Never Put Eggs In The Fridge And Here Is Why

People who do not refrigerate their eggs are at risk of catching bacteria called salmonella. According to the Journal of Food Protection, the in vitro insertion of salmonella into eggs is more in non-cold eggs, compared to cold eggs.

There are many protective measures taken to combat salmonella, such as inspections, washing and tracking eggs from the supplier to the store. In Europe, most chickens are vaccinated against this bacterium, which means that there is no real need to worry.

According to the FDA, vaccines are a fairly effective component of the Salmonella enteritidis prevention program. Marianne Gravely, a technical information expert with the USDA’s Food Safety and Inspiration Service, suggests that eggs should not be stored at room temperature for more than two hours. According to her, there is no chance for us to know if an eggshell is free of pathogens.

Store your eggs at room temperature: why?

They are stored at room temperature to avoid repeated thermal shocks, as continuous changes in temperature decrease the natural protection of the shell. Not to mention that if they were refrigerated from the moment they were produced, they could not remain so constantly until the time of their consumption.

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