To reduce the risk of Salmonella contamination, commercial eggs in the United States are washed and refrigerated until sold. At the same time, in Europe, for example, they are not washed, so after purchase they can be stored at room temperature.
Most store-bought whole-shell eggs are not pasteurized, so they need to be cooked to 71.1 degrees Celsius. A good rule of thumb is to cook eggs until the yolks are firm.
Dishes containing eggs should also not be left out for more than two hours, or more than one hour if the ambient temperature is above 32.2 degrees Celsius.
Recently, H5N1, a highly pathogenic strain of avian influenza, has been circulating among wild birds and poultry, causing hundreds of outbreaks in the United States since January 2022. But humans are unlikely to get it, says Michael Persia, the John W. Hancock Professor of Animal Sciences at Virginia Tech. This is because commercial farms have strict biosecurity measures to keep poultry separate from wild birds. And H5N1 is so deadly to poultry that farmers are forced to quickly slaughter all their chickens before the virus infects any eggs.
Additionally, if eggs are cooked at the right temperature, they will definitely not contain harmful pathogens. And 71.1 degrees Celsius.
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Source: Ferra
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