Why is it that European eggs are stored on supermarket shelves while American eggs chill in the cold section?
The difference, experts say, has to do with the egg production process.
Unlike European eggs, American eggs are washed and sprayed with a sanitizer immediately after collection,
then placed into a cooler. Bringing the eggs back to room temperature would increase the chance of bacterial
growth, according to the USDA’s egg grading manual. Bottom line: we have to refrigerate our eggs because our egg distributors do.
But even eggs that are clean on the surface can harbor unsafe bacteria, said Marianne Gravely, a technical
expert with USDA’s food safety hotline.
“Up until about 20 years ago, we thought inside the egg was safe. But then we discovered that the chicken
can pass salmonella infection through its ovaries to the egg,†she said, explaining that refrigerating eggs
is an easy safeguard against bacteria wherever you live. Cooking eggs thoroughly also reduces the risk of foodborne
illness, according to the USDA
