{"id":3191,"date":"2023-05-02T02:20:44","date_gmt":"2023-05-02T07:20:44","guid":{"rendered":"https:\/\/minnesota.safefoodtraining.com\/2026\/?p=3191"},"modified":"2023-05-02T02:20:46","modified_gmt":"2023-05-02T07:20:46","slug":"why-mn-food-code-requires-raw-eggs-to-be-refrigerated","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/mn-food-code\/why-mn-food-code-requires-raw-eggs-to-be-refrigerated\/","title":{"rendered":"WHY MN FOOD CODE REQUIRES RAW EGGS TO BE REFRIGERATED?"},"content":{"rendered":"\n

In every restaurant and nearly every home in the United States, raw eggs are stored under refrigeration at 40 degrees Fahrenheit or lower. According to the MN food code and food safety training courses, refrigerating raw eggs prevents Salmonella. Salmonella is a food-borne gastrointestinal illness that affects a reported 42,000 Americans each year. This number is certainly higher due to many mild cases which go unreported. Businesses that sell or cook eggs for public consumption must refrigerate them in an effort to prevent outbreaks of this type of foodborne illness.<\/p>\n\n\n\n

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Image credit: enginakyurt<\/strong> via 123rf<\/figcaption><\/figure>\n\n\n\n

Why The United Kingdom Does Not Refrigerate Raw Eggs<\/strong><\/h2>\n\n\n\n

Many travelers to the United Kingdom, and many other parts of the world, often notice that people do not refrigerate raw eggs and store them at room temperature most often. This has puzzled many individuals who were taught that eggs should always be refrigerated. The answer to this question lies in a brief explanation of the differences in egg production and distribution between the United States and Great Britain.<\/p>\n\n\n\n

The different philosophy of egg storage between the two countries is due to the difference in production standards. In the United States, farmers wash and sanitize eggs post-harvest. Correspondingly, Great Britain’s regulations dictate that eggs must remain dry throughout production and distribution. Rinsing eggs destroys the thin natural protective layer, known as the cuticle, which can prevent contaminants from entering the egg.<\/p>\n\n\n\n

In the United Kingdom, a majority of egg producers vaccinate their egg-laying hens in an effort to prevent disease. Here in the United States, we use this process minimally.<\/p>\n\n\n\n

According to an article written for www.foodsafetynews.com, these practices have “reduced the incidence of Salmonella illnesses in Britain from 14,771 reported cases in 1997 to 581 cases in 2009.” The entire foodsafeteynews.com article can be found here<\/a>.<\/p>\n\n\n\n

MN Food Code Approach To Serving Raw Eggs<\/strong><\/h2>\n\n\n\n

In order to complete food manager certification in MN, knowledge of preventing food-borne illness is a must. Salmonella is a common food-borne illness that can potentially be deadly but is also easily preventable. There are a few MN food code statutes to keep in mind when dealing with raw eggs that can prevent the spread of this illness.<\/p>\n\n\n\n