Are you afraid to eat raw eggs? Or are you a risk taker?

If youre a 90s kid, you might remember the moment in Beauty and the Beast when the hulking Gaston gulps down several raw (and in-shell) eggs, crediting this dietary choice with helping him grow to be the size of a barge. Of course, the consumption of raw eggs isnt just confined to swaggering Disney villains; from protein shakes to steak tartare to meringues, uncooked egg whites and yolks play a major role in several popular dishes.

That said, plenty of diners still feel squeamish about eating raw or runny eggs due to safety concerns. Is it ever actually possible to enjoy and digest raw eggs without the risk of health complications, or are you always taking a chance with this ingredient?

We spoke with food scientists and safety experts to get their thoughts on the potential dangers and the best ways to reduce those hazards.

What are the health concerns associated with raw eggs?

When it comes to specific medical issues that can arise after eating raw eggs, one condition really dominates any conversation on the topic: salmonellosis, aka salmonella poisoning. William Li , a physician, scientist and author who focuses on the connection between what we eat and the state of our health, describes salmonellosis as a foodborne illness caused by the bacteria Salmonella enteritidis that can contaminate improperly processed eggs.

Symptoms of this disease which can include vomiting, abdominal pain, diarrhea, malaise and chills occur about eight to 72 hours after eating contaminated food, according to Li, who also tells HuffPost that in healthy people, the symptoms subside after a few uncomfortable days, and staying hydrated is all thats needed. However, in the very young or elderly, or in people who have a compromised immune system, salmonellosis can be a life-threatening illness requiring hospitalization and antibiotics.

Certified food safety expert Janilyn Hutchings of StateFoodSafety adds pregnant women to the list of at-risk individuals, claiming that they, along with the very young, the very old, and the immunocompromised, are especially susceptible to getting sick from salmonella.

The U.S. Department of Agricultures Food Safety Inspection Service considers the risk posed by salmonella poisoning a significant health concern. According to Rosemary Trout, program director and assistant clinical professor of the culinary arts and food science department at Drexel University in Philadelphia, officials recommend that no one consume raw or undercooked eggs that are not treated to eliminate salmonella. She says packaged raw eggs (in the shell) that havent been treated to destroy salmonella should have the following warning:

SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.