Access
Login/Register
Supplier Login
HOW long can eggs stay fresh? A study released by the European Food Safety Authority (EFSA) shows the relationship between storage times and the increase in the risk of Salmonella infection.
According to EFSA experts, if the eggs are consumed 21 to 28 days from the sell-by date, the risk of infection goes up by 40% for uncooked eggs and 50% for slightly cooked eggs. The risk is three times higher when the eggs are consumed 42 days after the sell-by date and 70 days after the best-before date. Experts said that the results are similar with eggs used by caterers who get their eggs from wholesalers. To reach these figures, they applied a quantitative model that allowed comparing the current situation regarding the storage of eggs in the EU with different possible scenarios, using different sell-by dates and best-before dates.
Keeping eggs in the refrigerator will lower the risks of infection due to extended storage. But extending for more than three weeks from sell-by date and best-before date, may still increase the risk of salmonella contamination.
The study commissioned by the European Union, may help in future developments of date marking for eggs. The sell-by date is the last date that shops can display eggs for sale, and the best-before date is a guide for consumers as to how long the food remains of acceptable quality. According to EFSA, consumer confusion as to date labelling does lead to food wastage. To learn more, access Public health risks of table eggs due to deterioration and development of pathogens. Womens Running Shoes