Why can eggs be receive at 45 F instead of an internal temperature 41 F?

You're right to be curious about this! Here's the breakdown of why eggs are generally safe to receive at 45°F, even though the recommended internal temperature for cooking is 160°F (71°C).

* Different Safety Measures: 45°F is the temperature at which eggs are considered safe for *storage* and *transport*, while 160°F is the temperature needed to *kill harmful bacteria* in the egg.

* Storage vs. Cooking:

* Storage: At 45°F, bacteria that could cause foodborne illness are not able to multiply quickly, so the eggs remain safe for a longer period.

* Cooking: The internal temperature of 160°F ensures that any potential bacteria present are destroyed, making the egg safe to eat.

* Salmonella: The main concern with eggs is Salmonella bacteria. While eggs can be contaminated with Salmonella, proper handling, refrigeration, and cooking are crucial to prevent illness.

Here's why receiving eggs at 45°F is safe:

* Cold Chain: Eggs are typically kept in a cold chain during transport and storage, meaning the temperature remains consistently below 45°F. This helps prevent bacterial growth.

* Shell Protection: The eggshell itself provides a barrier against bacteria. However, it's important to handle eggs carefully to avoid cracks.

* Cooking Practices: Most consumers cook eggs to an internal temperature of 160°F, ensuring any potential bacteria are killed.

Important Note: While 45°F is safe for storage and transport, it's always recommended to use eggs as soon as possible. The longer they are stored, even at a safe temperature, the greater the chance of bacteria growth.