Tag: Cuticle

An egg possesses a sophisticated, multi-layered defense system to protect its contents from microbial invasion. Understanding what two parts of the egg prevent bacteria provides fascinating insight into its natural resilience and highlights the importance of proper food handling to maintain this protective shield.

According to USDA guidelines, all commercially sold, graded eggs in the United States must undergo a thorough washing and sanitizing process before reaching the supermarket. This mandatory procedure is directly related to the answer to the question: **Do egg companies wash their eggs?** and significantly affects how we store eggs compared to other parts of the world.

The United States is one of the few countries that requires commercial egg washing, leaving many to wonder: do I need to wash farm fresh eggs before eating them? The answer is more complex than a simple yes or no and depends entirely on the egg's handling and a natural protective layer called the 'bloom'.

In the United States, all commercially produced eggs are required to undergo a washing and sanitizing process, and a common practice is the use of a mild chlorine solution. This process is regulated to ensure the safety of the eggs before they reach your kitchen, though it does raise questions for consumers about the cleaning agents used and their nutritional impact. Understanding this process and the global differences in egg handling provides valuable insight into the safety and quality of the eggs you consume.

Globally, egg storage practices differ dramatically: in the U.S., eggs are refrigerated, while in much of Europe, they are kept at room temperature. This contradiction leads to the central question: **Why shouldn't you keep eggs in the fridge** under specific conditions? The answer lies in understanding the egg's natural defenses and how processing affects them.