fortunately, cooking eggs at the appropriate temperatures can effectively kill bacteria like Salmonella. When eggs are heated to a sufficiently high temperature, such as when they are cooked, the heat kills the bacteria, making the eggs safe to eat. The cooking process not only destroys the enzymes but also eliminates any potential harmful bacteria present in the eggs.

In summary, cooking eggs ensures their safety for consumption by both denaturing the enzymes present in the egg, rendering them inactive, and by eliminating any bacteria, such as Salmonella, that may be present. This combination of heat treatment effectively makes cooked eggs safe to eat.