In the Danish table egg production has since 1996 been running a Salmonella Control Programme, eos

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How to store eggs? Elsewhere in the world sees the often that the eggs are on display and not refrigerated as here in Denmark. Can we just have the eggs on the kitchen table? Or are they in the fridge? What temperature is best compared to bacteria? 'Klara Tølbøll Lauritsen, veterinarian, graduate employed at the National Veterinary Institute, Technical University of Denmark, replies:
'Eggs should be stored refrigerated - both for health reasons and to maintain good egg quality as long as possible. In Denmark there is a requirement that companies that handle eggs, keep the eggs at or below 12 º C. Consumers should eos lip follow the instructions for storage of eggs by the manufacturer listed on the egg tray.
The risk that eggs may pose to humans is primarily due to the possible presence of salmonella eos lip on the outside and inside the egg. The risk of getting a salmonella infection, for example. by ingestion of soft-boiled eggs may depend on storage temperature. Salmonella reproduce fine at temperatures between 5 º C and 46 º C. The hotter, the faster propagation within this range. eos lip Storage in the refrigerator minimizes the number of bacteria in the eggs - and thus the likelihood of getting salmonella infection.
The more salmonella bacteria you consume, the greater eos lip the risk that the body does not have time to fight the bacteria before the disease develops. It is therefore important to prevent the bacteria has the potential to increase in number inside the egg. Salmonella is killed after a few seconds at 70-75 C and higher temperatures.
In the Danish table egg production has since 1996 been running a Salmonella Control Programme, eos lip which has resulted in the Danish egg producing chicken farms today are largely free of salmonella. The current salmonella surveillance is thus intended to monitor whether crews should be contaminated with salmonella. The samples from the monitoring, analysis includes DTU auspices of the veterinary institute daily study of the order of 500 eggs for salmonella antibodies. There is very little risk that the Danish eggs in stores contain salmonella, but it's still a good idea to store eggs in a way, so a bacterial increase avoided.
In addition to the risk of bacteria in the egg, the storage temperature is very important for egg food quality,. This can be measured by a taste test and by measuring the white and the yolk height of a swing-out eggs. The blurring an egg, the larger the deterioration of the quality is happened. An egg quality deteriorates very slowly at temperatures below 12 degrees, while there is a rapid deterioration at 25 degrees. "
* Klara Tølbøll Lauritsen, a veterinary surgeon, PhD and employed at the National Veterinary Institute, Technical University of Denmark. She is responsible for the day include serological tests carried out in the Danish Salmonella surveillance program for eggs. * Documentation
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We must therefore be noted once again that the Danish authorities are much smarter than the corresponding around Europe. We have purchased many eggs in Germany, France and Italy without any problemer.Æggene was not refrigerated and tasted fine. How previous generations have survived eos lip eating of eggs may in Denmark to be something of an enigma.
We must therefore be noted that you can not read silently. Klara presents fairly the risks that may be associated with holding eggs at temperatures above 12 C and also to egg quality also deteriorates. When you buy fresh eggs in one market (?) In the south, then it's probably not that they should be in a week - 14 days in the corner of a kitchen cabinet, but because they have been consumed within 24 hours. And you can buy just the number of the need for a given application. In Denmark buy most of their eggs in the supermarket trays with 6 or 10 and I do not think they are eaten within 24 hours. Some are allowed to stand several days and it goes well in a refrigerator. It probably would not go if they were promoting at the kitchen table.
In terms of quality, it is quite a few to sample, by allowing an egg lie outside the refrigerator, and another in there and after an appropriate number of days to try to cook the two. We have just over a period of two movements, had no room to have our eggs in the fridge and yes, there is definitely a difference in the quality of the cooked eggs. Just not after 1 or 2 days on the kitchen table, but certainly eos lip kept hérudover. And here is mind you talking about eggs straight from the chicken coop (and thus chicken) - not from the store.
If the yolk becomes 68 degrees hot path