Salmonella can get on the shells of eggs. This can happen when birds lay the eggs and when eggs touch bird droppings (poop) after being laid. Touching eggs from the grocery store is not a major cause of illness because those eggs are washed before they reach stores. Salmonella can get inside eggs too.
Dirty eggs may have harmful Salmonella bacteria on the shell. Cracked eggs allow Salmonella to enter and grow inside the egg. However even eggs with clean, uncracked shells can pose a risk if handled incorrectly.
Overall, the eggshell data showed that Salmonella Typhimurium survived numerically better at 5 °C compared with the 25 °C storage temperature. Survivability of Salmonella Typhimurium in eggs stored for 96 h.
Egg washing not only can be highly effective at removing Salmonella Infantis from the egg shell surface, but also allows subsequent trans-shell and trans-membrane penetration into the egg. Consequently, it is important to prevent recontamination of the egg after washing.
Undercooked egg whites and yolks have been associated with outbreaks of Salmonella infections. Both should be consumed promptly and not be kept warm or at room temperature for more than 2 hours.
Even clean and uncracked eggs can contain Salmonella bacteria, which can cause foodborne illness, so it's best to avoid keeping cracked eggshells in the carton. Though egg producers have safeguards in place, safe handling must continue once the eggs have left the store and entered your home.
Never eat raw eggs. Outbreaks for Salmonella illnesses have been associated with undercooked egg whites and yolks. To avoid illness, cook eggs until yolks are firm. Cook foods containing eggs to 160 degrees F as measured by a food thermometer.
Experts believe that eggs are best stored at room temperature. Storing eggs in too cold a temperature, i.e. in the refrigerator can make them inedible. Keeping eggs in the fridge cause the growth of bacteria on the shells and this turn and enter the insides of the eggs, in turn making them inedible.
Warm to hot water causes the egg contents to expand which helps prevent bacteria from being pulled in through the pores. Colder temperatures will cause egg contents to contract and pull in any bacteria on the shell surface. soak eggs in the water. soaps should be avoided.
"If an egg contains salmonella, it may pass all the fresh tests because they do not usually smell or taste bad," she said.
If the eggs sink to the bottom and lay flat on their side, they're still fresh. However, if they sink, but stand on one end at the bottom of the glass or bowl, they're not as fresh but still edible. Of course, if any eggs float to the top, they shouldn't be eaten.
If you see any of these colors, discard the egg immediately. Off-color egg white, green or iridescent – Spoilage due to Pseudomonas bacteria, a very common type of bacteria that healthy people often carry without knowing it. This bacteria produces a greenish, fluorescent, water-soluble pigment in the egg white.
The Centers for Disease Control estimates that 1 in every 20,000 eggs are contaminated with Salmonella. Persons infected with Salmonella may experience diarrhea, fever, abdominal cramps, headache, nausea and vomiting.
Salmonella bacteria can then be transferred to your hands after you touch an egg shell. “But people need to remember that shell eggs, just like any raw food, can be a risk for food poisoning so always wash your hands after handling eggs.”
In Europe, farms vaccinate chickens against salmonella. That means the cuticle is still intact when eggs are sold. Refrigerating eggs with the cuticle intact could actually cause mildew to grow. Which could cause… you guessed it salmonella contamination.
In Australia, most egg producers recommend storing eggs below 15C. This makes the fridge the best place for them. The Australian Eggs organisation also recommends a “climate-controlled refrigerated environment” for storing eggs.
Eggs out of the shell
If you happened to have some lightly–beaten eggs that you haven't gotten around to using, they'll keep for up to two days stored in an airtight container in the refrigerator.
Cook egg dishes (frittata, quiche, casserole) to a safe internal temperature. Cook egg dishes that contain meat or poultry to 165°F. Cook egg dishes that do not contain meat or poultry to 160°F.
Eggs have small pores which harmful bacteria can enter. Even shells that appear clean can carry germs. Even so, eggs do not need to be washed. If not washed, they can keep without spoiling for weeks without refrigeration.
Do Fresh Eggs Need To Be Washed? Undoubtedly, yes. Eggs ALWAYS need to be washed before being consumed. Washing farm fresh eggs or backyard flock eggs helps to remove debris, dirt, and bacteria that can accumulate on the shells.
Unbroken, clean, fresh shell eggs may contain Salmonella Enteritidis (SE) bacteria that can cause foodborne illness. While the number of eggs affected is quite small, there have been cases of foodborne illness in the last few years. To be safe, eggs must be safely handled, promptly refrigerated, and thoroughly cooked.
Eggshells serve double duty in a garden. If you mix them into the soil, they'll have the same impact that they do in your compost: they'll decompose and feed valuable nutrients into the soil, which in turn will make your plants happy.
In Halifax, Canada, administrative assistant Rosie Smith does it because it's more convenient for composting. "The carton and shells are all compostable, so it's just easier to leave the shells in there than it is to save the shells separately," says Smith.