Cracking the Mystery on Why Some Countries Refrigerate Eggs
Why do nations like the United States, Japan, and Australia pop eggs in the fridge, while much of Europe, India, and other places leave them lounging at room temp?
The practice of refrigerating commercial eggs varies between countries primarily due to differences in how eggs are processed and handled from the farm to the store. It is important to note that eggs can be vehicles for Salmonella, the most common cause of bacterial foodborne illness. Salmonella is commonly found on eggshells, and various strategies are developed to tackle the issue. This leads to the debate of whether to refrigerate eggs or not.
Eggstra Clean: Washing Away Worries
In some countries, like the United States and Japan, commercial eggs are washed and sanitized to remove dirt and reduce the risk of salmonella contamination. The Centers for Disease Control estimates 1 in every 20,000 eggs can be contaminated with Salmonella. However, the washing process removes the natural protective layer (cuticle.) Because the protective barrier is removed, the eggs are more susceptible to bacteria if not refrigerated. Therefore, the USDA mandates that eggs should be stored at temperatures below 45°F (about 7°C) to prevent the growth of salmonella. Eggs should not be left out of the refrigerator for more than 2 hours; 1 hour if the outside temperature is 90 °F (32.2 °F) or above.
Vaccinating for Eggcellent Safety
In other countries, such as India and those in Europe, preventive measures are taken to reduce the risk of salmonella contamination. These measures include vaccinating hens against salmonella, which significantly lowers the likelihood of the bacteria being present inside the egg yolks. Once hens become infected, controlling the spread of contamination to subsequent eggs becomes significantly more challenging (Pande et al., 2016).In addition, there is regular testing and audits of production systems to help inform food safety practices of farms. Salmonella is still one of the leading causes of foodborne disease in the UK, with an estimated 31,601 foodborne cases in 2018 (Holland and Mahmoudzadeh, 2020). Because the eggs are not washed (thus retaining their natural protective layer), eggs are refrigerated in stores. However, it is advised to keep eggs cool, but the critical temperature controls are not as stringent as in the U.S. due to the cuticle being intact.
Egg-ceptional Tradition
In addition to regulatory and safety considerations, cultural practices and existing infrastructure also plays a role in the refrigeration debate. In many parts of the world, especially where small-scale farming is prevalent, the environment in which eggs are laid and collected is more controlled. They are sold, and consumed quickly, reducing the need for refrigeration. Additionally, in some countries, the infrastructure required for consistent refrigeration of eggs from the farm to the consumer's home may not be fully developed, which contributes to the practice of not refrigerating eggs. However, even in these settings, if the hens are infected and the farms do not undergo regular testing or cleaning, the risk of contamination remains.
In summary, the decision to refrigerate eggs or not is based on a combination of factors, including efforts to control salmonella, egg-washing practices, vaccination of hens, cultural norms, and the logistical and infrastructural capabilities of a country. However, a study by Deana Jones, a food technologist, revealed that refrigerated eggs, washed or oiled, maintained a higher grade quality even after 15 weeks on average. While unwashed eggs left at room temperature saw a swift decline to a lower grade quality in just a week, losing 15 percent of their weight over 15 weeks. Under refrigeration, both washed and unwashed eggs lost the same amount of weight, proving that the fridge is indeed their best friend.
