The United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) work together to establish regulations and guidelines for egg safety. Understanding these official recommendations is vital for consumers to handle, store, and cook eggs safely at home.
USDA Guidelines for Safe Egg Handling and Storage
Proper handling and storage are the first steps to preventing foodborne illness from eggs. Unlike many other countries, the U.S. washes commercially produced eggs, removing the natural protective cuticle or 'bloom'. This requires eggs to be refrigerated to prevent bacteria from entering through the shell.
Proper Storage Techniques
- Refrigerate promptly: Store eggs immediately in a refrigerator at or below 40°F (4.4°C).
- Use original carton: The carton protects eggs from absorbing odors and maintains freshness.
- Store inside the fridge: Keep the carton in the coldest part of the refrigerator, not the door.
- Storage duration: Raw, in-shell eggs last 3 to 5 weeks from purchase with proper refrigeration. Hard-cooked eggs should be used within one week, and leftover egg dishes within 3 to 4 days.
Safe Handling Procedures
- Handwashing: Always wash hands thoroughly with soap before and after handling raw eggs.
- Clean surfaces: Sanitize all surfaces and utensils that have touched raw eggs.
- Do not wash: Do not wash store-bought eggs; washing can push bacteria into the egg as they're already processed.
- Avoid contact: Keep raw eggshells separate from the edible contents.
- Check for cracks: Only use clean, uncracked eggs. Discard any cracked ones.
Deciphering Egg Carton Dates and Grades
Egg carton labeling provides information on freshness and quality. The USDA's Agricultural Marketing Service oversees grading standards.
Egg Carton Date Codes
- Julian Date: This 3-digit code (001-365) indicates the packing date and is the best measure of freshness.
- Sell-by or EXP date: These are typically quality guides, not safety limits. Eggs are often safe for several weeks past these dates if refrigerated correctly.
USDA Egg Grading Comparison
| Grade | White Consistency | Yolk Shape | Air Cell Depth | Best For |
|---|---|---|---|---|
| Grade AA | Clear, firm | Firm, high, round | Small (1/8" or less) | Frying, poaching (presentation important) |
| Grade A | Clear, reasonably firm | Round, stands fairly well | Medium (1/8" to 3/16") | General cooking and baking |
| Grade B | Thin, watery | Flat, enlarged | Large (over 3/16") | Liquid egg products, commercial use |
Proper Cooking Temperatures to Eliminate Bacteria
Cooking eggs thoroughly is crucial for killing bacteria like Salmonella.
- Whole eggs: Cook until both the yolk and white are firm.
- Egg dishes: Cook casseroles, quiches, and similar items to an internal temperature of 160°F (71°C).
- Liquid egg products: These are pasteurized and safe for recipes not involving thorough cooking.
For additional information on safe cooking temperatures for various foods, refer to FoodSafety.gov's Safe Minimum Internal Temperature Chart.
Special Considerations: Pasteurized and Farm-Fresh Eggs
- Pasteurized eggs: These eggs are heat-treated to kill bacteria without fully cooking them. The USDA advises using pasteurized eggs in recipes calling for raw eggs, especially for at-risk individuals.
- Farm-fresh eggs: Eggs from backyard chickens, if unwashed, retain their natural bloom and can be stored unrefrigerated for a short time. Once refrigerated, they must stay refrigerated. These eggs are not subject to the same federal regulations as store-bought eggs and may pose a higher risk of bacteria.
Egg Safety for At-Risk Populations
Groups like pregnant women, young children, older adults, and those with weakened immune systems face higher risks from foodborne illness. The USDA and FDA advise these individuals to:
- Cook thoroughly: Only eat eggs and egg dishes cooked until the yolk and white are firm.
- Avoid raw: Avoid raw or undercooked eggs in dishes unless pasteurized eggs are used.
Conclusion
Following USDA recommendations for handling, storing, and cooking eggs significantly reduces safety risks. Key steps include checking the Julian date, storing eggs properly refrigerated in their carton, and cooking to recommended temperatures. These simple practices ensure eggs remain a safe and nutritious food source.
