1 00:00:00,960 --> 00:00:04,720 Speaker 1: Hey, welcome to sign Stuff, a production of iHeartRadio, I'm 2 00:00:04,720 --> 00:00:08,200 Speaker 1: Hoar hit Cham and today we're cracking open a question 3 00:00:08,640 --> 00:00:12,600 Speaker 1: that humans have been asking for over a century. Do 4 00:00:12,720 --> 00:00:17,280 Speaker 1: eggs need to be refrigerated? We're gonna unscramble this mystery 5 00:00:17,600 --> 00:00:21,079 Speaker 1: by taking a deep dive into the signs of eggs, 6 00:00:21,640 --> 00:00:24,760 Speaker 1: answering questions like what does it mean for an egg 7 00:00:24,880 --> 00:00:28,640 Speaker 1: to be Grade A or B? How does salmonella get 8 00:00:28,680 --> 00:00:32,960 Speaker 1: inside an egg? And is it okay to eat raw eggs? 9 00:00:33,560 --> 00:00:37,320 Speaker 1: As we'll learn, the answer kind of depends on where 10 00:00:37,400 --> 00:00:41,400 Speaker 1: you live, So get ready to whisk up some knowledge 11 00:00:41,560 --> 00:00:45,479 Speaker 1: and become an expert as we tackle the question do 12 00:00:45,600 --> 00:00:47,919 Speaker 1: eggs need to be refrigerated? 13 00:00:49,000 --> 00:00:56,040 Speaker 2: Enjoy? Hey? Everyone? 14 00:00:56,200 --> 00:00:59,480 Speaker 1: Okay, if you're someone who eats eggs every day or 15 00:00:59,520 --> 00:01:04,040 Speaker 1: only occasionally, you're not alone. According to the US Department 16 00:01:04,080 --> 00:01:07,840 Speaker 1: of Agriculture, the average American eats about two hundred and 17 00:01:08,000 --> 00:01:12,040 Speaker 1: ninety eggs a year. The average European eats two hundred 18 00:01:12,040 --> 00:01:15,800 Speaker 1: and seventeen eggs per year, although it varies by country. 19 00:01:16,520 --> 00:01:19,760 Speaker 1: For example, in Greece, the average person eats one hundred 20 00:01:19,800 --> 00:01:23,039 Speaker 1: and forty one eggs a year, but in Denmark they 21 00:01:23,080 --> 00:01:27,319 Speaker 1: eat three hundred in Asia. The average person in Hong 22 00:01:27,400 --> 00:01:31,360 Speaker 1: Kong is estimated to eat four hundred and fifty eggs 23 00:01:31,480 --> 00:01:36,039 Speaker 1: per year. Scientists estimate that by twenty thirty, about ninety 24 00:01:36,080 --> 00:01:40,320 Speaker 1: three million tons of eggs, that's about two trillion eggs 25 00:01:40,760 --> 00:01:42,840 Speaker 1: will be produced and sold. 26 00:01:42,840 --> 00:01:44,240 Speaker 2: Worldwide per year. 27 00:01:44,880 --> 00:01:47,840 Speaker 1: Purely, eggs are a big part of our diet, and 28 00:01:48,080 --> 00:01:51,360 Speaker 1: for good reason. Eggs are full of nutrients and they're 29 00:01:51,440 --> 00:01:56,200 Speaker 1: relatively cheap. According to historians, humans have been farming eggs 30 00:01:56,240 --> 00:01:59,360 Speaker 1: for thousands of years. The first chicken is said to 31 00:01:59,360 --> 00:02:03,800 Speaker 1: have been domesticated around ten thousand years ago, and throughout 32 00:02:03,840 --> 00:02:08,440 Speaker 1: all that time we didn't refrigerate the eggs. Refrigerators were 33 00:02:08,440 --> 00:02:11,880 Speaker 1: invented in the eighteen hundreds, with the first home fridge 34 00:02:11,919 --> 00:02:15,720 Speaker 1: being sold in the early nineteen hundreds. And yet, at 35 00:02:15,760 --> 00:02:18,880 Speaker 1: least in the US, eggs are found in the refrigerated 36 00:02:18,919 --> 00:02:22,280 Speaker 1: section of the supermarket, and the fridge is where most 37 00:02:22,280 --> 00:02:22,959 Speaker 1: of us keep. 38 00:02:22,840 --> 00:02:24,359 Speaker 2: Them when we bring them home. 39 00:02:25,040 --> 00:02:28,320 Speaker 1: But if you talk to anyone with backguard chickens, or 40 00:02:28,360 --> 00:02:31,040 Speaker 1: if you travel abroad a lot, you might have noticed 41 00:02:31,040 --> 00:02:35,200 Speaker 1: some people just leave their eggs out, which also makes sense. 42 00:02:35,840 --> 00:02:39,800 Speaker 1: Keeping eggs cool makes moving and storing eggs more complicated 43 00:02:40,320 --> 00:02:44,160 Speaker 1: and expensive and they take up space in your fridge. 44 00:02:44,320 --> 00:02:48,359 Speaker 1: So do we have to refrigerate eggs? To help answer 45 00:02:48,360 --> 00:02:52,800 Speaker 1: this question, it reached out to a bonafide expert, Professor 46 00:02:52,880 --> 00:02:58,320 Speaker 1: Kapil Cho Saltcar. Here's what he does. Well, thank you 47 00:02:58,320 --> 00:03:01,680 Speaker 1: doctor Cho sal Car for today no problems a pleasure. 48 00:03:01,919 --> 00:03:03,320 Speaker 1: Can you please tell us who you are and what 49 00:03:03,400 --> 00:03:03,800 Speaker 1: you do. 50 00:03:03,960 --> 00:03:06,840 Speaker 3: I teach at the University of athlet in Australia and 51 00:03:06,880 --> 00:03:10,400 Speaker 3: I also practice of thetan Areas a Poultrybaateinaria. Microsearch group 52 00:03:10,520 --> 00:03:13,240 Speaker 3: has been researching on eggs and Salmanala for the last 53 00:03:13,280 --> 00:03:13,960 Speaker 3: several years. 54 00:03:14,240 --> 00:03:16,679 Speaker 1: So he tell us what are the current laws or 55 00:03:16,720 --> 00:03:20,639 Speaker 1: guidelines or customs about storing eggs in different regions of 56 00:03:20,680 --> 00:03:21,200 Speaker 1: the world. 57 00:03:21,400 --> 00:03:25,120 Speaker 3: Interestingly, the rules and the regulations around egg storage or 58 00:03:25,120 --> 00:03:29,160 Speaker 3: refrigerations they do vary from country to country. The US, 59 00:03:29,400 --> 00:03:33,000 Speaker 3: for example, stipulates the eggs they must be stored or 60 00:03:33,080 --> 00:03:36,200 Speaker 3: held in transported at the temperature no greater than seven 61 00:03:36,240 --> 00:03:38,640 Speaker 3: point two degrees that is not more than forty five 62 00:03:38,640 --> 00:03:42,800 Speaker 3: degrees fahrenheit. In the UK, eggs must be held at 63 00:03:42,840 --> 00:03:46,320 Speaker 3: the constant temperature that can range between five to twenty 64 00:03:46,360 --> 00:03:49,600 Speaker 3: degrees celsius. There's a difference there. If you look at 65 00:03:49,600 --> 00:03:53,960 Speaker 3: the European Union, for example, they dictate that eggs must 66 00:03:54,040 --> 00:03:57,520 Speaker 3: not be refrigerated. So there's a variation from country to country. 67 00:03:58,560 --> 00:04:02,680 Speaker 3: In Australia, very interesting. Every state has got a different 68 00:04:03,040 --> 00:04:09,320 Speaker 3: recommendation around the transport. Many grocery shops they're still store 69 00:04:09,320 --> 00:04:10,840 Speaker 3: eggs at room temperature. 70 00:04:10,960 --> 00:04:13,120 Speaker 1: Do you know how what it is in other parts 71 00:04:13,120 --> 00:04:15,200 Speaker 1: of the world like Asia, or. 72 00:04:15,440 --> 00:04:18,960 Speaker 3: When I visit a number of farms in India, for example, 73 00:04:19,120 --> 00:04:23,320 Speaker 3: those eggs are not stored at a refrigeration temperature on 74 00:04:23,360 --> 00:04:27,640 Speaker 3: the farm or during transport. In a big supermarkets in 75 00:04:27,640 --> 00:04:32,039 Speaker 3: India they are stored sometimes in the refrigerator, but not 76 00:04:32,120 --> 00:04:33,880 Speaker 3: always so. 77 00:04:34,200 --> 00:04:39,080 Speaker 1: Laws and regulations around refrigerating eggs are different depending on 78 00:04:39,120 --> 00:04:43,159 Speaker 1: the country. For example, in Latin America, there are also 79 00:04:43,279 --> 00:04:48,919 Speaker 1: no regulations about egg storage. In Brazil, which produces about 80 00:04:49,040 --> 00:04:53,479 Speaker 1: ninety three billion eggs a year, it's only suggested that 81 00:04:53,560 --> 00:04:56,760 Speaker 1: you put your eggs in the fridge after you buy them. Now, 82 00:04:56,800 --> 00:04:59,039 Speaker 1: when I heard this, I thought it was odd that 83 00:04:59,240 --> 00:05:04,560 Speaker 1: different parts of the world have different requirements by refrigerating eggs. 84 00:05:05,160 --> 00:05:05,680 Speaker 2: Why is that? 85 00:05:06,480 --> 00:05:10,320 Speaker 1: Is it optional? Does it depend on the egg or 86 00:05:10,360 --> 00:05:13,920 Speaker 1: the culture of each region. Well, it turns out a 87 00:05:13,960 --> 00:05:17,400 Speaker 1: big reason is a word that should be familiar to 88 00:05:17,520 --> 00:05:21,840 Speaker 1: anyone who does any regular cooking with chicken products, and 89 00:05:21,880 --> 00:05:28,120 Speaker 1: the word is salmonilla. But the main concern seems to 90 00:05:28,160 --> 00:05:29,400 Speaker 1: be about bacteria. 91 00:05:29,520 --> 00:05:30,000 Speaker 2: Is that right? 92 00:05:30,320 --> 00:05:33,400 Speaker 3: For eggs? Yes, so a name of vectory is called salmonella. 93 00:05:33,520 --> 00:05:35,719 Speaker 3: Some of you may have heard about it in the audience, 94 00:05:36,320 --> 00:05:39,320 Speaker 3: but that's a predominant concern across the world in terms 95 00:05:39,360 --> 00:05:40,120 Speaker 3: of food safety. 96 00:05:40,279 --> 00:05:42,080 Speaker 1: Can you tell us what salmonilla is? 97 00:05:42,400 --> 00:05:45,680 Speaker 3: It's a bacteria. People may have heard its name in 98 00:05:45,720 --> 00:05:49,440 Speaker 3: two contexts. So when it's salmonala typhee, which is called 99 00:05:49,440 --> 00:05:53,560 Speaker 3: a typhotole salmonella, it results because of the the hicle 100 00:05:53,760 --> 00:05:57,120 Speaker 3: or contamination typically what we call human to human transmission 101 00:05:57,520 --> 00:06:01,040 Speaker 3: when it comes to eggs and chicken may to some degree. 102 00:06:01,160 --> 00:06:04,359 Speaker 3: We are talking about the salmonella which falls into a 103 00:06:04,400 --> 00:06:07,680 Speaker 3: category of non typhoid or salmonella, so it does not 104 00:06:08,080 --> 00:06:12,600 Speaker 3: cause typhoid, it causes food poisoning. So there are two 105 00:06:12,680 --> 00:06:16,320 Speaker 3: main ones. But there are many, many types of salmonella, 106 00:06:16,360 --> 00:06:19,000 Speaker 3: more than two thousand, five hundred different types what in 107 00:06:19,040 --> 00:06:20,920 Speaker 3: the world, So there are many of them. 108 00:06:21,320 --> 00:06:22,880 Speaker 1: Wow, there, but not all. 109 00:06:22,720 --> 00:06:25,440 Speaker 3: Of them are as nasty as some of them, like 110 00:06:25,520 --> 00:06:28,400 Speaker 3: Typhanirum and introduce, and there are some others as well. 111 00:06:28,800 --> 00:06:31,880 Speaker 1: These are all bacterias. They're all called salmonilla, but they're 112 00:06:31,920 --> 00:06:34,160 Speaker 1: just different kinds of species of bacteria. 113 00:06:34,240 --> 00:06:37,840 Speaker 3: There are different kinds of species of bacteria within salmonilla. 114 00:06:38,120 --> 00:06:38,480 Speaker 2: Okay. 115 00:06:38,560 --> 00:06:40,840 Speaker 1: The first thing to know about salmonilla is that there 116 00:06:40,839 --> 00:06:44,640 Speaker 1: are many different kinds of salmonilla. As like your chul 117 00:06:44,680 --> 00:06:49,440 Speaker 1: Salker says, there are over twenty five hundred different serophars 118 00:06:49,520 --> 00:06:54,160 Speaker 1: or strains of salmonilla. Some cause typhoid fever and are 119 00:06:54,160 --> 00:06:59,840 Speaker 1: transmitted from humans to humans by poop, and some cause 120 00:07:00,000 --> 00:07:04,360 Speaker 1: food poisoning and are transmitted from animals to humans by 121 00:07:04,360 --> 00:07:10,200 Speaker 1: eating contaminated foods. So a salmonilla, these are bacteria that 122 00:07:10,400 --> 00:07:13,120 Speaker 1: are already in the chicken, so they just live in 123 00:07:13,160 --> 00:07:16,040 Speaker 1: the gastrointestinal tract they do. 124 00:07:16,400 --> 00:07:21,440 Speaker 3: Birds themselves do not show any clinical signs or symptoms. 125 00:07:21,480 --> 00:07:24,640 Speaker 3: They don't get sick because of salmonilla. So as a veterinarian, 126 00:07:24,760 --> 00:07:27,560 Speaker 3: there is no way to find out whether chickens are 127 00:07:27,600 --> 00:07:32,280 Speaker 3: carrying salmonilla or not until we really test those samples, 128 00:07:32,680 --> 00:07:36,160 Speaker 3: and it's expensive testing is not cheap. It's expensive to. 129 00:07:36,120 --> 00:07:38,640 Speaker 1: Test the chicken to see if they have salmonilla. 130 00:07:38,760 --> 00:07:39,320 Speaker 3: If they have. 131 00:07:39,280 --> 00:07:43,360 Speaker 1: Salmonilla, Okay, here's the thing about salmonilla. It's kind of 132 00:07:43,360 --> 00:07:46,920 Speaker 1: impossible to tell if a chicken has it or not. 133 00:07:47,560 --> 00:07:51,080 Speaker 1: The bacteria can live happily inside the chicken's guts and 134 00:07:51,200 --> 00:07:54,520 Speaker 1: you might never know. First of all, it doesn't affect 135 00:07:54,600 --> 00:07:58,400 Speaker 1: the chickens. They don't get sick from it. And second, 136 00:07:58,560 --> 00:08:00,960 Speaker 1: it doesn't really come out of their food unless the 137 00:08:01,040 --> 00:08:03,680 Speaker 1: chicken is stressed. 138 00:08:06,360 --> 00:08:10,239 Speaker 3: So they have to test their poop. And birds often 139 00:08:10,400 --> 00:08:14,200 Speaker 3: don't shed that in their faces. It can become a 140 00:08:14,320 --> 00:08:18,760 Speaker 3: normal part of their gastro in personal microflora and can 141 00:08:18,880 --> 00:08:21,840 Speaker 3: live happily in the gut of the birds. So if 142 00:08:21,880 --> 00:08:24,920 Speaker 3: you keep your birds happy and comfortable, they tend not 143 00:08:25,000 --> 00:08:28,520 Speaker 3: to shed it. When birds are stressed, they tend to 144 00:08:28,560 --> 00:08:32,000 Speaker 3: shed it. Then the bacteria tends to replicate in the 145 00:08:32,080 --> 00:08:37,080 Speaker 3: higher number and contaminate the eggshell. Okay, So to recap 146 00:08:37,840 --> 00:08:42,120 Speaker 3: many chickens may have some type of salmonella. Not all 147 00:08:42,200 --> 00:08:48,840 Speaker 3: salmonillas can cause foodborne illness, and not all chickens may 148 00:08:48,880 --> 00:08:51,559 Speaker 3: carry salmonilla. Some of them do, some of them don't 149 00:08:51,600 --> 00:08:55,600 Speaker 3: so unless we do testing of their feces at the 150 00:08:55,679 --> 00:08:56,200 Speaker 3: right time. 151 00:08:56,720 --> 00:08:58,840 Speaker 1: But it's out there. Some chickens have it. 152 00:08:58,960 --> 00:09:02,480 Speaker 3: Sometimes out some chickens have an unfortunately only way to 153 00:09:02,520 --> 00:09:07,480 Speaker 3: find that out is when people get sick. Chickaus don't get. 154 00:09:07,280 --> 00:09:12,760 Speaker 1: Sick, all right, So some chickens have salmonilla, and sometimes 155 00:09:12,760 --> 00:09:16,120 Speaker 1: that salmonilla can be the kind that gives you food poisoning. 156 00:09:17,000 --> 00:09:20,640 Speaker 1: Now the question is how does that bacteria get on 157 00:09:20,679 --> 00:09:23,520 Speaker 1: the eggs. We're going to get into the nitty gritty 158 00:09:23,559 --> 00:09:28,520 Speaker 1: of chicken anatomy and egg production after the break. Stay 159 00:09:28,559 --> 00:09:39,520 Speaker 1: with us. You're listening to sign stuff and we're back. 160 00:09:40,200 --> 00:09:40,520 Speaker 2: Okay. 161 00:09:40,640 --> 00:09:44,600 Speaker 1: We're answering the question of whether eggs need to be refrigerated, 162 00:09:45,040 --> 00:09:48,760 Speaker 1: and the answer seems to involve a bacteria called salmonilla. 163 00:09:49,240 --> 00:09:51,960 Speaker 1: We learned some kinds of salmonilla can live inside the 164 00:09:51,960 --> 00:09:54,600 Speaker 1: cuts of chickens, and some of those can give you 165 00:09:54,760 --> 00:09:58,839 Speaker 1: food poisoning through the eggs. Now, the question is how 166 00:09:58,840 --> 00:10:02,280 Speaker 1: does the bacteria get on the eggs. Here's what our expert, 167 00:10:02,520 --> 00:10:07,000 Speaker 1: doctor Joe scar said. Now, how did they sell many 168 00:10:07,040 --> 00:10:08,319 Speaker 1: like kid on the eggs? 169 00:10:08,760 --> 00:10:11,000 Speaker 3: Not a lot of people who are not farm in 170 00:10:11,040 --> 00:10:15,520 Speaker 3: background understands where egg comes from. It comes from a 171 00:10:15,600 --> 00:10:18,440 Speaker 3: backside of a chicken. And the literally one hole there 172 00:10:18,679 --> 00:10:21,040 Speaker 3: where the poop and the egg comes out from. 173 00:10:21,120 --> 00:10:22,079 Speaker 1: It's the same hole. 174 00:10:22,440 --> 00:10:26,840 Speaker 3: Egg comes from, the same hole where the poop comes from. Okay, 175 00:10:27,600 --> 00:10:28,320 Speaker 3: he just. 176 00:10:28,280 --> 00:10:30,800 Speaker 1: Give me the anatomy of a chicken. Like the egg 177 00:10:30,920 --> 00:10:33,280 Speaker 1: forms in the same tract as the poop. 178 00:10:33,440 --> 00:10:36,760 Speaker 3: So there is one part of chicken's body it's called 179 00:10:36,880 --> 00:10:40,640 Speaker 3: as a reproductive tract. We call that oviduct. That's where 180 00:10:40,679 --> 00:10:43,959 Speaker 3: the formation of egg takes place. There is a different 181 00:10:44,000 --> 00:10:47,400 Speaker 3: part where which is a gastro intestinal tract. That's where 182 00:10:47,400 --> 00:10:51,880 Speaker 3: the poop is formed. There is another part where it 183 00:10:52,080 --> 00:10:55,560 Speaker 3: connected to kidneys. That's where the urine comes from. But 184 00:10:55,760 --> 00:10:59,520 Speaker 3: all of those openings they open in the part called 185 00:10:59,559 --> 00:11:04,240 Speaker 3: kloa and so that's the common opening. That's where the 186 00:11:04,520 --> 00:11:09,000 Speaker 3: egg and fieces or urine also comes from. So going 187 00:11:09,040 --> 00:11:12,640 Speaker 3: back to salmonella, what happens is it can come through 188 00:11:12,720 --> 00:11:15,400 Speaker 3: feces of the birds on the eggshell. 189 00:11:16,640 --> 00:11:21,680 Speaker 1: Hey guess what chicken butt is where both chicken poop 190 00:11:21,840 --> 00:11:26,200 Speaker 1: and eggs come out of the chicken. This opening called 191 00:11:26,200 --> 00:11:29,800 Speaker 1: the cloaca is how salmonilla can get on the egg, 192 00:11:30,320 --> 00:11:35,120 Speaker 1: specifically the egg shell. But here's a shaker. There are 193 00:11:35,160 --> 00:11:39,959 Speaker 1: also ways for salmonilla to get inside the egg. 194 00:11:41,559 --> 00:11:46,960 Speaker 3: Some types of salmonella can contaminate egg from outside, and 195 00:11:47,280 --> 00:11:51,400 Speaker 3: you can have some types of salmonella that can contaminate 196 00:11:51,480 --> 00:11:58,160 Speaker 3: egg content from inside. The good example is Salmonella introdude 197 00:11:58,200 --> 00:12:02,800 Speaker 3: to this that has a potential to multiply in the orbituct, 198 00:12:02,920 --> 00:12:06,400 Speaker 3: which is an egg forming organ or the reproductive organ. 199 00:12:07,200 --> 00:12:11,240 Speaker 3: So what happens is once the bacteria is lodged in 200 00:12:11,320 --> 00:12:16,679 Speaker 3: the reproductive organ, it can contaminate the inside of an 201 00:12:16,679 --> 00:12:19,160 Speaker 3: egg when egg is developing. One of the things that 202 00:12:19,160 --> 00:12:22,320 Speaker 3: I would like to tell your audience that salmanala just 203 00:12:22,600 --> 00:12:26,760 Speaker 3: love the egg yolk. It's the iron contained in the yolk. 204 00:12:27,520 --> 00:12:31,439 Speaker 3: Bacteria loves iron. As soon as the bacteria goes near yolk, 205 00:12:31,880 --> 00:12:36,920 Speaker 3: it replicates very fast and it becomes more virulent. 206 00:12:37,760 --> 00:12:42,680 Speaker 1: WHOA Okay, how often does the bacteria get in the yolk? 207 00:12:42,840 --> 00:12:44,840 Speaker 1: Is that common or rare? 208 00:12:45,040 --> 00:12:47,800 Speaker 3: It's not very common, at least in Australia. It is 209 00:12:47,840 --> 00:12:51,520 Speaker 3: not very common unless you really stuff up egg in 210 00:12:51,559 --> 00:12:55,679 Speaker 3: the kitchen and store it. Barrio mishandling eggs. Most of 211 00:12:55,720 --> 00:13:01,160 Speaker 3: the commercial eggs produced in the countries like the UK, Australia, 212 00:13:01,320 --> 00:13:05,320 Speaker 3: also in the US. They are produced in a very 213 00:13:05,400 --> 00:13:10,200 Speaker 3: highly regulated environment. They are vaccinated against salmonella, so the 214 00:13:10,320 --> 00:13:13,439 Speaker 3: chances are low that you will get a type of 215 00:13:13,480 --> 00:13:16,520 Speaker 3: some bacteria in yolk during the formation of egg. 216 00:13:16,800 --> 00:13:19,280 Speaker 1: I see, But if they are Baccia. 217 00:13:18,960 --> 00:13:23,840 Speaker 3: Chickens, it's very difficult to see how those eggs are collected, 218 00:13:23,880 --> 00:13:25,920 Speaker 3: how they are kept, and how they're refrigerated, and how 219 00:13:26,000 --> 00:13:29,079 Speaker 3: people handle them, so it's difficult to tell that I see. 220 00:13:30,120 --> 00:13:33,600 Speaker 1: So salmonella can get inside the egg directly during the 221 00:13:33,640 --> 00:13:38,280 Speaker 1: formation of the egg. Egg scientists called this vertical transmission 222 00:13:38,440 --> 00:13:42,280 Speaker 1: of salmonilla, but it's very rare, at least for commercial 223 00:13:42,320 --> 00:13:45,760 Speaker 1: eggs like the kind you get in stores. More concerning 224 00:13:46,000 --> 00:13:50,000 Speaker 1: is what scientists called horizontal transmission of salmonilla. 225 00:13:51,000 --> 00:13:55,160 Speaker 3: That means the bacteria is in the book or is 226 00:13:55,200 --> 00:13:59,240 Speaker 3: on the shelf because of the contamination buffaces or the 227 00:13:59,360 --> 00:14:02,600 Speaker 3: dust that can be in the shed and through the shell, 228 00:14:03,240 --> 00:14:06,640 Speaker 3: the bacteria can migrate inside an egg. 229 00:14:07,840 --> 00:14:10,680 Speaker 1: Okay, you're probably thinking, but forehead, the whole point of 230 00:14:10,720 --> 00:14:13,760 Speaker 1: having a hard egg shell is to protect the egg. 231 00:14:14,120 --> 00:14:16,520 Speaker 1: How does some manilla that might be in the chicken 232 00:14:16,600 --> 00:14:19,600 Speaker 1: poop or dirt get inside the egg. 233 00:14:20,160 --> 00:14:20,360 Speaker 3: Well. 234 00:14:20,440 --> 00:14:23,280 Speaker 1: One easy way is for there to be cracked in 235 00:14:23,320 --> 00:14:26,920 Speaker 1: the egg shell. The egg gets bumped or dropped, there 236 00:14:26,960 --> 00:14:30,080 Speaker 1: could be cracks for bacteria to come into the egg. 237 00:14:30,720 --> 00:14:32,920 Speaker 1: So if you see a cracked egg, you may want 238 00:14:32,960 --> 00:14:36,840 Speaker 1: to not eat that one or all. The other way 239 00:14:36,880 --> 00:14:42,080 Speaker 1: bacteria can go in is by getting sucked in. How 240 00:14:42,080 --> 00:14:44,040 Speaker 1: does it get through the egg shell? 241 00:14:44,160 --> 00:14:47,320 Speaker 3: If you look at the body temperature of birds are 242 00:14:47,320 --> 00:14:51,760 Speaker 3: hotter than humans. Their body temperature is around thirty nine 243 00:14:51,800 --> 00:14:55,120 Speaker 3: degrees to forty one degrees, so around three to four 244 00:14:55,160 --> 00:14:56,640 Speaker 3: degrees higher than us. 245 00:14:56,920 --> 00:14:57,360 Speaker 1: Wow. 246 00:14:57,480 --> 00:15:01,200 Speaker 3: Because they are fully feathered, birds don't have sweat lands, 247 00:15:01,240 --> 00:15:05,280 Speaker 3: so they can't release sweat. So one of their thermoregulatory 248 00:15:05,360 --> 00:15:09,080 Speaker 3: mechanism that is patting, and so in the shed there 249 00:15:09,080 --> 00:15:12,560 Speaker 3: has to be an air movement. So these birds, they 250 00:15:12,600 --> 00:15:15,680 Speaker 3: are kept in a farm environment where temperature is set 251 00:15:15,840 --> 00:15:19,520 Speaker 3: at twenty one to twenty three degrees, So hot birds 252 00:15:20,040 --> 00:15:22,880 Speaker 3: in a cool farm. And that's why those temperatures in 253 00:15:22,960 --> 00:15:25,800 Speaker 3: the shed are set at that temperature to keep chickens 254 00:15:25,800 --> 00:15:30,800 Speaker 3: happy and cool. So imagine a chicken is laying an 255 00:15:30,800 --> 00:15:34,440 Speaker 3: egg and the temperature of egg is around thirty nine 256 00:15:34,480 --> 00:15:38,800 Speaker 3: to forty one degrees, and then egg is laid in 257 00:15:38,880 --> 00:15:41,880 Speaker 3: a room where temperature is set at twenty one to 258 00:15:41,880 --> 00:15:45,440 Speaker 3: twenty three degrees. Okay, so this is going to cause 259 00:15:46,440 --> 00:15:47,800 Speaker 3: a temperature great and difference. 260 00:15:47,880 --> 00:15:48,160 Speaker 1: Right. 261 00:15:48,280 --> 00:15:51,920 Speaker 3: So now egg is cooling down from third thirty nine 262 00:15:52,400 --> 00:15:56,360 Speaker 3: to twenty three degrees and during that cooling down period, 263 00:15:56,680 --> 00:15:59,520 Speaker 3: there can be a negative pressure that can be developed 264 00:15:59,560 --> 00:16:02,360 Speaker 3: inside and egg which can suck bacteria from the shell. 265 00:16:02,960 --> 00:16:06,760 Speaker 3: Wa and so those bacterias get sucked into the pores. 266 00:16:07,560 --> 00:16:10,400 Speaker 1: Oh okay, let me see. The egg comes out hot, 267 00:16:10,560 --> 00:16:14,880 Speaker 1: but it comes out into cool a shed and as 268 00:16:14,920 --> 00:16:18,280 Speaker 1: it cools, I guess the inside shrinks because it's cooling, 269 00:16:18,440 --> 00:16:18,920 Speaker 1: that's right. 270 00:16:19,280 --> 00:16:19,800 Speaker 2: That's right. 271 00:16:19,880 --> 00:16:22,440 Speaker 1: That tends to suck things from the outside of the egg. 272 00:16:22,920 --> 00:16:26,280 Speaker 3: That's right. So to give you quite an example, if 273 00:16:26,320 --> 00:16:28,640 Speaker 3: you have a kind of a warm or hot water 274 00:16:28,680 --> 00:16:31,160 Speaker 3: in the water plastic water bottle, it kill cools down, 275 00:16:31,200 --> 00:16:33,920 Speaker 3: it shrinks, the bottle shrinks, right, right. The same thing 276 00:16:34,040 --> 00:16:37,400 Speaker 3: would happen with an egg. But because egg shell is porous, 277 00:16:37,600 --> 00:16:41,360 Speaker 3: then that bacteria can get sucked in inside the shell pores. 278 00:16:41,760 --> 00:16:44,360 Speaker 3: So that's the starting point. That's how bacteria gets in. 279 00:16:45,840 --> 00:16:50,040 Speaker 1: Yeah, eggs can suck bacteria in if they come out 280 00:16:50,080 --> 00:16:53,320 Speaker 1: warm out of the chicken into a cool chicken coop 281 00:16:53,480 --> 00:16:57,280 Speaker 1: or cage. The shrinking egg white and yolk can pull 282 00:16:57,400 --> 00:17:00,200 Speaker 1: bacteria in. And this is something I did in know 283 00:17:00,320 --> 00:17:06,240 Speaker 1: before egg shells have pores. I see, I guess I 284 00:17:06,280 --> 00:17:09,439 Speaker 1: didn't know that egg shells had pores, Like, why doesn't 285 00:17:09,440 --> 00:17:11,679 Speaker 1: the stuff come out then? If it has holes in it? 286 00:17:12,040 --> 00:17:14,640 Speaker 3: Hual is very porous. And going back to the structure 287 00:17:14,640 --> 00:17:17,440 Speaker 3: of an egg, the moder nature has designed that egg 288 00:17:17,840 --> 00:17:21,720 Speaker 3: for development of chicken embryo. So when embryo develops, it 289 00:17:21,880 --> 00:17:26,760 Speaker 3: also needs to undergo a process we called as embryo metabolism. 290 00:17:27,040 --> 00:17:30,320 Speaker 3: So it breathes and it also excretes the waste material 291 00:17:30,560 --> 00:17:32,920 Speaker 3: and so for excretion of that waste material, it has 292 00:17:32,960 --> 00:17:35,320 Speaker 3: to come out through pores. And that's why it has 293 00:17:35,320 --> 00:17:36,120 Speaker 3: actual pores. 294 00:17:36,640 --> 00:17:41,320 Speaker 1: What even as the embryo grows inside, it's breathing through 295 00:17:41,359 --> 00:17:44,600 Speaker 1: the egg shell and it's excreting through the axel too. 296 00:17:44,880 --> 00:17:47,560 Speaker 3: So embryo takes twenty one days to hatch. And as 297 00:17:47,600 --> 00:17:51,120 Speaker 3: embryo grows, it produces lot of heat. So those shell 298 00:17:51,160 --> 00:17:54,440 Speaker 3: pores actually help to remove that heat from the egg, 299 00:17:55,040 --> 00:17:58,440 Speaker 3: so you can say embryo is breathing, although technically it's 300 00:17:58,480 --> 00:18:01,119 Speaker 3: not breathing through just through egg shell, but it helps 301 00:18:01,119 --> 00:18:05,320 Speaker 3: to remove all the heat and the metabolized water through 302 00:18:05,480 --> 00:18:06,439 Speaker 3: shell shell portes. 303 00:18:06,600 --> 00:18:10,640 Speaker 1: Oh fascinating is that how eggs also get fertilized through 304 00:18:10,680 --> 00:18:11,240 Speaker 1: the pores? 305 00:18:11,680 --> 00:18:15,440 Speaker 3: No, so it's the egg gets fertilized in the part 306 00:18:15,520 --> 00:18:20,119 Speaker 3: of oviduct or birds called as infundibulum. So that's a 307 00:18:20,200 --> 00:18:23,440 Speaker 3: funnel shaped structure which is right next to the ovary 308 00:18:23,520 --> 00:18:24,160 Speaker 3: of birds. 309 00:18:24,400 --> 00:18:26,639 Speaker 1: I guess I had another birds in the bees of chickens. 310 00:18:27,840 --> 00:18:30,520 Speaker 3: Yeah, yeah, that would be another session to talk about 311 00:18:30,640 --> 00:18:34,600 Speaker 3: how our domating and our fertilusion takes place. Quite a 312 00:18:34,680 --> 00:18:38,040 Speaker 3: lot of interesting science behind that as well. 313 00:18:38,160 --> 00:18:41,560 Speaker 1: Yeah, let's not get into how baby chickens are made. 314 00:18:42,040 --> 00:18:44,879 Speaker 1: But the point is that egg shells have tiny little 315 00:18:44,880 --> 00:18:49,720 Speaker 1: holes or pores because eggs are made to grow embryos inside, 316 00:18:50,080 --> 00:18:54,040 Speaker 1: and as embryos grow, they need those pores to pass 317 00:18:54,119 --> 00:19:00,199 Speaker 1: oxygen in CO two and water vapor to support their metabolism. 318 00:19:00,480 --> 00:19:04,680 Speaker 1: According to reports, a typical egg has thousands of pores 319 00:19:04,800 --> 00:19:07,399 Speaker 1: on their egg shell and up to twenty liters of 320 00:19:07,480 --> 00:19:10,639 Speaker 1: gases can pass through these pores throughout the life of 321 00:19:10,680 --> 00:19:14,919 Speaker 1: the egg up until the baby chick is born. Okay, 322 00:19:15,119 --> 00:19:18,880 Speaker 1: So to quickly recap salmonilla, the kind that can give 323 00:19:18,920 --> 00:19:22,119 Speaker 1: you food poisoning, can go from the chicken poop to 324 00:19:22,240 --> 00:19:25,840 Speaker 1: the outside of eggs because they both come out the 325 00:19:25,920 --> 00:19:30,080 Speaker 1: same hole. And from there the salmonilla can go inside 326 00:19:30,080 --> 00:19:33,800 Speaker 1: the egg through cracks or the egg shell pores, or 327 00:19:33,840 --> 00:19:37,320 Speaker 1: it can contaminate other foods. If you handle eggs and 328 00:19:37,560 --> 00:19:40,520 Speaker 1: then say stick your finger in a potato salad, that 329 00:19:40,560 --> 00:19:44,840 Speaker 1: can add salmonilla to your potato salad. Well, now the 330 00:19:44,960 --> 00:19:48,159 Speaker 1: obvious question here is why don't we just wash the 331 00:19:48,200 --> 00:19:51,280 Speaker 1: egg just get rid of the salmonilla on the egg shell. 332 00:19:52,320 --> 00:19:54,800 Speaker 2: It's not that easy. When we come. 333 00:19:54,680 --> 00:19:58,359 Speaker 1: Back, we'll find out why washing your eggs is not 334 00:19:58,520 --> 00:20:02,719 Speaker 1: such an egg sele the idea stick around. 335 00:20:03,119 --> 00:20:12,440 Speaker 2: We'll be right back. Welcome back. 336 00:20:13,000 --> 00:20:18,080 Speaker 1: Okay, we floored that big motivation for refrigerating eggs is salmonilla, 337 00:20:18,640 --> 00:20:21,640 Speaker 1: which mostly ends up on the outside of the egg 338 00:20:22,000 --> 00:20:25,679 Speaker 1: on the shell. So now the question here is I 339 00:20:25,720 --> 00:20:27,800 Speaker 1: guess a naive question would be why don't we just 340 00:20:28,040 --> 00:20:29,960 Speaker 1: wash the eggs when they come out of the chicken? 341 00:20:30,600 --> 00:20:33,080 Speaker 3: Egg Washing is a whole lot lot of science. So 342 00:20:33,240 --> 00:20:36,359 Speaker 3: again if you look at different laws of regulation in 343 00:20:36,359 --> 00:20:39,960 Speaker 3: different countries and the US, egg washing is mandatory for 344 00:20:40,119 --> 00:20:43,480 Speaker 3: all eggs that are commercially produced and sold. In Europe, 345 00:20:43,640 --> 00:20:47,720 Speaker 3: egg washing is not allowed. And in Australia are the 346 00:20:47,800 --> 00:20:51,080 Speaker 3: large proportion of eggs sold commercially are washed. Not all 347 00:20:51,119 --> 00:20:53,560 Speaker 3: of them are washed, large proportion of them are washed. 348 00:20:53,680 --> 00:20:55,640 Speaker 1: When you say washed, what does that mean like rinse 349 00:20:55,680 --> 00:20:59,080 Speaker 1: with water or actual soilp and chemicals or disinfectant. 350 00:20:59,200 --> 00:20:59,800 Speaker 2: Yeah, so that are. 351 00:20:59,720 --> 00:21:02,639 Speaker 3: Different and different different ways people do it. Some people 352 00:21:02,720 --> 00:21:05,879 Speaker 3: they wash and sanitize, other people just wash. So it 353 00:21:05,960 --> 00:21:09,200 Speaker 3: depends on what procedures or the farms are following. So 354 00:21:09,480 --> 00:21:13,240 Speaker 3: egg washing machine, egg goes into a washer so where 355 00:21:13,240 --> 00:21:16,919 Speaker 3: the brushes are set to remove the visible fickle material 356 00:21:16,960 --> 00:21:20,800 Speaker 3: from the eggshell. Then they are sanitized with flordinated water 357 00:21:21,320 --> 00:21:24,800 Speaker 3: or food grade sanitizer and then they're dried. So that's step. 358 00:21:25,160 --> 00:21:27,800 Speaker 3: But again there's a whole lot of signs behind how 359 00:21:27,840 --> 00:21:31,320 Speaker 3: that washing is done. But I do not recommend people 360 00:21:31,320 --> 00:21:33,520 Speaker 3: who have got back at chickens to wash egg at 361 00:21:33,520 --> 00:21:36,920 Speaker 3: home because you need right temperature of the water while 362 00:21:37,040 --> 00:21:39,520 Speaker 3: washing an egg. If eggs are being laid and you're 363 00:21:39,560 --> 00:21:42,320 Speaker 3: collecting fresh eggs, which are warm, and if you're putting 364 00:21:42,359 --> 00:21:45,800 Speaker 3: that in a very cold water under the tap, you're 365 00:21:45,880 --> 00:21:48,800 Speaker 3: likely crack the egg because the difference in temperature radio 366 00:21:49,480 --> 00:21:51,959 Speaker 3: On the other hand, if you're collecting egg it has 367 00:21:52,000 --> 00:21:53,879 Speaker 3: cooled down because you just don't know what time of 368 00:21:53,880 --> 00:21:56,359 Speaker 3: the day you're collecting eggs, water temperature outside in the 369 00:21:56,440 --> 00:21:59,679 Speaker 3: chicken cook you just don't know what temperature that egg is. 370 00:21:59,800 --> 00:22:02,320 Speaker 3: If you are washing it with other very hot or 371 00:22:02,400 --> 00:22:05,399 Speaker 3: very cold water, you're likely to crack those eggs. So 372 00:22:05,480 --> 00:22:08,920 Speaker 3: don't wash eggs at home. You might splash contaminated water 373 00:22:09,000 --> 00:22:12,880 Speaker 3: everywhere as well, so definitely wash your hands after handling egg. 374 00:22:13,040 --> 00:22:16,199 Speaker 3: Don't wash egg but when you are handling eggs, wash 375 00:22:16,240 --> 00:22:20,159 Speaker 3: your hands because there's likely to be a bacteria on 376 00:22:20,200 --> 00:22:20,600 Speaker 3: the shell. 377 00:22:20,840 --> 00:22:22,720 Speaker 1: I think I read some ra that washing can also 378 00:22:22,880 --> 00:22:25,440 Speaker 1: damage either the lining or the inside of the egg. 379 00:22:25,520 --> 00:22:26,680 Speaker 1: Is that true. Yes. 380 00:22:26,800 --> 00:22:30,320 Speaker 3: When you talked about protective mechanism, it's called as cuticle, 381 00:22:30,520 --> 00:22:34,439 Speaker 3: also referred as bloom on the eggs shell. That's another 382 00:22:34,560 --> 00:22:38,760 Speaker 3: barrier or defense mechanism of an eggshell which prohibits or 383 00:22:38,800 --> 00:22:42,879 Speaker 3: which stops bacteria from migration into shell. But one of 384 00:22:42,960 --> 00:22:45,240 Speaker 3: the limitations of the cuticle is that it is not 385 00:22:45,440 --> 00:22:50,160 Speaker 3: uniformly distributed around the shell. And when we looked at 386 00:22:50,200 --> 00:22:53,800 Speaker 3: the cutical deposition on the egg coming from a particular flock, 387 00:22:54,000 --> 00:22:56,160 Speaker 3: there can be a lot of variation and how cuticle 388 00:22:56,240 --> 00:23:00,520 Speaker 3: is deposited, but it definitely has a capacity to protect 389 00:23:00,840 --> 00:23:04,800 Speaker 3: this egg from bacteri little penetration and during washing, the 390 00:23:05,000 --> 00:23:10,359 Speaker 3: washing can actually damage that cuticle during the washing process. 391 00:23:10,040 --> 00:23:13,600 Speaker 1: Which makes the egg more vulnerable to bacteria getting in 392 00:23:13,800 --> 00:23:14,200 Speaker 1: that can. 393 00:23:14,440 --> 00:23:17,760 Speaker 3: But after washing and after drying, those eggs are oiled 394 00:23:18,240 --> 00:23:22,040 Speaker 3: to see the pores so the bacteria doesn't get in 395 00:23:22,080 --> 00:23:25,240 Speaker 3: when the posts are sealed, and that is done to 396 00:23:25,320 --> 00:23:28,800 Speaker 3: replace the job of cuticle because critical is damaged during washing. 397 00:23:29,040 --> 00:23:33,200 Speaker 1: Oh, fascinating. So when you say they're washed commercially, they're 398 00:23:33,280 --> 00:23:36,439 Speaker 1: usually washed and sealed, washed and oiled and oil the 399 00:23:36,480 --> 00:23:39,560 Speaker 1: porste Yeah, so that's fascinating. So if I go to 400 00:23:39,600 --> 00:23:42,280 Speaker 1: Europe and I'm in Europe, then I'm not allowed to 401 00:23:42,359 --> 00:23:44,439 Speaker 1: wash eggs. But if I cross over to the US. 402 00:23:44,640 --> 00:23:48,000 Speaker 3: In the US, yes, in Australia, majority of them are washed. 403 00:23:49,000 --> 00:23:53,119 Speaker 1: All right, you can wash eggs, but it's best to 404 00:23:53,200 --> 00:23:56,560 Speaker 1: leave it to the professionals. Okay, I decided to ask 405 00:23:56,600 --> 00:24:01,600 Speaker 1: that thertial saltcar directly whether eggs should be refrigerated. Here's 406 00:24:01,600 --> 00:24:04,520 Speaker 1: what he said. Okay, so something that I can get 407 00:24:04,560 --> 00:24:09,600 Speaker 1: into the egg vertically horizontally, is that then the reason 408 00:24:09,720 --> 00:24:11,160 Speaker 1: to refrigerate eggs? 409 00:24:11,440 --> 00:24:16,240 Speaker 3: Yeah. Look, the migration of bacteria across the shell or 410 00:24:16,280 --> 00:24:20,240 Speaker 3: through horizontal way of transmission is also driven by temperature. 411 00:24:20,720 --> 00:24:24,639 Speaker 3: When eggs are stored at a room temperature, when they 412 00:24:24,640 --> 00:24:28,840 Speaker 3: are not a refrigerator or not cooled, then the rate 413 00:24:28,920 --> 00:24:31,800 Speaker 3: of penetration could be higher across the eggshell. 414 00:24:32,800 --> 00:24:33,240 Speaker 1: Why is that? 415 00:24:33,600 --> 00:24:38,480 Speaker 3: Because that temperature is helpful for bacteria to survive and 416 00:24:38,680 --> 00:24:43,040 Speaker 3: also penetrate across the shell. That a number of different 417 00:24:43,240 --> 00:24:46,119 Speaker 3: organs or bacteria that get switched on at that temperature. 418 00:24:46,160 --> 00:24:49,240 Speaker 3: That a lot of the bacterial genome. People have looked 419 00:24:49,280 --> 00:24:52,320 Speaker 3: at how the gene expressions of the bacteria look like 420 00:24:52,840 --> 00:24:55,400 Speaker 3: at that temperature when they migrate or when they penetrate 421 00:24:55,440 --> 00:24:56,120 Speaker 3: across the shell. 422 00:24:56,359 --> 00:25:00,679 Speaker 1: WHOA, So, then refrigeration, how does that help prevents the 423 00:25:00,720 --> 00:25:02,400 Speaker 1: bacteria from going inside? 424 00:25:02,640 --> 00:25:05,760 Speaker 3: Look, it slows down the activity of bacteria overall. As 425 00:25:05,760 --> 00:25:08,119 Speaker 3: soon as you lower the temperature. It does not kill 426 00:25:08,119 --> 00:25:12,000 Speaker 3: the bacteria, so it just slows down the growth and 427 00:25:12,359 --> 00:25:16,000 Speaker 3: it can slow down the multiplication of the bacteria as well. 428 00:25:16,040 --> 00:25:20,120 Speaker 3: If the egg internal contents are contaminated, that's the important 429 00:25:20,119 --> 00:25:22,880 Speaker 3: thing to remember. And also remember that if eggs are 430 00:25:22,920 --> 00:25:27,280 Speaker 3: stored inside the cool temperature refrigerator temperature, that lowers the 431 00:25:27,359 --> 00:25:30,280 Speaker 3: risk of the footbone illness overall. 432 00:25:30,520 --> 00:25:33,840 Speaker 1: So then do eggs need to be refrigerated. 433 00:25:33,320 --> 00:25:36,679 Speaker 3: I would recommend yes, refrigeration of egg that if you 434 00:25:36,800 --> 00:25:40,160 Speaker 3: have eggs at home, I'll definitely recommend to keep them 435 00:25:40,200 --> 00:25:44,400 Speaker 3: in the fridge. Don't leave them on the bench because 436 00:25:44,760 --> 00:25:47,520 Speaker 3: if you leave eggs on the bench, the egg white, 437 00:25:47,800 --> 00:25:50,560 Speaker 3: which is inside an egg, it tends to deteriorate. That 438 00:25:50,720 --> 00:25:53,960 Speaker 3: means it tends to go more runny. So you might 439 00:25:54,000 --> 00:25:57,280 Speaker 3: remember the old method of testing if eggs are fresh 440 00:25:57,359 --> 00:26:00,480 Speaker 3: or stale, because the fresh eggs would sink, can stale 441 00:26:00,480 --> 00:26:04,240 Speaker 3: eggs would float. That is because of the egg white 442 00:26:04,280 --> 00:26:07,480 Speaker 3: and the apace, So airspace is more in older eggs 443 00:26:07,760 --> 00:26:11,520 Speaker 3: and stale eggs. So I would recommend to refrigerateates. 444 00:26:11,680 --> 00:26:15,919 Speaker 1: Interesting what your Chou Socar is saying here is that 445 00:26:16,040 --> 00:26:21,000 Speaker 1: refrigerating eggs also helps keep eggs fresh studies have found 446 00:26:21,000 --> 00:26:24,320 Speaker 1: that the quality of the egg goes down over time. 447 00:26:24,680 --> 00:26:27,720 Speaker 1: Egg whites get runnier and less acidic, and they also 448 00:26:27,840 --> 00:26:30,879 Speaker 1: lose weight over time. If you crack an egg on 449 00:26:30,920 --> 00:26:33,320 Speaker 1: a plate and measure the height of the blob of 450 00:26:33,400 --> 00:26:37,159 Speaker 1: egg white, that height, also called the hot unit, is 451 00:26:37,200 --> 00:26:39,920 Speaker 1: a measure of the quality or grade. 452 00:26:39,960 --> 00:26:40,680 Speaker 2: Of an egg. 453 00:26:41,080 --> 00:26:45,480 Speaker 1: Great AA is the tallest, followed by A, B, and C. 454 00:26:46,280 --> 00:26:50,400 Speaker 1: That height also decreases with time. But if you refrigerate 455 00:26:50,440 --> 00:26:55,840 Speaker 1: the egg, all these processes slow down, so the eggs 456 00:26:55,880 --> 00:26:57,120 Speaker 1: need to be refrigerated. 457 00:26:58,040 --> 00:26:58,880 Speaker 2: The answer is. 458 00:27:00,320 --> 00:27:03,280 Speaker 1: Really an egg can last just fine if you leave 459 00:27:03,320 --> 00:27:06,520 Speaker 1: it on the counter for days, but putting it under 460 00:27:06,520 --> 00:27:10,520 Speaker 1: fridge does lower the risk of salmonilla getting in the egg, 461 00:27:11,000 --> 00:27:14,919 Speaker 1: and it keeps the egg fresher. This explains why different 462 00:27:14,960 --> 00:27:21,040 Speaker 1: countries and regions have such different rules and regulations. And 463 00:27:21,200 --> 00:27:24,080 Speaker 1: what does that depend on what a country decides to do. 464 00:27:24,480 --> 00:27:27,480 Speaker 3: I think it depends on the risk and the prevalence 465 00:27:27,760 --> 00:27:30,720 Speaker 3: means to the extent to which the bacteria are present 466 00:27:30,960 --> 00:27:34,560 Speaker 3: in the population on the flock. Also depends on the 467 00:27:34,680 --> 00:27:38,040 Speaker 3: type of bacteria that is in the country. For example, 468 00:27:38,520 --> 00:27:43,440 Speaker 3: for many many years, salmonella in treated was not endemic 469 00:27:43,680 --> 00:27:48,159 Speaker 3: in Australia. It is considered exotic and notifiable. What it 470 00:27:48,280 --> 00:27:53,640 Speaker 3: means is it is not as common to see salmonella 471 00:27:53,760 --> 00:27:58,040 Speaker 3: in treatedis in Australia compared to the UK or the US, 472 00:27:58,280 --> 00:28:02,080 Speaker 3: and that's why most of the laws were developed, which 473 00:28:02,080 --> 00:28:04,280 Speaker 3: has pit pour purpose for that respect to country and 474 00:28:04,440 --> 00:28:07,480 Speaker 3: the industry. But it is quite prevalent in Europe, in 475 00:28:07,560 --> 00:28:09,360 Speaker 3: the UK and the US as well. 476 00:28:09,600 --> 00:28:12,080 Speaker 1: I see, so then it makes more sense for them 477 00:28:12,119 --> 00:28:13,080 Speaker 1: to be more careful. 478 00:28:13,440 --> 00:28:18,040 Speaker 3: Yeah, in general, industry has always been quite careful because 479 00:28:18,040 --> 00:28:20,720 Speaker 3: it affects the business. Food safety is an important element 480 00:28:20,760 --> 00:28:24,920 Speaker 3: for egg business. Egg farmers, they do lots of good 481 00:28:24,960 --> 00:28:29,200 Speaker 3: things to produce a very safe product for humans, and 482 00:28:29,280 --> 00:28:32,040 Speaker 3: so it all boils down to how that egg is 483 00:28:32,080 --> 00:28:34,680 Speaker 3: handled in the kitchen environment. So we just had to 484 00:28:34,720 --> 00:28:38,560 Speaker 3: be very careful on how we prepare dishes metal from eggs. 485 00:28:38,920 --> 00:28:42,800 Speaker 3: People don't always wash their hands in the kitchen after 486 00:28:42,840 --> 00:28:45,840 Speaker 3: handling eggs. After breaking an egg in a pan, they 487 00:28:45,960 --> 00:28:49,040 Speaker 3: quickly wipe their hands against the apron if they're wearing apron, 488 00:28:49,200 --> 00:28:51,400 Speaker 3: or they just wipe their hand with the kitchen towel. 489 00:28:52,400 --> 00:28:54,880 Speaker 3: They could break egg with the knife, which is also 490 00:28:54,960 --> 00:28:58,000 Speaker 3: used for cutting vegetables. People can do weird and wonderful 491 00:28:58,000 --> 00:29:00,640 Speaker 3: things in the kitchen and wroment and they well, they cook. 492 00:29:00,960 --> 00:29:01,440 Speaker 1: What happens? 493 00:29:01,480 --> 00:29:05,080 Speaker 3: Since you are essentially cross contaminating things in the kitchen. 494 00:29:04,840 --> 00:29:07,200 Speaker 1: The saveest thing is to assume that the outside of 495 00:29:07,240 --> 00:29:10,160 Speaker 1: the egg probably has some manilla on it, and that 496 00:29:10,240 --> 00:29:13,640 Speaker 1: the inside could also have some manilla inside of it. 497 00:29:13,760 --> 00:29:17,320 Speaker 3: Yeah, so there is a possibility of bacteria being there 498 00:29:17,360 --> 00:29:20,360 Speaker 3: on the shell. There is a low possibility of bacteria 499 00:29:20,440 --> 00:29:23,840 Speaker 3: being in satin egg. It's not zero, it's low. So 500 00:29:24,080 --> 00:29:27,240 Speaker 3: just wash your hands after you are handling eggs and 501 00:29:27,400 --> 00:29:28,440 Speaker 3: cook eggs properly. 502 00:29:30,280 --> 00:29:33,480 Speaker 1: All right, thanks for joining us. We hope you had 503 00:29:33,480 --> 00:29:37,520 Speaker 1: a shell over time. And if you don't like egg puns, 504 00:29:38,480 --> 00:29:42,800 Speaker 1: I'm sorry for all the bad yolks. See you next time. 505 00:29:45,440 --> 00:29:49,560 Speaker 1: You've been listening to Science Stuff production of iHeartRadio Bring 506 00:29:49,560 --> 00:29:53,320 Speaker 1: the produced by Me or Hm hedited by Rose Seguda, 507 00:29:53,560 --> 00:29:57,360 Speaker 1: executive producer Jerry Rowland, audio engineer and mixer Casey Pegrom 508 00:29:57,880 --> 00:29:59,400 Speaker 1: and you can follow me on social media. 509 00:29:59,600 --> 00:30:00,280 Speaker 2: Just search for. 510 00:30:00,360 --> 00:30:03,480 Speaker 1: PhD Comics and the name of your favorite platform. Be 511 00:30:03,560 --> 00:30:06,320 Speaker 1: sure to subscribe to Sign Stuff on the iHeartRadio, app, 512 00:30:06,400 --> 00:30:09,600 Speaker 1: Apple podcasts or wherever you get your podcasts, and please 513 00:30:09,800 --> 00:30:18,360 Speaker 1: tell your friends we'll be back next Wednesday with another episode.