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Comment by somenameforme | Hacker News Reader

Another really interesting one is about eggs. If you buy eggs from a supermarket in the US they will usually need to be refrigerated. But if you go buy eggs straight from a farm (or in many places outside the US) they'll be fine outside for weeks. When eggs are first laid they have a protective outer coating on them, called either the bloom or cuticle.

The external cleaning process mandated by the FDA results in the destruction of the bloom, which leaves the eggs vulnerable to all sorts of nasty stuff. Moving abroad one of the weirdest things was seeing eggs, on occasion a bit 'dirty', stacked at room temperature for days to weeks. Turns out it's perfectly safe!

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Eggs are a major driver of salmonella incidence globally. Washing the eggs greatly reduces the incidence rate relative to not washing eggs. This can be seen clearly in the statistics when countries start washing eggs.

Statistically speaking, unwashed eggs are not "perfectly safe". It is the reason countries started washing eggs.

Which stats? Only 4 countries/regions wash/refrigerate their eggs (US, Canada, Japan, Scandinavia) and the reason the USDA gives for requiring such is freshness. [1]

[1] - https://tellus.ars.usda.gov/stories/articles/how-we-store-ou...

Don't expect a reply. He makes claims but rarely if ever backs them up.

The US washed its eggs to reduce rates of salmonella, it is literally in the article you linked to. That it was effective can be seen by incidence rates. The difference in salmonella rates between e.g. the US and many European countries is almost perfectly accounted for by the difference in handling eggs. With a little googling you can find plenty of papers on the subject.

The OECD and other sources rate the US, Canada, and Scandinavia has having the highest food quality and safety in the world. It goes beyond salmonella, they apply the same zealous cleanliness requirements to many other food products. This isn’t controversial, it is on the OECD website among many others.

Famously, many EU food products could not be imported into the US unless they were processed in Scandinavian food processing facilities, because other European countries had facilities that did not meet US standards. It was good business for countries like Denmark for a long time.

You failed to provide a single reference, continue making grand unsupported claims, and also are making imaginary claims about the article referenced above.

Eggs stay fresher longer in the fridge. It's as simple as that. Whether you refrigerate them depends often on how long they are going to be hanging around.

yeah but they last way longer than necessary outside of the fridge anyway.

They'll last at least a month, some have even found eggs last in excess of 100 days, there have been rumours of a year but I've never seen it.

The problem with refridgerated eggs is that they don't tend to be as loose, this is fine for poached eggs but less fun for mayo or baking.

It's one of the few foods that comes in its own super convenient packaging. Why wouldn't you take advantage of that?

Because it could be covered in salmonella and other things. Even just washing them might not be enough if you’re not careful to not cross contaminate. Washing them and keeping them cold works great.

As others have pointed out, just washing them is exactly the wrong thing to do. But if you don't wash them, you don't need to keep them cold. Not washing them works great too.

But they could be covered in poison. So we clean the poison off which has the side effect of requiring they be put in the fridge. They stay fresh longer too. I don't know why much of Europe is OK with having poisonous eggs. There are hundreds of Salmonella outbreaks in Europe because of eggs every year.

We just don't eat the egg shell. Poison on the outside doesn't matter much as long as it doesn't get in.

There are hundreds of salmonella outbreaks in Europe every year, but also in the US. Salmonella is mostly fought in the animals rather than in the eggs. But both the European and American way of handling eggs works.

It’s funny to me that elsewhere in this thread people are complaining about how Americans are less stringent with food safety, and yet here you are getting lambasted for defending an American food safety practice that objectively has a slight increase in safety, but at an arguably high cost.

there's pretty good information here https://www.npr.org/sections/thesalt/2014/09/11/336330502/wh...

from that page: shelf life of a room temp egg is 21 days; for a refrigerated one it's 50 days. Eggs are washed to control salmonella (eggs are also somewhat dirty when laid, having likely touched poop). US started washing eggs in 1970. Japan started in the 1990's after a salmonella outbreak. Scandinavia also washes. Countries that don't wash-and-refrigerate can require vaccinating chickens against salmonella. It is also commonly recommended to wash unwashed eggs before cracking them.

The major component missing here is why the US washes eggs, which is that they don't vaccinate against salmonella. The places you're observing that store eggs outside a fridge probably all have some kind of poultry vaccination program, for example, the red lion on UK eggs: https://www.egginfo.co.uk/british-lion-eggs

Here's the answer from the USDA themselves: https://tellus.ars.usda.gov/stories/articles/how-we-store-ou...

The USDA claims the only countries that wash/refrigerate their eggs are the US, Canada, Japan, and Scandiland. The whole argument against washing the eggs is to protect against bacteria, salmonella among them. The thing they focus on primarily for the reason we still wash/refrigerate them is freshness. They carried out a study and found washed/refrigerated eggs were fresher after 15 weeks than those stored using other methods.

I think the lack of refrigeration is mostly a convenience for supermarkets and transport, at least in the UK. I don't think I've ever encountered a household that didn't refrigerate their eggs after purchase, but they're almost always on regular shelves at sale.

Why does the FDA mandate a process that destroys the bloom?

It has the potential to be contaminated with salmonella, and they felt mitigating that risk added enough value to counterbalance the loss of the bloom.

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