The Real Reason Why Eggs Are Refrigerated in the US but Not in Europe
Approximately 290 million eggs are consumed worldwide every day. However, there is an intriguing detail that catches the attention of those who travel abroad: In the United States, eggs are sold in the refrigerated section of supermarkets, right next to milk and butter, whereas in Europe, they are displayed on the shelves at room temperature. So, why is it that the same food item is stored in such contrasting methods on two different continents?
Salmonella, a leading cause of foodborne diseases, stands as one of the most significant threats to public health and economy.
According to data from the Centers for Disease Control and Prevention (CDC) in the United States, there are 1.35 million cases of Salmonella infection in the country each year. These cases result in 26,500 hospitalizations and 420 deaths. To combat this colossal risk, the United States and Europe have chosen two completely different protective measures.
In 1970, the United States Department of Agriculture perfected a revolutionary system for egg cleanliness. American producers use machines that wash the eggs with soap and hot water to clean feces and dirt from the shell as soon as the egg is laid by the chicken.
However, this cleaning operation comes with a hefty price: The washing process completely eradicates the "cuticle", a thin, natural protective outer layer of the egg.
When this armor, which prevents the infiltration of bacteria while ensuring oxygen circulation, is lost, the egg becomes completely defenseless against external threats. This is precisely why in the United States (and similarly in countries like Japan, Australia, New Zealand) it is mandatory to keep eggs constantly refrigerated in order to halt bacterial growth and maintain a shelf life of up to 35 weeks.
In contrast, the situation is quite the opposite in the majority of European countries; it is legally prohibited to wash eggs before they reach the consumer. European authorities believe that the washing process opens up the egg's pores, thereby making it easier for bacteria to penetrate.
European eggs that are not washed can be safely stored at room temperature as they retain their cuticle armor.
Moreover, Europe is taking a proactive approach to danger, focusing on prevention before an egg is even formed. Farms are implementing stringent biological security measures, and most importantly, chickens are being vaccinated against Salmonella. This strategy significantly reduces the risk of the bacteria contaminating the eggs right from the start.
Regardless of the methodological differences between the two continents, international rules that ensure global food safety are operating in the background. The ISO 22000:2018 (Food Safety Management) standard mandates the analysis of biological hazards and specifically the risk of Salmonella, from farm to table. For the precise detection of this bacteria in a laboratory setting, the ISO 65791:2017 standard is applied worldwide. Thanks to these standards, even with varying methods, consistency in global trade and consumer health are safeguarded.
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