Most people believe that the only way to keep food fresh for an extended period is to place it in the refrigerator. On the other hand, does it apply to every single type of food? Should you refrigerate eggs? Learn how to properly store eggs in this guide.
Different Methods of Egg Handling in the United States and Europe
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Salmonella is typically treated in the United States through external methods. Sterilization is performed on eggs before they are ever put up for sale. They are then sprayed with a disinfectant, which eliminates any bacteria that may be present on the shell. They are then cleaned in hot showers with soap.
Accordingly, eggs are handled similarly in other countries, such as Australia, Japan, and Scandinavia. The germs found on eggshells can reportedly be eliminated with great efficiency using this procedure. On the other hand, it does nothing to eliminate germs that might already be present inside the egg, which is typically the cause of illness in healthy individuals.
Should You Refrigerate Eggs?
Even though refrigeration does not eliminate bacteria, it helps lessen the likelihood that you may become unwell by reducing the quantity of bacteria that are present.
It can prevent microorganisms from accessing the eggshell. Staying chilled reportedly prevents condensation on the shell of warm eggs. Due to this moisture's presence, bacteria can enter the shell more easily. On the other hand, even though they were affected by the same Salmonella pandemic in the 1980s, several European countries do not refrigerate their eggs.
However, during the time that the United States was enacting standards for egg washing and refrigeration, numerous European nations were working to enhance sanitation and vaccinate chickens against Salmonella to prevent illness from occurring in the first place. In contrast to the state of affairs in the United States, the European Union does not permit the washing and disinfection of eggs. Sweden and the Netherlands, on the other hand, are two notable exceptions.
Although this practice may appear unhygienic to the American public, it reportedly preserves the egg cuticle and shell, a protective barrier against pathogens. As mentioned, egg whites possess inherent defenses against bacteria, in addition to the cuticle, which can aid in the egg's protection for up to three weeks. Thus, most European countries do not believe eggs should be stored in the refrigerator.
Eggshells are a potential food source for Salmonella. It can reportedly occur when birds deposit their eggs and when the eggs come into contact with bird droppings after they are laid. Since the eggs are washed before they are delivered to the grocery store, there is a minor risk of being ill from coming into contact with them.
Furthermore, to prevent any food-borne illness, here are the safety tips on storing eggs and preserving their quality, according to the Food and Safety Administration.
Immediately refrigerate the eggs in a sterile freezer at 40° F or reduced. Utilize a thermometer in the refrigerator to check the temperature of the refrigerator.
Best-quality eggs should be consumed within three weeks after storing them in their original carton.
Consume or utilize hard-cooked or peeled eggs in the shell no later than one week after cooking.
Eggs that have been frozen should be consumed within one year. When preserved, eggs should not be in their shells. Whisk together egg whites and yolks to freeze whole eggs. Additionally, egg whites can be preserved separately.
Refrigerate cooked egg dishes not consumed for three to four days. Spread a substantial quantity of a heated egg-containing leftover into multiple shallow containers before refrigeration to facilitate rapid cooling.
