Keeping eggs in the refrigerator is generally recommended. The primary reason is to maintain a consistent, cool temperature that inhibits bacterial growth, particularly Salmonella, which can pose a serious health risk. Salmonella thrives in warmer environments, so refrigeration significantly slows down its proliferation. While some countries, notably in Europe, don’t routinely refrigerate eggs due to different farming practices and sanitation standards, the US Department of Agriculture (USDA) advises that eggs be refrigerated to ensure food safety. Furthermore, refrigerating eggs extends their shelf life, keeping them fresher for a longer period compared to storing them at room temperature.
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