Eggs In The Refrigerator Or Not. Anyone who has taken a vacation to the United States will have noticed that eggs in supermarkets are strictly kept in the fridge. Have you ever wondered why? They are perhaps different from European eggs which are always kept out of the fridge?
The differences in how they are preserved is actually a different approach to combat the risk of infection salmonella.
Eggs In The Refrigerator Or Not
We are all aware that eggs are at a high risk of salmonella for consumers, the bacterium may be present on the surface of the egg and sometimes even inside as a result of contamination with the infected feces of laying hens.
In the USA, eggs are subjected to a cleaning and disinfection procedure before being put on the market. This process is very effective in reducing possible surface contamination of the shell, but nothing can against any pathogens present inside the egg.
Why Eggs In The Refrigerator
This process causes problems with the permeability of the egg shell, and to avoid bacteria proliferation, immediate refrigeration is required.
After the egg is refrigerated, the cold chain must never be interrupted. And in Europe? On the contrary, eggs are marketed without any treatment, giving priority to good hygiene practices during the harvest.
Correct Eggs In The Refrigerator
In Europe we follow the logic that leaving the shell intact, contributes to reducing the risk of any pathogens entering it. That's why it is expected to be marketed at room temperature.
Not being sterile, at home it is good to put them in the fridge to keep bacteria under control. In addition, it is always advisable to keep the eggs in their sales carton at the top of the fridge shelves, here the temperature is not subject to changes, which happens frequently if we put them on the fridge door, right where we find the egg holder, it is known that by opening and closing the fridge door many times a day the temperature could vary causing humidity on the shell and therefore a proliferation of bacteria.
Eggs In The Fridge Not To Risk
Even today we arrived to greetings, but before I left you I wanted to remind you of some of the useful links that you can find here on my site:
The practical professional courses that you will find weekly in our pizza school.
The calendar of the next practical courses programming
For all those who do not have the time or resources to come personally to our school, remember that on our site there is an Excellent Online Pizza Maker Course. You will find all the information following this link.
Finally you can download my latest book is called: NOT ONLY PIZZA _ What all pizzerias should have on their menu. You'll find it here.
If you are a pizza lover, I invite you to visit my Youtube channel, you will find hundreds of video recipes for pizza, all prepared by the students who attend our pizza chef courses.
See you soon