How to Store and Handle Eggs Safely to Avoid Salmonella Risks
Eggs are a common food, but proper handling and storage are key to avoiding health risks. Salmonella and listeria remain the main concerns when eggs are not prepared or stored correctly. Experts recommend following simple guidelines to ensure safety and freshness at home.
When buying eggs, always check the shell for cracks or dirt. Colour does not indicate quality—it simply depends on the hen's breed. Labels also matter: 'D' (dietary) eggs must be eaten within a week, while 'C' (table eggs) last longer under the right conditions.
Eggs are graded by weight, from Grade 3 (35g) to premium (75g). Storage is straightforward—keep them at or below +20°C (+68°F) for up to 25 days. Before cooking, wash the shells, then clean hands and utensils with soap to prevent contamination. A quick freshness test involves placing an egg in water: if it floats, it has spoiled. Nutrition-wise, a single chicken egg provides about 6.5g of protein, 5.2g of fat, and essential micronutrients. Duck and goose eggs, richer in calories, are mostly used in baking. Healthy adults should limit intake to 1–2 eggs, 3–4 times a week, with breaks in between. To reduce infection risks, avoid raw or soft-boiled eggs. Hard-boiled or fried preparations are safer choices.
No major public campaigns on egg safety have been recorded in Russia between 2021 and 2026. Following basic hygiene and storage rules helps minimise risks linked to salmonella and listeria. Proper selection and preparation ensure eggs remain a safe and nutritious part of the diet.
