This article explores the meaning of sell-by dates on eggs, their impact on quality and safety, and provides tips for safe egg consumption.
When it comes to eggs, the sell-by date can be a confusing indicator. These dates reflect an estimate of how long the eggs will maintain their quality, not necessarily their safety. In the United States, eggs are washed to clean the shell, removing the protective cuticle. This means that eggs can last between three to five weeks in the refrigerator if stored at a temperature below 40 degrees Fahrenheit.
Manufacturers determine sell-by dates based on quality, aiming to provide the freshest and tastiest egg possible. However, these dates don't indicate safety. As eggs age, moisture and carbon dioxide escape through the porous shell, increasing the air pocket size, making them less fresh. Cracks in the shell can allow bacteria to enter, leading to contamination. Chemical degradation causes old eggs to smell bad due to the breakdown of proteins and fats, creating sulfur compounds. Signs of spoiled eggs include an off-putting odor, slimy texture, or discoloration. While eating old eggs might not pose a significant risk of illness if they are free from pathogens, they can lead to unpleasant digestive reactions such as nausea, cramping, diarrhea, vomiting, and bloating. These symptoms typically appear within three days of consuming a spoiled egg. To minimize the risk, utilize proper storage and common sense. When cooking eggs, ensure they are thoroughly cooked to kill any potential bacteria or viruses. Avoid consuming raw cookie dough containing eggs or eggs cooked sunny-side up or over easy, as these may contain salmonella or bird flu. The float test can also help determine if an egg is spoiled. If it floats in water, it's likely unsafe to eat. In the end, the fresher the egg, the better. Remember to always cook eggs thoroughly to ensure safety and enjoyment
Eggs Sell-By Date Food Safety Quality Storage Cooking Spoilage Salmonella Bird Flu
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