The United States Department of Agriculture requires egg producers to clean and sanitize eggs. All of the eggs that you buy in a grocery store are washed—literally washed with soap and water—and the egg washing process removes the dirt and fecal matter that might carry salmonella.
Egg washing is not required in Australia, but sale of dirty eggs is prohibited by Food Standards Australia New Zealand (FSANZ). Storing washed eggs below 7°C can help reduce the ability of Salmonella to grow.
In Australia, the vast majority of eggs are washed prior to packing to remove dirt and faecal material to reduce the microbial contamination of the egg shell.
Eggs have small pores which harmful bacteria can enter. Even shells that appear clean can carry germs. Even so, eggs do not need to be washed.
While it is true that eggs are cleaned before being packaged and sent to your grocery store, they are not bleached. In fact, most eggs start out white, but different breeds are genetically coded to release different colored pigments as the egg passes through the hen's oviduct.
Eggs are sometimes washed to remove extraneous material, which may include faeces, from the egg surface. In the commercial setting, this usually involves passing the egg through a series of sprays containing detergents and/or sanitising agents, followed by rinsing, drying and oiling.
Woolworths Fresh Poultry is 100% Australian. Poultry and eggs are an important component of many of our customers' daily diets and the welfare of these birds need to be met at all times. 100% of the fresh poultry and eggs used in our Australian products are produced from farms regionally across Australia.
Refrigeration extends the shelf-life of eggs, so if they are not kept cool, consumers must use them faster. We aren't the only country who washes our eggs. Japan, Australia, and some Scandinavian countries also wash their eggs.
The Europeans, on the other hand, don't wash their eggs in order to rely on this natural “cuticle” to protect from contamination entering the egg. Many European countries, like the UK, vaccinate their hens to prevent the transmission of salmonella when the hens lay eggs.
The statement continues to say that refrigerating whole eggs is not required because: The Salmonella bacteria which can contaminate an egg while it's inside the bird isn't present in Australian eggs.
Here's What Fresh Eggs Daily Tells Us:
By law, an egg can be sold for up to 30 days after the date it was put in the carton. And farmers have up to 30 days to go from when the egg is laid to the carton. That means those supermarket eggs can be two months old by the time you buy them.
Where can I buy "genuine" free-range eggs? The vast majority of 'free-range' eggs for sale at Coles and Woolworths come from producers who have a stocking density of 10,000 birds per hectare, the legal maximum that allows eggs to still be labelled free range.
Pasture-Raised Eggs / Pastured Eggs): Pasture-raised eggs (sometimes referred to as pastured eggs) are the healthiest eggs to buy, no question. Pasture-raised means that the hens are free to roam and graze freely in a large open pasture.
Ideally the best egg is organic, pastured (or free-range), USDA A or AA, stamped with the Certified Humane or Animal Welfare Approved seal. If you have to pay a dollar or two more than usual, you'll know you spent money on the things that matter.
Mostly, it's about washing. In the U.S., egg producers with 3,000 or more laying hens must wash their eggs. Methods include using soap, enzymes or chlorine. The idea is to control salmonella, a potentially fatal bacteria that can cling to eggs.
Warm to hot water causes the egg contents to expand which helps prevent bacteria from being pulled in through the pores. Colder temperatures will cause egg contents to contract and pull in any bacteria on the shell surface.
Unwashed eggs have a protective layer called a cuticle (also referred to as the bloom) and can be stored on the counter. This protective coating works by sealing the shell's pores and preventing air from penetrating it, helping to keep bacteria out. Washing eggs removes the cuticle.
The color of the shell does not affect the nutrient content. There is no nutritional difference between a white and a brown egg. The breed of the hen determines the color of her eggs.
Overall Food Safety
Scientists agree that the living conditions of caged hens greatly increases their risk of contracting salmonella, making backyard eggs much safer to eat than their store bought counterparts.
Brown eggs are more expensive than white eggs because it costs more money to feed the chickens that produce the brown eggs. These hen breeds require more energy to lay their eggs and in turn, they will eat more and require larger amounts of food.
The whole eggs we use in our breakfast McMuffins are cage-free and 100% Aussie, from suppliers like Pace Farm and Sunny Queen Farms.
Aldi sells cage free organic eggs under their store brand: these eggs are likely sourced from industrial organic operations. Because Simply Nature is a private label, or store brand, grocers or distributors will buy their eggs wholesale and re-label them under their own brand name.
All Aldi countries share a commitment to responsible sourcing. Aldi UK supports the RSPCA Freedom Food initiative, which guarantees that our free range eggs have been independently and rigorously audited to meet the RSPCA's strict animal welfare standards.
Store whole eggs in a cool dry place, ideally in the fridge, until you use them. Storing eggs at a constant cool temperature will help to keep them safe. Do not use eggs after their 'best before' date. Make sure you rotate stock and use the oldest eggs first.
If that's the case, then why are eggs not stored in fridges at the supermarket? Well, there's a simple explanation for that. It's apparently because store temperatures are kept below 20ºC, so refrigeration is unnecessary. 'This also prevents significant temperature fluctuations.