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Quick, how old are the eggs in your refrigerator? You might remember when you bought them or you might not. Maybe they’re still in the carton, or perhaps you took the last few stragglers out to make more room on the shelf. You’d like to think they haven’t been in there for that long, but are you really sure? Unlike other perishable products that either show their age as they get older, the egg shell makes it hard to distinguish a fresh egg from one past its prime. With the addition of Freshness and Traceability Coding, the uncertainty related to freshness is removed.
The Importance of Cooking
It’s no secret that almost any food can make you sick. All foods have the ability to carry microorganisms or toxins that cause illness. Eggs, when not fresh or not handled properly, can pose serious risks to your health. The most common egg-borne bacterium is Salmonella enteritidis—which causes illness when infected eggs are eaten raw or undercooked. The Food and Drug Administration (FDA) estimates that 2.3 million eggs contaminated with Salmonella enteritidis were sold in 2004. That number may seem high, but a healthy person’s risk for infection is low if eggs are properly cooked.
Handle with Care
Salmonella and other bacteria multiply when eggs are stored at the wrong temperature and not cooked thoroughly. Proper storage and handling helps keep your eggs fresh and decreases the risk of bacteria growth:
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First and foremost, check the appearance of the egg—discard any cracked, broken, leaking or unclean eggs.
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Refrigerate eggs on the middle or lower inside shelf (the coldest part of the refrigerator) and not in the door (the warmest).
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Eggs should be stored at 40°F or below.
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Don’t keep eggs out of the refrigerator for more than 2 hours. If they sit out this long, throw them away.
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The American Egg Board is an excellent resource for information related to eggs and egg safety. To visit the American Egg Board, please click here.
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