One of the best and most nutritious foods is the egg. The egg represents a powerhouse of nutrition, as it is loaded with protein, 18 vitamins and minerals, and is hugely versatile. Nearly all eggs are suitable for consumption, but the most commonly consumed are the eggs from hens.
Other readily available eggs are the eggs from ducks, bantams, geese, and quails, and they come in different sizes and flavors.
People around the world love having eggs for breakfast. They like them prepared in various ways. Eggs are both very easy to prepare and very healthy and nutritious.
Due to these reasons, people tend to buy greater amounts of eggs and then they store them in the fridge or they keep them at room temperature. However, lately, there was a debate in some forums on the topic of whether we should refrigerate eggs or not. Different people have different habits and opinions, but the most of the people living in North America, Australia, or Japan do refrigerate eggs in their homes. The remaining, smaller part just stores them at room temperature, out of the fridge.
Those people who do not refrigerate their eggs risk to get bacteria called salmonella. According to the Journal of Food Protection, in vitro insertion of salmonella into eggs is more successful in non-cold eggs, compared to cold eggs. Still, the National Public Radio informs that eggs should not be kept in the fridge. As they claim, in the United States there are a lot of measures of protection undertaken in order to fight salmonella, such as inspections, washing, and tracking of eggs from the supplier to the store.
In Europe, the most of the chickens are being vaccinated against this bacterium, which means that there is no actual need for people to worry about it. According to the FDA, vaccines are pretty efficient component of the program for prevention of Salmonella enteritidis. A technical information expert at the USDA’s Food Safety and Inspiration Service, Marianne Gravely suggests that eggs should not be kept at room temperature for more than two hours. According to her, there is no chance for us to know if an egg shell is pathogen-free.
Furthermore, one of the bad things regarding the bacteria that cause food poisoning is that they do not affect the taste, the aroma, or the appearance of the food. In other words, no one can tell if a chicken is infested with salmonella or if the eggs coming from it contain this bacterium, regardless of the place you have bought the eggs (the grocery store, the farmer’s market, or the backyard of your neighbor). It is up to you to decide, but you should still know how to handle the food you consume. It is always better to prevent a health problem than to deal with it.