If you are an American, are likely to store eggs in the refrigerator – and not They make them happen any other way. However, US is one of the few countries in chicken eggs kept refrigerated. In much of Europe, for example, eggs are often stored right on the counter at room temperature. But then, the eggs of the United States would be illegal in Europe due to a process of washing eggs, which can actually make them more susceptible to contamination with bacteria such as Salmonella.
In the US, the eggs are chilled to help reduce the risk of Salmonella
If an egg is infected with salmonella, bacteria multiply faster if the egg is stored at room temperature instead of in the refrigerator, especially if stored for more than 21 days. That is why, in the US, public health agencies advise keeping the eggs in the fridge.
And the truth is, the way most eggs are raised in the US – In animal feeding operations and industrial concentrated CAFO -. Increases the risk of Salmonella contamination
In CAFO, laying hens are often crammed into small rooms with less space to stand on the computer screen being viewed. Disease is rampant, and birds are dirty -. Not because of its nature but because we have taken from their natural habitat and committed their innate resistance to disease
The eggs of these large flocks (30,000 birds or more … and some really are home to millions of hens) and eggs of caged hens have many times more bacteria salmonella from eggs smaller herds and flocks organically fed free.
They are also more likely to be antibiotic resistant strains, due to the routine exposure of sheep to these drugs. It is because of these practices that promote disease that US also uses egg washing -. A technique that actually banned in Europe
Why America eggs are washed, Al wash the egg is banned in much of Europe?
When the eggs have tens of thousands of chickens – or more – all under one roof, there is a good chance that they will get the feces and other contaminants in them. The solution of the United States, rather than reducing the size of herds and ensuring better sanitation and access to the outdoors, is to wash eggs. But this is not as innocuous as it sounds.
As the eggs are washed, rinsed, dried and spritzed with a mist of chlorine, its protective cuticle can be compromised. This is a natural barrier that comes from the goose, and acts as a shield against bacteria.
even it contains antimicrobial properties. egg washing strips the natural protective USA egg, which actually can make it more likely to be contaminated. According to European guidelines (EU) Union:
“Such damage may favor the contamination through the shell with bacteria and moisture loss and thereby increase the risk to consumers, particularly if subsequent drying conditions and storage are not optimal.
“washing Industrial eggs, incidentally, is banned in much of Europe, not only because of the potential damage to the cuticles of eggs, but also because it may allow more “” sloppy practices egg producers. CEO Industry Council egg Britain Forbes said.
“In Europe, the understanding is that [prohibiting the washing and cleaning of eggs] actually promotes good ranching. It is in the best interest of farmers then to produce the cleanest possible eggs, because nobody is going to buy their eggs if they are dirty.
“in the US, of course, have no way of knowing if their eggs in grocery stores of white buildings were covered with dirt before reaching your kitchen. In addition, about 10 percent of US eggs are treated with mineral or vegetable oil, basically as a way to “replace” the protective cuticle that has just been washed.
Unfortunately, since a shell egg contains about 7,500 pores or openings, once natural cuticle has been removed for what you put in your egg that comes into your egg. That is, whatever the eggshell contact can cross the semipermeable membrane and terminate at their scrambled eggs from chlorine mineral oil soap dish -. Salmonella
The other reason why the EU constantly Recommends egg room temperature storage
marketing standards for European eggs say the storage of eggs at the cold storage and then leave them at room temperature could lead to condensation, which could promote the growth of bacteria on the shell you could probably enter the egg too. As reported io9, therefore EU advised to store eggs at a temperature uncooled constant.
“EU guidelines stipulate that eggs should be transported and stored at a constant temperature as possible – a temperature between 66.2 ° C and 69.8 ° C in the winter and between 69.8 ° C and 73.4 ° C in the summer [
“so, despite what you may have heard, the eggs are fresh and have an intact cuticle not need to be refrigerated all the time to be consumed within a relatively short period of time.
In the US, refrigeration of eggs became the cultural norm when mass production caused eggs to travel long distances and sit in storage for weeks or months before reaching a huge store . The general lack of cleanliness of CAFOs has increased the likelihood that the eggs have come into contact with pathogens, amplifying the need for disinfection and cooling.
Therefore, if your eggs are very fresh, and if your cuticle is intact, you do not have to refrigerate. According to Hilary Thesmar, director of Egg Safety Center of the American Egg Board.
“The bottom line is the life. The life of an egg without cooling is 7 to 10 days and cooled, which is 30 to 45 days. A good rule of thumb is one day at room temperature atmosphere is equal to one week under refrigeration.
“eggs purchased from grocery stores are usually already three weeks of age or older. USDA-certified eggs must have a packaging date on the box, and recommended date of sale. Realize that eggs are often placed many days before the date of packaging.
Most eggs grocery stores in the US It could not be left unrefrigerated because they have essentially washed their cuticles. If the eggs are fresh from the organic farm, with intact cuticles, and be consumed within a few days, you can simply leave on the counter or in a cool closet.
United States Organic eggs are washed?
organic herds are generally much smaller than the massive commercial herds (usually by an order or two of magnitude), where bacteria thrive, which is part of the reason why eggs of the truly organic poultry chickens they are far less likely to contain harmful bacteria such as salmonella. Its nutrient content is also much higher than the eggs bred for sale, which is most likely the result of differences in diet between the organic free ranging, chickens grazing and breeding hens commercially.
As for washing, detergents and other chemicals used for “wet cleaning” organic eggs should be or not synthetic or from synthetic fibers allowed on the National List of allowed non-agricultural substances, which may include chlorine , ozone, hydrogen peroxide, vinegar, and others. Some farmers report rinse the eggs in water very quickly, just to remove any residue, and believe that this is appropriate. Others use a dry brushing process – no liquids at all -. Only a brush, sandpaper, or a loofah
Like most producers of organic eggs are typically interested in producing high quality eggs, many of them, especially small, agricultural operations local-they have implemented soft washing methods that do not compromise the cuticle. However, it certainly can not tell by looking at them what kind of washing process may have gone through. The only way to know if the eggs have been washed or greased (and using what agents) is to ask the producer -. And the only way to do it is to buy small local farmers who have direct contact with
eggs locally raised are usually better
The key here is to buy eggs locally; this is usually even preferable to organic eggs from the grocery store. About the only time I buy eggs from the shop it is when I’m traveling or for some reason I miss my local egg collection. The discovery of high-quality organic eggs locally is becoming easier, since virtually all rural areas have individuals with chickens. If you live in an urban area, visiting local health food stores is usually the fastest way to find local sources of high quality eggs.
farmers’ markets and food cooperatives are another great way to meet people who produce food. With face to face contact, you can get answers to your questions and know exactly what you are buying. Better yet, visit the farm – ask for a tour. If they have nothing to hide, they should be eager to show their operation.
Eggs are a highly nutritious food
The question of whether to refrigerate or eggs becomes a moot point whether it was a scare in the belief that eggs are bad for your health. I want to address this brief, as there is a very important mistake you should avoid foods like eggs and saturated fat to protect your heart. Eggs are a great source of high quality protein and fat-nutrients that many are deficient in. And I think that eggs are a nearly ideal fuel source for most of us. The evidence clearly shows that eggs are one of the healthiest foods you can eat and can actually help prevent disease, including heart disease. For example, previous studies have found that:
1.Consumption more than six eggs per week does not increase the risk of ischemic stroke and stroke.
2.Eating two eggs a day does not adversely affect endothelial function (an aggregate measure of cardiac risk) in healthy adults, supports the view that dietary cholesterol may be less harmful to cardiovascular health that previously he thought.
3.Proteins in cooked eggs are converted by gastrointestinal enzymes, the production of peptides that act as ACE inhibitors (prescription drugs common to lower blood pressure)
survey in April. in adults of South Carolina found no correlation between levels of blood cholesterol with “bad” dietary habits, such as consumption of red meat, animal fats, fried foods, butter, eggs, whole milk, bacon, sausage, and cheese.
Regarding how to eat eggs for optimal health, ideally yolks should be eaten raw, as the heat can damage many of the highly perishable nutrients in the yolk. In addition, cholesterol in the yolk can be oxidized at high temperatures, especially when it is in contact with the iron present in white and cooked like scrambled eggs, and such oxidation contributes to chronic inflammation in your body.
However, if you are eating raw eggs, organic eggs should be pastured. You do not want to consume raw eggs conventionally bred because they are much more likely to be contaminated with pathogens. The next best option is to eat them raw or lightly boiled cooked “sunny side” with very runny yolks. One last caveat: that I strongly encourage you to avoid all omega-3 eggs, as they usually come from chickens that are fed poor quality of omega-3 sources already oxidized. Omega-3 eggs are also more likely to die faster than non-omega-3 eggs.