Egg safety for commercial and farm fresh eggs
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EmailPurchasing, handling and storing eggs presents many questions, especially as more people look to raise their own backyard flocks.
Eggs are a popular food eaten alone or as a critical ingredient in many recipes. Eggs are considered to be very nutritious, as they contain many vitamins and minerals and have the highest standard for bioavailable protein (6.3 g/large egg).
However, if not properly handled and stored, eggs can cause a potentially serious foodborne illness, especially from salmonella. Salmonella is a pathogen that is prevalent in poultry and eggs, and was present in a food recall of eggs as recent as September 2024. Temperature control and washing hands and other food contact surfaces properly after handling eggs are critical steps in preventing bacterial growth of salmonella or other pathogens.
Commercial egg producers in Michigan (those that are retailed) must abide by United States Department of Agriculture (USDA) guidelines. They are required to be from a cage-free housing system, and must be cleaned and sanitized and then refrigerated to minimize the growth of pathogens. To store eggs safely, it is recommended to refrigerate eggs at 40 degrees Fahrenheit or less to minimize pathogen growth.
Considerations for purchasing commercial eggs
- Only buy eggs sold from a refrigerator or refrigerated case and store them promptly in a refrigerator.
- Check eggs for cleanliness and cracks before purchasing.
- Keep eggs in their original container.
- Because commercial eggs are refrigerated, they are considered safe to consume for three to five weeks after purchase.
- Store eggs in the original carton, so you can reference the use by date, and details that can help in a food recall. This also helps the egg from absorbing odors and flavors of other foods.
Many people sell eggs that are exempt from Michigan Department of Agriculture and Rural Development’s (MDARD) licensing guidelines. However, there are still expectations that farm fresh eggs are unbroken and free from any foreign materials. Cleaning eggs and packing eggs in clean, properly labeled containers is recommended.
Considerations for purchasing farm fresh eggs
- If the eggs have been cleaned and sanitized, then they do require refrigeration as the protective natural coating (the cuticle) has been removed; otherwise, according to MDARD, refrigeration is recommended but not required.
- Check eggs for cleanliness and cracks before purchasing.
- Once eggs have been refrigerated, they need to remain in refrigerated storage because they can sweat when brought to room temperature, which can allow pathogens transfer to the inside of the egg.
- If you choose to not wash your eggs, this is a personal decision and may be stored at room temperature.
Storing, preparing and serving tips for cooked eggs
- Use hard-cooked eggs (in the shell or peeled) within one week of cooking.
- Refrigerate leftover cooked egg dishes and use within three to four days.
- Cook eggs and egg containing dishes to 160 degrees; both yolk and whites will be firm.
- Use pasteurized or shell eggs that are treated to destroy salmonella for recipes with raw or undercooked eggs.
- Serve any dishes that contain cooked eggs immediately after cooking. Cooked eggs and egg dishes may be refrigerated for later service if reheated to 165 degrees before serving.
- Never leave cooked eggs or egg dishes out of the refrigerator for more than two hours.
Lastly, the Michigan Department of Agriculture and Rural Development explains the threat of highly pathogenic avian influenza (HPAI) as a concern with the poultry population. The U.S. government and educational institutions are working on efforts to mitigate our response to this ever-changing threat. The management and elimination of HPAI disease include practices that ensureno poultry products (meat or eggs) from HPAI positive flocks enter the food chain. As a reminder, it is essential that people follow proper food safety practices when handling and cooking all poultry and eggs products.
It is safe to eat properly handled and cooked poultry in the United States. The proper handling and cooking of poultry and eggs to an internal temperature of 165 degrees kills bacteria and viruses, including HPAI viruses. Note, this is a higher temperature recommendation than what is recommended by USDA (160 degrees).
Michigan State University Extension recommends these safe handling tips when buying, storing, preparing and serving eggs or egg dishes. The U.S. Food and Drug Administration (FDA) estimates that 79,000 cases of foodborne illness and 30 deaths each year are caused by eating eggs contaminated with salmonella. Certain people are at greater risk for severe illness and include children, older adults, pregnant women, and people with weakened immune systems.
For more information about food safety, visit MSU Extension's Safe Food & Water website.
