Eggs can become contaminated with Salmonella bacteria in two ways: externally, through the shell, or internally, if a hen carrying Salmonella transmits the bacteria to the egg before the shell forms. Proper handling, storage, and preparation are crucial in preventing food poisoning from Salmonella-infected eggs.

For instance, storing eggs at temperatures below 4 degrees C can inhibit Salmonella growth, while cooking them to at least 71 degrees C can eliminate any remaining bacteria. Conversely, improper storage can compromise egg freshness and quality.

Here are three refrigerator locations not recommended for storing eggs:

Refrigerator door

This is a common spot for many families to store eggs, yet it experiences the most temperature fluctuations. Each time the refrigerator door opens, warm air enters, causing the temperature to vary constantly.

The US Department of Agriculture (USDA) advises storing eggs on interior shelves rather than the door. Stable temperatures help maintain quality and reduce the risk of bacterial growth. While many refrigerators include door-mounted egg trays, this location is not ideal for long-term storage.

Separate egg trays in the refrigerator

Many people transfer eggs to separate plastic trays or containers to save refrigerator space. However, food safety experts advise keeping eggs in their original carton. The original packaging protects eggs from damage, prevents odor absorption from other foods, and helps maintain freshness during storage.

Near strong-smelling foods

Eggshells contain thousands of tiny pores that facilitate gas exchange. Consequently, if placed near pungent foods such as onions, garlic, durian, or fermented items, eggs can absorb their odors over time.

Unusual odors not only impact flavor but also diminish the aroma of dishes after cooking. To prevent this, store eggs in a separate area, away from direct contact with strong-smelling foods.

Proper egg storage methods

According to the USDA, eggs should be stored in their original carton on the middle or lower shelf of the refrigerator, at about 4 degrees C or below. Avoid leaving refrigerated eggs at room temperature for extended periods.

Heathline states that eggs can be refrigerated for 3 to 5 weeks while maintaining quality. If frozen properly, storage time can extend further. However, egg quality diminishes with prolonged storage. Yolks and whites become thinner and less firm than those of fresh eggs.

If the exact storage duration is unknown, crack eggs into a clean bowl or plate before use. Discard any eggs with unusual odors, abnormal colors, or strange textures to prevent health risks.

Bao Bao (Compiled)