When I first arrived in Manta, one of the first things I did was go grocery shopping to stock up my condo fridge. I was so excited to be able to fill my fridge with so many local fruits and veggies. After a quick cab ride, I was at their biggest and newest supermarket, Megamaxi.
It’s the equivalent of Ontario’s Super Loblaws, but even larger. I spent over 3 hours exploring every aisle. Everything is new and unusual for me, along with every single label being in Spanish, it took a long time to figure out what things were. None of the brands we have in North American are available here due to strict import laws. (I’ll get more into custom restrictions in another post!)
It was frustrating at first, as I’m used to being able to flip an item over and go from French to English. Here, everything is in Spanish. And that’s it. It’s super humbling being the minority and not understanding.
Now, back to my egg story …
In Latin America (like Europe), they don’t refrigerate eggs. The breakfast food can be found hanging out between the bread and biscuits in the grocery store aisle.
This didn’t surprise me, since as I’d read about this prior to coming to Ecuador so was prepared for it. But for others, who are from North America, This is usually shocking.
In North American, eggs are typically found in the refrigerated dairy aisle with the butter, cheeses, and milk.
So what’s the deal?
Why doesn’t anyone in Ecuador freak out over eggs sitting in room temperatures for days on end? (HINT: it’s not that they have super-human immune systems!)
A great little piece on eggs circulated on social media years ago, that still comes to mind. It explains why North America is one of the only countries in the world that refrigerates eggs.
Refrigeration sounds like a smart thing as it slows down the growth of unwanted bacteria that may infect an egg. More specifically, salmonella bacteria are responsible for 150,000 reported illnesses every year in the US.
Two questions pop up:
1. Why are there any cases of salmonella poisoning in eggs in the US?
2. Why don’t other countries refrigerate their eggs?
The answers may surprise you.
Let’s take a step back. Salmonella can infect eggs in one of two ways. Either the hen was infected with salmonella, or the egg came in contact with chicken feces that had the salmonella bacteria. The latter is by far the more prevalent in North America.
In order to minimize infection from feces, the US & Canada mandates eggs be washed. Not by consumers, but by the producers. An elaborate system has been set up to carefully wash and dry the eggs before they are packed and shipped off in refrigerated trucks to the supermarket. It’s quite cool, when you think about it. Billions of eggs need to be gently handled by machines in order not to break their delicate shells.
In Europe, eggs are not washed. Oscar Garrison, Director of Food Safety at the United Egg Producers, representing 95% of America’s egg producers, if eggs in the are US that much dirtier than those in Europe that they require washing?
Garrsion: Eggs are not dirtier in the U.S. than in Europe, but the U.S. abides by different rules and regulations on how we handle and store eggs. Government regulations require that United States Department of Agriculture (USDA) -graded eggs be carefully washed and sanitized before being packed and packaged for the store.
That still doesn’t explain why South American and Europeans don’t wash their eggs, and why they don’t require refrigeration. Europe is known for more consumer friendly regulations, and it sounds like clean, safe eggs would be an imperative. The answer may lie in the fact that European food agencies also abide by higher standards of animal husbandry. This means larger cages for hens, and in many countries, a substantial percentage of poultry raised in more roomy environs (think free range or similar). This means there is less chance a hen will lay an egg where she craps. So perhaps European eggs aren’t as dirty …
A marvel of nature you need to know about is the protective coat each egg receives as a parting gift from the mother hen. The cuticle is like a wax job that helps protect an egg from harmful bacteria. Unfortunately, studies have shown that washing an egg may harm the cuticle or reduce its efficacy. Garrsion does not concur:
It has been long believed that egg washing can deteriorate the cuticle, and in turn, reduce the shell’s ability to resist bacteria penetration. However, recent research suggests this is not the case. In the October 2011 publication of the Journal of Food Protection, researchers reject this perspective and report that the U.S. egg washing procedure does not affect the shell cuticle and supports evidence that washing can reduce the risk of bacteria entering the shell. In any case, the removal of the cuticle is not a concern in the United States due to the rapid turnover of eggs in the marketplace and a lack of long term storage.
In Europe, the approach is quite the opposite. European Union guidelines clearly state that washing the eggs “may favour trans-shell contamination with bacteria and moisture loss and thereby increase the risk to consumers.”
To summarize, South American and European eggs are not refrigerated, not washed, and end up sickening less people than here. The US is more effective at producing low cost eggs, cleans the poop off, and requires refrigeration. Yet in 2010, half a billion eggs were recalled after potentially being tainted with salmonella.
If you are reading this and thinking of storing your eggs in the pantry instead of the fridge, think again.
According to Garrsion: Maintaining a consistent, cool temperature is critical to safety. The Food and Drug Administration (FDA) requires eggs to be refrigerated within 36 hours of lay, and stored under refrigeration throughout the supply chain. Once eggs are refrigerated, it is important to keep them that way. A cold egg left out at room temperature can sweat, facilitating the growth of bacteria that could contaminate the egg. Refrigerated eggs should not be left out more than two hours. In some countries where refrigeration is not readily available, eggs are often consumed a couple of weeks after they are laid without major health consequences, but this is not a preferred practice, particularly in countries in which refrigeration is prevalent.
Of course, if you buy your eggs directly from a farmer, and they have not been refrigerated, you can store them at room temperature as well.