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| refrigerated eggs |
As eggs are perishable products, temperature fluctuation is critical to its safety. With the concern about salmonella contamination, in the event that an egg is infected with salmonella, the bacteria will multiply more quickly if the egg is stored at room temperature than if it’s stored in the refrigerator. This is why it is recommended that you keep your eggs in the fridge to minimize microbial growth.
After eggs are refrigerated, they need to stay that way. A cold egg left out at room temperature can sweat, facilitating the movement of bacteria into the egg and increasing the growth of bacteria. Refrigerated eggs should not be left out for more than 2 hours.
If cracked eggs may be used in egg products, It should be processed with minimum delay.
Eggs that are fresh, clean and have an intact cuticle may not be refrigerated, as long as you are going to consume/use them within a relatively short period of time i.e within 7 days.
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