# refrigerating eggs **URL:** \ **Category:** Factual Questions\ **Created:** [May 24, 2006, 9:23pm UTC](https://boards.straightdope.com/t/refrigerating-eggs/358087 "2006-05-24T21:23:42Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![solkoe](https://avatars.discourse-cdn.com/v4/letter/s/919ad9/32.png) [@solkoe](https://boards.straightdope.com/u/solkoe)\ **Post date:** [May 24, 2006, 9:23pm UTC](https://boards.straightdope.com/t/refrigerating-eggs/358087/1 "2006-05-24T21:23:42Z")
This is inspired by an earlier thread about refridgerating mayo. Someone in that thread said that it was not necessary to refridgerate eggs. In other countries, eggs are stored and sold unrefridgerated. When discussing this with my wife, she informed me that eggs in North America have salmonella inside them and that’s why they need to be refridgerated. Eggs in Australia (for example) do not have salmonella and therefore do need to be refridgerated. She says this is a product of the way chickens are raised in North America. Can anyone verify this as correct? ---
**Author:** ![UncleBeer](https://avatars.discourse-cdn.com/v4/letter/u/977dab/32.png) [@UncleBeer](https://boards.straightdope.com/u/UncleBeer)\ **Post date:** [May 24, 2006, 9:37pm UTC](https://boards.straightdope.com/t/refrigerating-eggs/358087/2 "2006-05-24T21:37:45Z")
Kinda. The USDA requires that eggs sold in supermarkets in here be refrigerated because the USDA tends to have stricter regulations than many other countries. The USDA has these stricter regulations on eggs because refrigeration helps to prevent the growth of salmonella. Although salmonella cannot reproduce at temperatures below about 40°F, it merely becomes dormant - not dead. To kill it, you gotta cook the egg at 160°F, or higher. This does not mean that eggs in the U.S. are more contaminated with salmonella than eggs in other countries. Only that the USDA has stricter guidelines for storage and handling of eggs. The USDA approach is dual-pronged: to retard the initial growth of the bacteria, and to kill it by thorough cooking. Other countries rely on only cooking the egg eliminate salmonella contamination. ---
**Author:** ![Szlater](https://avatars.discourse-cdn.com/v4/letter/s/90ced4/32.png) [@Szlater](https://boards.straightdope.com/u/Szlater)\ **Post date:** [May 24, 2006, 10:59pm UTC](https://boards.straightdope.com/t/refrigerating-eggs/358087/3 "2006-05-24T22:59:12Z")
> [@UncleBeer](#): > > This does not mean that eggs in the U.S. are more contaminated with salmonella than eggs in other countries. Only that the USDA has stricter guidelines for storage and handling of eggs. The USDA approach is dual-pronged: to retard the initial growth of the bacteria, and to kill it by thorough cooking. Other countries rely on only cooking the egg eliminate salmonella contamination. [Or vaccination](http://www.britegg.co.uk/lionquality05/startlionquality.html). In the UK chickens are vaccinated against _Salmonella enteridis_. About 85% of the UK’s eggstock is certified free from the bacteria, and you can tell by the ‘Lionmark’ stamp on the eggshells of eggs from vaccinated birds. ---
**Author:** ![Do\_Not\_Taunt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/do_not_taunt/32/2968_2.png) [@Do\_Not\_Taunt](https://boards.straightdope.com/u/Do_Not_Taunt)\ **Post date:** [May 24, 2006, 11:33pm UTC](https://boards.straightdope.com/t/refrigerating-eggs/358087/4 "2006-05-24T23:33:41Z")
> [@Szlater](#): > > [Or vaccination](http://www.britegg.co.uk/lionquality05/startlionquality.html). In the UK chickens are vaccinated against _Salmonella enteridis_. About 85% of the UK’s eggstock is certified free from the bacteria, and you can tell by the ‘Lionmark’ stamp on the eggshells of eggs from vaccinated birds. Interesting - are these eggs safe to eat raw then? (Not that I would want to, except in cookie dough form.) ---
**Author:** ![Sierra\_Indigo](https://avatars.discourse-cdn.com/v4/letter/s/f0a364/32.png) [@Sierra\_Indigo](https://boards.straightdope.com/u/Sierra_Indigo)\ **Post date:** [May 24, 2006, 11:39pm UTC](https://boards.straightdope.com/t/refrigerating-eggs/358087/5 "2006-05-24T23:39:03Z")
Eggs in Australia are generally refrigerated, or at least kept in the freezer section of the supermarket, where the ambient temperature is cooler than the rest of the store. I don’t know whether it’s required, but it’s certainly a general habit for most people to put their eggs in the refrigerator over here. ---
**Author:** ![Cunctator](https://avatars.discourse-cdn.com/v4/letter/c/43a26b/32.png) [@Cunctator](https://boards.straightdope.com/u/Cunctator)\ **Post date:** [May 24, 2006, 11:42pm UTC](https://boards.straightdope.com/t/refrigerating-eggs/358087/6 "2006-05-24T23:42:52Z")
> [@Sierra Indigo](#): > > Eggs in Australia are generally refrigerated, or at least kept in the freezer section of the supermarket, where the ambient temperature is cooler than the rest of the store. At my local supermarket the eggs are not refrigerated. They’re stored on normal shelves, at room temperature. ---
**Author:** ![Sierra\_Indigo](https://avatars.discourse-cdn.com/v4/letter/s/f0a364/32.png) [@Sierra\_Indigo](https://boards.straightdope.com/u/Sierra_Indigo)\ **Post date:** [May 24, 2006, 11:47pm UTC](https://boards.straightdope.com/t/refrigerating-eggs/358087/7 "2006-05-24T23:47:56Z")
> [@Cunctator](#): > > At my local supermarket the eggs are not refrigerated. They’re stored on normal shelves, at room temperature. Fair enough. I am basing my information on the supermarkets (coles, woolworths, Bi-Lo) I’ve been to in Adelaide, where they’re all kept in the same area, next to or in the fridges. ---
**Author:** ![Szlater](https://avatars.discourse-cdn.com/v4/letter/s/90ced4/32.png) [@Szlater](https://boards.straightdope.com/u/Szlater)\ **Post date:** [May 25, 2006, 12:00am UTC](https://boards.straightdope.com/t/refrigerating-eggs/358087/8 "2006-05-25T00:00:42Z")
> [@Do Not Taunt](#): > > Interesting - are these eggs safe to eat raw then? (Not that I would want to, except in cookie dough form.) Yeah, if as you say, you’d want to. ---
**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\ **Post date:** [May 25, 2006, 3:01am UTC](https://boards.straightdope.com/t/refrigerating-eggs/358087/9 "2006-05-25T03:01:34Z")
> [@Szlater](#): > > Yeah, if as you say, you’d want to. What, you’ve never enjoyed a good hollandaise sauce? Homemade mayonnaise? Real aioli? Lots of stuff has raw eggs in it besides Rocky’s breakfast, you know. ---
**Author:** ![Sattua](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sattua/32/11906_2.png) [@Sattua](https://boards.straightdope.com/u/Sattua)\ **Post date:** [May 25, 2006, 3:15am UTC](https://boards.straightdope.com/t/refrigerating-eggs/358087/10 "2006-05-25T03:15:55Z")
I would eat a raw egg for breakfast every morning, if the FDA would approve doing so. I loooooooove raw things. According to Alton Brown, the number of U.S. eggs actually infected with salmonella is vanishingly small. Not sure I trust him 100% on that, and I really really don’t want to get salmonella. ---
**Author:** ![A.R.Cane](https://avatars.discourse-cdn.com/v4/letter/a/ee7513/32.png) [@A.R.Cane](https://boards.straightdope.com/u/A.R.Cane)\ **Post date:** [May 25, 2006, 4:04am UTC](https://boards.straightdope.com/t/refrigerating-eggs/358087/11 "2006-05-25T04:04:54Z")
When I was a kid eggs were kept out on the kitchen counter. Of course these were fresh eggs and they would be used in a week or less. I’d guess that eggs you get in the supermarket are several days to a week, or more, old before you buy them. As an aside, I used to love eating raw hamburger that my Mom bought, freshly ground, from the butcher. Just sprinkle a little salt on it, yum. ---
**Author:** ![Alan\_Smithee](https://avatars.discourse-cdn.com/v4/letter/a/2acd7d/32.png) [@Alan\_Smithee](https://boards.straightdope.com/u/Alan_Smithee)\ **Post date:** [May 25, 2006, 4:20am UTC](https://boards.straightdope.com/t/refrigerating-eggs/358087/12 "2006-05-25T04:20:10Z")
> [@Sattua](#): > > I would eat a raw egg for breakfast every morning, if the FDA would approve doing so. I loooooooove raw things. > > According to Alton Brown, the number of U.S. eggs actually infected with salmonella is vanishingly small. Not sure I trust him 100% on that, and I really really don’t want to get salmonella. Why? Isn’t it just a typical bout of diarrhoea? I mean, sure that’s something you want to avoid, but iisn’t the worst thing in the world. I’ve eaten lots of things that I knew were likely to give me some kind of gut trouble just because they taste really good. And like Alton says, the odds are slim anyway. ---
**Author:** ![Sattua](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sattua/32/11906_2.png) [@Sattua](https://boards.straightdope.com/u/Sattua)\ **Post date:** [May 25, 2006, 4:27am UTC](https://boards.straightdope.com/t/refrigerating-eggs/358087/13 "2006-05-25T04:27:26Z")
I thought it was more like the worst stomach flu in the world–several days of being knocked flat on your back, projectile-expelling from both ends. ---
**Author:** ![Rick](https://avatars.discourse-cdn.com/v4/letter/r/9f8e36/32.png) [@Rick](https://boards.straightdope.com/u/Rick)\ **Post date:** [May 25, 2006, 4:56am UTC](https://boards.straightdope.com/t/refrigerating-eggs/358087/14 "2006-05-25T04:56:32Z")
[old geezer mode] When I was young you could get an an egg wizzed up in your [Orange Julius](http://www.orangejulius.com/en-US/default.htm) . Made it extra foamy, and good. 🆒 [/OGM] ---
**Author:** ![northern\_canuck](https://avatars.discourse-cdn.com/v4/letter/n/58956e/32.png) [@northern\_canuck](https://boards.straightdope.com/u/northern_canuck)\ **Post date:** [May 25, 2006, 5:40am UTC](https://boards.straightdope.com/t/refrigerating-eggs/358087/15 "2006-05-25T05:40:54Z")
When was the last time you had an eggnog made with cooked eggs? ---
**Author:** ![gabriela](https://avatars.discourse-cdn.com/v4/letter/g/db5fbb/32.png) [@gabriela](https://boards.straightdope.com/u/gabriela)\ **Post date:** [May 25, 2006, 9:25am UTC](https://boards.straightdope.com/t/refrigerating-eggs/358087/16 "2006-05-25T09:25:56Z")
> [@Alan Smithee](#): > > Why? Isn’t it just a typical bout of diarrhoea? I mean, sure that’s something you want to avoid, but iisn’t the worst thing in the world. I’ve eaten lots of things that I knew were likely to give me some kind of gut trouble just because they taste really good. And like Alton says, the odds are slim anyway. Besides the sheer misery of salmonella infection, there can be surprisingly serious consequences. One syndrome that sometimes follows a bad salmonella infection is HUS, more frequently seen after E coli infections. HUS or hemolytic-uremic syndrome means clots form and disappear all over your body as you overreact to the bacteria. Many people lose kidney function and the mortality of a bout is about 10 to 15%. If you develop HUS twice, the mortality the second time is 30%. [http://www.emedicine.com/EMERG/topic238.htm](http://www.emedicine.com/EMERG/topic238.htm) I recall memorizing in med school that salmonella is the second commonest cause of infected bones (osteomyelitis) in people with sickle cell disease. ---
**Author:** ![MizGrand](https://avatars.discourse-cdn.com/v4/letter/m/cdc98d/32.png) [@MizGrand](https://boards.straightdope.com/u/MizGrand)\ **Post date:** [May 25, 2006, 11:56am UTC](https://boards.straightdope.com/t/refrigerating-eggs/358087/17 "2006-05-25T11:56:17Z")
I’ve posed this same question before. My local Safeway keeps eggs in a separate area that’s kind of like a cooler, but when I reach my hand in, it’s not cool. Maybe I’m just not registering the difference in temperature, but it seems that they’re not refrigerated until I bring them home. ---
**Author:** ![UncleBeer](https://avatars.discourse-cdn.com/v4/letter/u/977dab/32.png) [@UncleBeer](https://boards.straightdope.com/u/UncleBeer)\ **Post date:** [May 25, 2006, 12:46pm UTC](https://boards.straightdope.com/t/refrigerating-eggs/358087/18 "2006-05-25T12:46:13Z")
> [@northern canuck](#): > > When was the last time you had an eggnog made with cooked eggs? Eggs can also be pasteurized without actually cooking them. I think that’s done at about 140°F. ---
**Author:** ![solkoe](https://avatars.discourse-cdn.com/v4/letter/s/919ad9/32.png) [@solkoe](https://boards.straightdope.com/u/solkoe)\ **Post date:** [May 25, 2006, 5:00pm UTC](https://boards.straightdope.com/t/refrigerating-eggs/358087/19 "2006-05-25T17:00:40Z")
> [@northern canuck](#): > > When was the last time you had an eggnog made with cooked eggs? Make sure the eggnog has lots of alcohol in it to kill any nasty stuff! ---
**Author:** ![slaphead](https://avatars.discourse-cdn.com/v4/letter/s/e9bcb4/32.png) [@slaphead](https://boards.straightdope.com/u/slaphead)\ **Post date:** [May 26, 2006, 11:36am UTC](https://boards.straightdope.com/t/refrigerating-eggs/358087/20 "2006-05-26T11:36:33Z")
> [@Sattua](#): > > I thought it was more like the worst stomach flu in the world–several days of being knocked flat on your back, projectile-expelling from both ends. When I was at school one of my classmates (a fairly seroius bodybuilder) caught salmonella - he lost 21lbs in a week. Salmonella is a potentially life-threatening illness even for healthy teenagers. If I remember correctly the last big salmonella scare in the UK (cf Eggwina Currie) was particularly around the impact on elderly people of catching it with usually fatal consequences. [Next page](https://boards.straightdope.com/t/refrigerating-eggs/358087.md?page=2)