Does Washing Eggs Promote Food Safety?

Do not wash eggs before storing or using them. Washing is a routine part of commercial egg processing and the eggs do not need to be washed again. Federal regulations outline procedures and cleansers that may be used. "Bloom", the natural coating on just-laid eggs that helps prevent bacteria from permeating the shell, is removed by the washing process and is replaced by a light coating of edible mineral oil which restores protection. Extra handling of the eggs, such as washing, could increase the risk of cross-contamination, especially if the shell becomes cracked.

Proper Egg Cleaning and Handling

1. Collect eggs in an easy to clean container like coated wire baskets or plastic egg flats. This will prevent stains from rusted metal and contamination from other materials which are difficult to clean and disinfect.
   
2. Do not stack eggs too high. If collecting in baskets do not stack eggs more than 5 layers deep. If using plastic flats do not stack more than 6 flats. If you stack eggs too deep you will increase breakage.
   
3. Never cool eggs rapidly before they are cleaned. The egg shell will contract and pull any dirt or bacteria on the surface deep into the pores when cooled. Try to keep the temperature relatively constant until they are washed.
   
4. Wash eggs as soon as you collect them. This helps limit the opportunity of contamination and loss of interior quality.
   
5. Wash eggs with water 10 degrees warmer than the egg. This will make the egg contents swell and push the dirt away from the pores of the egg. If you have extremely dirty eggs, a mild detergent approved for washing eggs can be used.
   Never let eggs sit in water. Once the temperature equalizes the egg can absorb contaminants out of the water.
   
6. Cool and dry eggs quickly after washing. Store eggs, large end up, at 10-13 ⁰C and at 75% relative humidity. If eggs sit at room temperature (25 ⁰C) they can drop as much as one grade per day. If fertile eggs are kept at a temperature above 300C for more than a few hours the germinal disc (embryo) can start to develop. If fertile eggs are kept above 300C over two days the blood vessels of the embryo may become visible.
   If eggs are stored properly in their own carton or other stable environment they should hold a quality of Grade A for at least four weeks.

Is storage of eggs on the refrigerator door right?

Store eggs in their original container - in the center or back of the fridge where the temperature will fluctuate less than on the door is true. The carton guards against breakage and odor absorption and helps to prevent moisture loss which lowers egg quality. Buy eggs with clean, uncracked shells and discard dirty, cracked or leaking eggs. The 'best before' date on the carton will help determine freshness.

Never store eggs with materials that have an odor. Eggs will pick up the odors of apples, fish, onions, potatoes and other food or chemicals with distinct odors.

Never hold eggs at or above room temperature or at low humidities more than necessary. Leaving eggs in a warm, dry environment will cause interior quality to drop quickly.

Table 1. Egg Storage Chart

Egg Product	Refrigerator (4 oC or colder)	Freezer (-18 oC or colder)
Raw, in shell	4-5 weeks	Do not freeze
Raw whites	2-4 days	12 months
Raw yolks	2-4 days	Do not freeze well (blend with sugar)
Pies, pumpkin or pecan	3-4 days	After baking, 1-2 months
Custard or chiffon	3-4 days	Do not freeze

General Egg Preparation

Whole eggs cooked until the white is set (completely coagulated and firm) and the yolk is beginning to thicken (no longer runny but not hard) are considered to have met necessary time and temperature requirements for safety. Scrambled eggs need to be cooked until firm throughout with no visible liquid egg remaining. Egg white coagulates between 62-65 0C and the yolk between 65-70 0C. Therefore, it is not necessary to cook eggs until hard or rubbery in order to kill any bacteria that may be present.

• A good rule of thumb is that whole eggs should be cooked until the white is completely coagulated (set) and the yolk begins to thicken.
  
• Cook scrambled eggs in small batches no larger than 3 quarts according to rate of service, until firm throughout and there is no visible liquid egg remaining.
  
• Pooling eggs, the practice of breaking large quantities of eggs together and holding before or after cooking, greatly increases the risk of bacterial growth and contamination.
  
• Never leave egg or egg-containing dishes at room temperature for more than one hour (including preparation and service time).
  
• Egg dishes for those who are pregnant, elderly, very young or ill should be thoroughly cooked. These groups at highest risk should avoid consuming raw or undercooked eggs. Pasteurized egg products are a low-risk alternative for these groups.
  
• Hold cold egg dishes below 4 °C.
  
• Hold hot egg dishes above 60°C. Do not hold hot foods on buffet line for longer than 1 hour.
  
• Always cook eggs and egg dishes before placing on steam table.
  
• Do not combine eggs that have been held in a steam table pan with a fresh batch of eggs. Always use a fresh steam table pan.
  
• Do not add raw egg mixture to a batch of cooked scrambled eggs held on a steam table.
  
• When refrigerating a large quantity of hot egg-rich dish or leftovers, divide into several shallow containers so it will cool quickly.
  

References

http://www.fsis.usda.gov/Fact_Sheets/Does_Washing_Food_Promote_
Food_Safety/index.asp
http://www.aeb.org/Foodservice/eggsafety.htm#general_egg_handling
http://www.canfightbac.org/cpcfse/en/cookwell/mrsc-factsheets/

Table retrieved from;
http://www.bfhd.wa.gov/forms/brochures/BFHD-E-0022a.pdf

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