Effects of Temperature and Storage Conditions on Eggs

The table egg is a perishable food item with a limited shelf life. The fertile hatching egg also deteriorates in quality with age. Prolonged storage of eggs leads to the escape of water and carbon dioxide through the pores of the shell increasing albumen pH causing the egg white to become less viscous. To retain quality and minimize the opportunity for pathogen growth, both table and hatching eggs are collected frequently and stored in a humidified cooler. Current regulation in the United States requires that the ambient temperature of processed table eggs be maintained at 7.2°C (45°F) or below. Chicken hatching eggs are stored at 18°C (65°F). Intervention strategies to counter the decline in hatch rate with extended storage include a cooler storage temperature with eggs positioned with the small end up, and flushing nitrogen into plastic bags containing eggs that are subsequently sealed.