The institute explains that Salmonella and Enteritidis are among the most common types of bacteria that can cause headaches, abdominal pain, nausea, vomiting, and diarrhea in humans. Often, the laying hens themselves are healthy, but they can transmit pathogens to eggs, and germs can spread from one egg to another during packaging. To reduce risks, eggs should be stored in the refrigerator, preferably at a temperature between four and six degrees Celsius; at these temperatures, pathogens have difficulty multiplying on the shell. It is also important not to expose eggs to high temperatures after cooling, otherwise condensation may form, which can damage the shell and allow germs to penetrate inside. Eggs should also be cooked thoroughly; following the general rule: at least two minutes at a temperature of no less than 70 degrees Celsius to kill pathogens. Caution should also be exercised when using raw eggs, for example, in desserts like tiramisu; bacteria multiply more easily without heating. In general, eggs are safe to eat for 28 days from the date they were laid. If the yolk is flat and the white is runny, it is best not to eat the egg. Eggs should be stored in the refrigerator, preferably at a temperature between four and six degrees Celsius. To find out if an egg is still safe to use, there are three simple tests: Shaking: Shake the egg, and if you hear no sound, it is fresh. If the egg floats on the surface, it should not be eaten. Checking the white: Crack an egg; in a fresh egg, the white is denser and clearly divides into an outer and inner layer, with the outer layer being flat, the inner layer being rounded, and the yolk on top. If the egg makes a sloshing sound, it is old. The water test: Fill a bowl with water and place the egg in it. The higher the egg floats in the water, the older it is.
