Health experts have warned that eggs can be more dangerous than you think if not properly handled, and have shared some essential tips for safely storing them in the fridge
Food safety experts are raising concerns over the incorrect storage of eggs, a common mistake that could potentially lead to serious health issues. From unseen and unscented spoilage to salmonella risks, eggs can pose more danger than one might assume if not handled correctly, even when they appear perfectly fine.
Eggs left unrefrigerated or at room temperature for prolonged periods can become unsafe for consumption. The optimal place to store eggs is in the fridge, ideally maintaining a temperature around 4C, but it’s crucial to avoid storing them in the fridge door.
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To minimise the risk of salmonella, the British Egg Industry Council (BEIC) administered egg info website advises purchasing eggs bearing the British Lion mark, which guarantees that the eggs originate from hens vaccinated against salmonella.
Experts caution against storing eggs in the fridge door due to its fluctuating temperatures, as eggs need to be kept at a steady, cool temperature.
Additionally, it’s recommended to keep your eggs in their original carton to prolong their freshness and prevent them from absorbing odours from other foods. The carton also offers some protection against accidental bumps and cracks, reports the Express.
If you do remove eggs from the carton, ensure they’re stored and used in date order to maintain freshness, and always use the oldest eggs first. The UK Food Standards Agency has issued advice on the best practices for storing eggs, particularly when cracked for later use.
Citing the importance of refrigeration, the agency stresses that liquid egg should be covered and kept in the fridge as opposed to room temperature.
The Food Standards Agency highlighted: “Ideally, eggs should be stored in the fridge. The storage area should be cleaned regularly. Follow the manufacturer’s advice and avoid storing eggs where they would be exposed to extreme temperature changes.”
They further warned: “Temperature changes can lead to condensation on the surface, which causes increased penetration of Salmonella from the outside of the shell into the egg.”
Their guidance is clear – only crack the number of eggs you plan to use on the same day and don’t keep liquid egg for over a day.
When using, take out only what you need, without combining old and new eggs, ensuring one lot is used up before moving onto another.
Storing eggs near raw meat is a definite no-no to prevent cross-contamination, and the use of dirty or damaged eggs should be avoided as they pose a greater health risk.
Eggs are delicates, prone to spoilage post-cooking, so any cooked leftovers should be consumed swiftly, ideally within a day to fend off foodborne illnesses.