Why Eggs Need to Be Refrigerated in the USA and Not in Europe
On a recent visit to Paris, I found it odd that their eggs lay next to dried foods at room temperature, since in the US I’m used to chilling eggs. We are all concerned that Salmonella can cause disease in humans. but the US and Europe simply defend themselves differently against this threat.
In Europe, eggs do not need to be refrigerated because many countries in Europe have improved sanitation practices and are being vaccinated against Salmonella Enteritidis , which can infect chicken ovaries and contaminate the yolk. The egg also has several natural protective measures. Notes from Authority Nutrition:
While this may sound unsanitary to Americans, the logic is that the cuticle and shell of the egg remain intact, functioning as a layer of defense against bacteria. Apart from the cuticle, egg white also has a natural defense against bacteria that helps protect the egg for up to three weeks.
In contrast, in the US, eggshells are washed and disinfected, which kills any external bacteria, but does nothing with those that may already be in the yolk. This washing process is illegal in Europe and deprives the egg shells of a thin layer of protection from bacteria. The FDA requires eggs sold commercially to be kept below 45 degrees Fahrenheit. Although cooking kills most bacteria, refrigeration is necessary to limit the number of Salmonella bacteria and reduce the chance of illness. In addition, after the egg has cooled, constant cooling prevents perspiration and increases the vulnerability of eggs to bacterial infection.
Should eggs be kept in the refrigerator? | Authority Nutrition