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However, in most other countries of the world, eggs can be found stored at room temperature alongside nonperishable food items. People eat both kinds of eggs every day, usually without any ill effects. Egg producers in the United States address the salmonella problem with eggs by concentrating on preventing the bacteria from entering through the shell. Towards this end, the United States Department of Agriculture USDA mandates that all eggs be washed with water at a minimum temperature of 90 degrees Fahrenheit and at least 20 degrees warmer than the internal temperature of the egg at the time of washing.
After this, the eggs are often sprayed with some form of protective coating like mineral oil. Finally, the eggs are taken into a room where they are stored at temperatures at or below 45 degrees Fahrenheit. However, this does nothing to destroy any salmonella potentially already present within the egg. This is where the refrigeration comes in.
By keeping the eggs sufficiently cold, it mostly makes sure any salmonella present will not multiply sufficiently to cause problems given a couple month shelf life, keeping the eggs safe to eat so long as they are cooked. For starters, the European Union prohibits egg producers from washing their eggs.
You see, shells have natural protection from salmonella and other contaminants via a waxy substance known as the cuticle. The cuticle coats the shell initially as a liquid when a hen lays the egg and then dries within minutes of being exposed to the air.
Egg washing, when done properly, may eliminate surface contaminants, but it also washes away the cuticle and its natural protection, potentially allowing bacteria to get into the egg via its pores or hairline cracks. Both methods of eliminating external contaminants are quite effective, but the washing strategy requires that the eggs are processed in a very precise way to be effective. If, for instance, eggs are allowed to sit in dirty washing water too long after losing the cuticle, this would be an ideal situation for microbes to quickly infect the inside of the eggs.
Now often, baking projects call for room temperature eggs. And that's generally OK. Refrigerated eggs should be treated like any cooked or cooled food and should not be left at room temperature for more than two hours. Until then, they'll generally stay safe to eat. As far as which method is better, it's hard to say. Rafael Rivera, the manager of food safety and production programs at the U. Poultry and Egg Association, told Bored Panda that "the rate of infection from eating undercooked or raw eggs is about the same regardless of whether it is refrigerated or not.
The best way to ensure that you don't get salmonella from an egg is to cook it thoroughly. But if you do that, you don't get that Instagrammable runny yolk people love so much.
This is accomplished with a conveyor belt washing system, where the eggs are sprayed. However, there is some risk here, as well: due to the way that bacteria can breed in moisture, bacteria on a wet egg can actually breed and perhaps penetrate the shell. Therefore, the eggs must be washed very carefully at a temperature of at least 90 degrees Fahrenheit; this is to control the contraction of egg contents, which left unchecked, might draw contaminated water into the egg.
It helps relax blood vessels and improves blood flow to your penis to allow for a harder and longer-lasting erection. Learn More. Is It Better Than Apple? Pages: 1 2. Once eggs have been refrigerated, they must be kept refrigerated to prevent condensation from forming on the shell if they warm up. This moisture makes it easier for bacteria to penetrate the shell. In the United States and a few other countries, eggs are washed, sanitized, and refrigerated in order to minimize bacteria.
Eggs in these nations must remain refrigerated to minimize the risk of contamination. Many European countries do not refrigerate their eggs, even though they experienced the same Salmonella epidemic during the s.
While the United States implemented regulations for egg washing and refrigeration, many European countries improved sanitation and vaccinated hens against Salmonella to prevent infection in the first place 12 , For example, after a program in the United Kingdom vaccinated all egg-laying hens against the most common strain of this bacterium, the number of Salmonella cases in the country dropped to their lowest level in decades Contrary to the United States, washing and disinfecting eggs is illegal in the European Union.
However, Sweden and the Netherlands are exceptions While this may seem unsanitary to Americans, the egg cuticle and shell are left undamaged, functioning as a layer of defense against bacteria 4.
In addition to the cuticle, egg whites also have natural defenses against bacteria, which can help protect the egg for up to three weeks 4 , In fact, the European Union recommends that eggs be kept cool — but not refrigerated — in supermarkets to prevent them from warming up and forming condensation during your trip home.
Because eggs from the European Union are treated differently than U. In most European countries, Salmonella is kept under control with preventative measures like vaccination. Farms are usually not allowed to wash eggs, so the cuticles remain intact, precluding refrigeration. Even though you may not need to refrigerate your eggs, you may want to do so depending on your location. While refrigeration has some benefits, it also has drawbacks. Below are the pros and cons of egg refrigeration.
As an added bonus, it also keeps eggs fresher for much longer than storing them at room temperature. While a fresh egg stored at room temperature will start to decline in quality after a few days and need to be used within 1—3 weeks, eggs kept in the refrigerator will maintain quality and freshness for at least twice as long 15 , 16 , Eggs can absorb odors and flavors from other foods in your fridge, such as freshly cut onions.
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