Maintaining egg freshness is crucial for both quality and safety. Fresh eggs exhibit a firm, rounded yolk and thick, cloudy egg white. As eggs age, the yolk flattens and the white thins, indicating a decline in quality. Spoilage, however, presents a more serious concern, as it can lead to foodborne illness. Understanding proper storage techniques and the typical duration of egg viability helps consumers maximize quality and minimize risks.
Proper egg handling practices contribute significantly to public health by reducing the incidence of foodborne illnesses associated with spoiled eggs. Historically, refrigeration has played a transformative role in extending the safe storage period of eggs. Before widespread refrigeration, preserving eggs through methods like pickling or water glassing was necessary. Today, refrigeration allows consumers to enjoy fresh eggs for several weeks, minimizing waste and maximizing value. This convenient and effective preservation method plays a crucial role in modern food safety and supply chains.