Eggs are the favorite food at breakfast and everyone can prepare eggs. These foods contain many nutrients and can be stored in the refrigerator in a long time. But recently, it has emerged an argument talking about the risks that can attack the eggs that are cooled in a refrigerator. Most Scandinavia, North America, Japan, and Australia store eggs in refrigerator.
However, according to the study, this action may pose a risk of salmonella insertion into the eggs. This research has been published in the Journal of Food Protection Publications. Even the National Public Radio suggested that the egg should be not cooled even though most chicken in Europe and North America have been vaccinated with the anti-salmonella.
According to the FDA, the vaccine is effective prevention component against Salmonella enteritidis.
Marianne Gravely, a specialist at the USDA’s Food Safety and Inspection Service, said that eggs should not be left at room temperature for more than two hours, however we cannot know whether the eggshell completely free of pathogens or not. No matter where they came from, farmer markets, backyard, or grocery stores, they can be infected with salmonella. There are several different opinions, but there is no harm if we do not cool the eggs in our refrigerator.