Why Do We Refrigerate Our Eggs?

If you’re an American, you probably store eggs in the refrigerator and wouldn’t think of doing it any other way. The US is one of the only countries where chicken eggs are kept refrigerated. In much of Europe, eggs are often stored right on the counter, at room temperature.

Did you know that US eggs would be illegal in Europe due to an egg-washing process that may actually make them more susceptible to contamination with bacteria like Salmonella?

In the US, Eggs Are Refrigerated to Help Reduce Salmonella Risks:
If an egg is infected with salmonella, the bacteria will multiply more quickly if the egg is stored at room temperature instead of in the refrigerator, particularly if they’re stored for longer than 21 days. This is why, in the US, public health agencies advise keeping your eggs in the fridge.

The truth is, the way most eggs are raised in the US, which are in industrial concentrated animal feeding operations or CAFOs, the risk of salmonella contamination rises significantly!

In CAFOs, egg-laying hens are often crammed into tiny quarters with less space to stand upon than the computer screen you are looking at. Disease is rampant and the birds ARE filthy, not because of their nature, but because we have removed them from their natural habitat and compromised their innate resistance to disease.

Eggs from such large flocks can actually house tens of thousands of hens and eggs from these caged hens have many times more salmonella bacteria than eggs from smaller flocks, organically fed and free-ranging flocks.

They’re also more likely to be antibiotic-resistant strains, due to the flock’s routine exposure to such drugs. It is because of these disease-promoting practices that the US also employs egg washing, which is a technique that’s actually banned in Europe.

Why Are American Eggs Washed, When Egg Washing Is Banned in Much of Europe?

When you have eggs from tens of thousands of chickens, all under one roof, there’s a good chance they’re going to get feces and other contaminants on them. The US solution, rather than reducing the size of the flocks and ensuring better sanitation and access to the outdoors, is to wash the eggs. But this isn’t as innocuous as it sounds.

As the eggs are scrubbed, rinsed, dried, and spritzed with a chlorine mist, its protective cuticle may be compromised. This is a natural barrier that comes from the mother hen that lays the egg, and it acts as a shield against bacteria.

It even contains antimicrobial properties. US egg-washing strips this natural protectant from the egg, which may actually make it more likely to become contaminated.

Unfortunately, since an eggshell contains approximately 7,500 pores or openings, once the natural cuticle has been removed what’s put ON your egg goes INTO your egg. Meaning, whatever the eggshell comes into contact with can cross over this semi-permeable membrane and end up in your scrambled eggs, from chlorine to mineral oil to dish soap to salmonella.

The Other Reason Why the EU Recommends Constant Room Temperature Egg Storage:

European egg marketing regulations state that storing eggs in cold storage and then leaving them out at room temperature could lead to condensation, which could promote the growth of bacteria on the shell that could probably get into the egg as well.

Eggs purchased from grocery stores are typically already three weeks old, or older. USDA-certified eggs must have a pack date on the carton, and a sell-by date. Realize that the eggs were often laid many days prior to the pack date.

Are US Organic Eggs Washed?

Organic flocks are typically much smaller than the massive commercial flocks, which is part of the reason why eggs from truly organic free-range chickens are FAR less likely to contain dangerous bacteria such as salmonella. Their nutrient content is also much higher than commercially raised eggs, which is most likely the result of the differences in diet between organic free ranging, pastured hens and commercially farmed hens.

As far as washing, detergents and other chemicals used for “wet cleaning” organic eggs must either be non-synthetic or among the allowed synthetics on the National List of allowed non-agricultural substances, which can include chlorine, ozone, hydrogen peroxide, vinegar, and others. Some farmers report rinsing eggs very quickly in water, just to dislodge any debris, and believe this is adequate. Others use a dry brushing process, no liquids at all, just a brush, sandpaper, or a loofah sponge.

Since most organic egg producers are typically interested in producing high-quality eggs, many of them, especially small, local farming operations, have implemented gentle washing methods that don’t compromise the cuticle. However, you certainly can’t tell by looking at the eggs what type of washing process they may have gone through. The only way to know if your eggs have been washed or oiled (and using what agents) is to ask the producer and the only way to do that is to buy from small local farmers you have direct contact with.

Locally Raised Eggs Are Usually Best:

The key here is to buy your eggs locally; this is typically even preferable to organic eggs from the grocery store. Finding high-quality eggs locally is getting easier, as virtually every rural area has individuals with chickens. If you live in an urban area, visiting the local health food stores is typically the quickest route to finding the high-quality local egg sources.

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