Hur länge kan ägget frysas innan det blir osäkert att äta?

USDA , i allmänhet på den mycket säkra men lite paranoida änden av spektret, säger:

After eggs are refrigerated, they need to stay that way. A cold egg left out at room temperature can sweat, facilitating the movement of bacteria into the egg and increasing the growth of bacteria. Refrigerated eggs should not be left out more than 2 hours.

(De säger också några väldigt ledsna saker om påskäggjakt.)

Så om du är strikt, skulle tre dagar vara alltför långa. I själva verket skulle du förmodligen vara okej. Chanserna att få salmonella är definitivt högre, men är förmodligen fortfarande små (även om jag inte kan säga exakt hur liten, förstås). Personligen, med tanke på priset på ett dussin ägg, skulle jag säkert spela det säkert.

Ett annat svar nämner att i Storbritannien sparas ägg vid rumstemperatur. Det är sant på en hel del ställen, men jag antar att de har undvikit den stora temperatursvängningsfrågan som nämnts av FDA, så om din väns ägg kyldes i affären är situationen inte riktigt densamma som i Storbritannien .

I Italien säljs ägg vanligtvis i icke-kylda gångar, och de håller vanligtvis inte mindre än ett par veckor. Det finns i detta avseende en EU-förordning som mer eller mindre säger vad amerikanska FDA säger. Det föreslår dock att man inte kyler ägg före försäljning, så det hjälper till med bakterier och sådant.

Jag vet inte om ägg i USA säljs i kylskåp eller ej, men om de inte är det, och din vän inte sätter dem i kylskåpet finns det en bra chans att de skulle kunna användas utan problem .

Kom dock ihåg att salmonellabakterien i grunden neutraliseras av höga temperaturer, så om hon planerar att baka kakor borde det inte vara något problem. Enligt USDA FSIS bör en temperatur på 160F räcka för att neutralisera bakterien.

En del vetenskapliga referenser (djärv min):

Antal salmonella enteritidier i innehållet i naturligt förorenade hönsägg.

Over 5700 hens eggs from 15 flocks naturally infected with Salmonella enteritidis were examined individually for the presence of the organism in either egg contents or on shells. Thirty-two eggs (0.6%) were positive in the contents. In the majority, levels of contamination were low. Three eggs, however, were found to contain many thousands of cells. In eggs where it was possible to identify the site of contamination, the albumen was more frequently positive than the yolk. Storage at room temperature had no significant effect on the prevalence of salmonella-positive eggs but those held for more than 21 days were more likely (P less than 0.01) to be heavily contaminated. In batches of eggs where both shells and contents were examined, 1.1% were positive on the former site and 0.9% in the latter.

Föroreningar av äggskal och innehåll med Salmonella enteritidis: en granskning.

Salmonella enteritidis can contaminate the contents of clean, intact shell eggs as a result of infections of the reproductive tissue of laying hens. The principal site of infection would appear to be the upper oviduct. In egg contents the most important sites of contamination are either the outside of the vitelline membrane or the albumen surrounding it. In fresh eggs, only few salmonellas are present and as albumen is an iron-restricted environment, growth will only occur once storage-related changes to vitelline membrane permeability, which allow salmonellas to invade yolk contents, have taken place. When this happens high populations are achieved in both yolk contents and albumen. Some eggs from naturally infected hens have been found to contain large numbers of S. enteritidis. The rate of change in membrane permeability is temperature-dependent. In eggs stored at 20 degrees C, yolk invasion is uncommon until eggs have been stored for 3 weeks. In stimulated kitchen conditions where temperatures reached 30 degrees C, salmonellas could grow rapidly after a few days.

Från Mot bättre kontroll av Salmonella-förorening genom att utnyttja äggets självförsvar: en granskning.

Storage Storage conditions present issues in contamination with focus on duration, temperature, and environmental hygiene. Different countries have different regulations. Storage limits for table eggs in the United Kingdom were 3 wk at 8 °C (Kinderlerer 1994), while in Israel 3 mo for refrigerated eggs and 16 d at room temperature (Lublin and Sela 2008). In many countries, eggs are required to be stored at low temperatures to restrict microbial growth. In Germany, legislation required that egg cooling be applied at 5 to 8 °C for 18 d maximum post lay (EFSA 2009). And in the United States, either shell eggs packed for consumers or eggs that receive a treatment from egg producers were required to be kept at 45 °F (7.2 °C) no later than 36 h after the eggs are laid during storage and transportation (FDA 2010). In this scenario, it is more advisable to apply low-temperature storage in order to minimize the possibility that eggs infected with S. Enteritidis are transmitted to humans. This recommendation is supported by the study of Gast and Holt (2000), which showed that low temperatures were more effective for controlling S. Enteritidis multiplication in the yolk when high concentration of S. Enteritidis was artificially introduced into egg contents. (Gast and Holt 2000). On the other hand, low temperature can slow down the process of penetration (Chousalkar and others2010). However, Kang and others (2006) suggested that it is preferable to store eggs at 37 °C for a certain period of time first, instead of 4 °C directly, to allow the endogenous bactericidal activity of egg albumen to kill the contaminating S. Enteritidis. This reasoning is valid especially when most eggs are infected through trans-shell contamination. While in the case of vertical transmission, this application awaits more research. Further studies show that, although low preservation temperature for table eggs will limit the multiplication of Salmonella, it does not reduce the existing Salmonella concentration. It may indeed prolong the survival of Salmonella because Salmonella may be increased by low storage temperature (Baker and Balch 1962; Radkowski 2002; Messens and others 2006) and reduced with higher temperature (Rizk and others 1996).

På en sidotal klarar de också punkten att tvätta ägg

The use of egg washing is a continuous debate despite its broad commercial application. Current concerns focus on whether egg washing increases the internal microbial load. Within the European Union, egg washing is prohibited except in Sweden and parts of the Netherlands. The reason offered is that egg-washing procedures may damage the quality of the cuticle enhancing the opportunity for bacterial invasion (Peebles and Brake 1986; Bialka and others 2004; EFSA 2005). Factors related to cuticle damage caused by egg washing include presence of water on the eggshell, presence of iron in the wash water, physical brushing damage, and high pressure (Commission of European Communities, 2003). These are the reasons that class A eggs for human consumption are not eligible for the practice of egg washing by European Union legislation and eggs will be downgraded if any forms of disinfection are used. However, this reasoning is at odds with research that showed the washing procedure did not appear to affect the incidence of open pores and the overall cuticle quality. Meanwhile, it was also indicated that brown eggs in general were of better quality in terms of their cuticle scores than the white eggs when 4 standards, such as mechanical damage, debris, open pores, and cuticle coverage, were considered (Messens 2009). And the use of egg washing is yet authorized in Canada, America, Japan, Australia, Russia, and Mexico for the reason that egg washing can reduce the total microbial load on the surface of sanitized eggs by approximately 2 to above 5 log units (Hutchison and others 2004; Rodríguez Romo 2004).
Given the controversy on the advantages and disadvantages of egg washing, other procedures are being evaluated.