WEBVTT - Do Eggs Need to Be Refrigerated? 0:00:00.960 --> 0:00:04.720 Hey, welcome to sign Stuff, a production of iHeartRadio, I'm 0:00:04.720 --> 0:00:08.200 Hoar hit Cham and today we're cracking open a question 0:00:08.640 --> 0:00:12.600 that humans have been asking for over a century. Do 0:00:12.720 --> 0:00:17.280 eggs need to be refrigerated? We're gonna unscramble this mystery 0:00:17.600 --> 0:00:21.079 by taking a deep dive into the signs of eggs, 0:00:21.640 --> 0:00:24.760 answering questions like what does it mean for an egg 0:00:24.880 --> 0:00:28.640 to be Grade A or B? How does salmonella get 0:00:28.680 --> 0:00:32.960 inside an egg? And is it okay to eat raw eggs? 0:00:33.560 --> 0:00:37.320 As we'll learn, the answer kind of depends on where 0:00:37.400 --> 0:00:41.400 you live, So get ready to whisk up some knowledge 0:00:41.560 --> 0:00:45.479 and become an expert as we tackle the question do 0:00:45.600 --> 0:00:47.919 eggs need to be refrigerated? 0:00:49.000 --> 0:00:56.040 Enjoy? Hey? Everyone? 0:00:56.200 --> 0:00:59.480 Okay, if you're someone who eats eggs every day or 0:00:59.520 --> 0:01:04.040 only occasionally, you're not alone. According to the US Department 0:01:04.080 --> 0:01:07.840 of Agriculture, the average American eats about two hundred and 0:01:08.000 --> 0:01:12.040 ninety eggs a year. The average European eats two hundred 0:01:12.040 --> 0:01:15.800 and seventeen eggs per year, although it varies by country. 0:01:16.520 --> 0:01:19.760 For example, in Greece, the average person eats one hundred 0:01:19.800 --> 0:01:23.039 and forty one eggs a year, but in Denmark they 0:01:23.080 --> 0:01:27.319 eat three hundred in Asia. The average person in Hong 0:01:27.400 --> 0:01:31.360 Kong is estimated to eat four hundred and fifty eggs 0:01:31.480 --> 0:01:36.039 per year. Scientists estimate that by twenty thirty, about ninety 0:01:36.080 --> 0:01:40.320 three million tons of eggs, that's about two trillion eggs 0:01:40.760 --> 0:01:42.840 will be produced and sold. 0:01:42.840 --> 0:01:44.240 Worldwide per year. 0:01:44.880 --> 0:01:47.840 Purely, eggs are a big part of our diet, and 0:01:48.080 --> 0:01:51.360 for good reason. Eggs are full of nutrients and they're 0:01:51.440 --> 0:01:56.200 relatively cheap. According to historians, humans have been farming eggs 0:01:56.240 --> 0:01:59.360 for thousands of years. The first chicken is said to 0:01:59.360 --> 0:02:03.800 have been domesticated around ten thousand years ago, and throughout 0:02:03.840 --> 0:02:08.440 all that time we didn't refrigerate the eggs. Refrigerators were 0:02:08.440 --> 0:02:11.880 invented in the eighteen hundreds, with the first home fridge 0:02:11.919 --> 0:02:15.720 being sold in the early nineteen hundreds. And yet, at 0:02:15.760 --> 0:02:18.880 least in the US, eggs are found in the refrigerated 0:02:18.919 --> 0:02:22.280 section of the supermarket, and the fridge is where most 0:02:22.280 --> 0:02:22.959 of us keep. 0:02:22.840 --> 0:02:24.359 Them when we bring them home. 0:02:25.040 --> 0:02:28.320 But if you talk to anyone with backguard chickens, or 0:02:28.360 --> 0:02:31.040 if you travel abroad a lot, you might have noticed 0:02:31.040 --> 0:02:35.200 some people just leave their eggs out, which also makes sense. 0:02:35.840 --> 0:02:39.800 Keeping eggs cool makes moving and storing eggs more complicated 0:02:40.320 --> 0:02:44.160 and expensive and they take up space in your fridge. 0:02:44.320 --> 0:02:48.359 So do we have to refrigerate eggs? To help answer 0:02:48.360 --> 0:02:52.800 this question, it reached out to a bonafide expert, Professor 0:02:52.880 --> 0:02:58.320 Kapil Cho Saltcar. Here's what he does. Well, thank you 0:02:58.320 --> 0:03:01.680 doctor Cho sal Car for today no problems a pleasure. 0:03:01.919 --> 0:03:03.320 Can you please tell us who you are and what 0:03:03.400 --> 0:03:03.800 you do. 0:03:03.960 --> 0:03:06.840 I teach at the University of athlet in Australia and 0:03:06.880 --> 0:03:10.400 I also practice of thetan Areas a Poultrybaateinaria. Microsearch group 0:03:10.520 --> 0:03:13.240 has been researching on eggs and Salmanala for the last 0:03:13.280 --> 0:03:13.960 several years. 0:03:14.240 --> 0:03:16.679 So he tell us what are the current laws or 0:03:16.720 --> 0:03:20.639 guidelines or customs about storing eggs in different regions of 0:03:20.680 --> 0:03:21.200 the world. 0:03:21.400 --> 0:03:25.120 Interestingly, the rules and the regulations around egg storage or 0:03:25.120 --> 0:03:29.160 refrigerations they do vary from country to country. The US, 0:03:29.400 --> 0:03:33.000 for example, stipulates the eggs they must be stored or 0:03:33.080 --> 0:03:36.200 held in transported at the temperature no greater than seven 0:03:36.240 --> 0:03:38.640 point two degrees that is not more than forty five 0:03:38.640 --> 0:03:42.800 degrees fahrenheit. In the UK, eggs must be held at 0:03:42.840 --> 0:03:46.320 the constant temperature that can range between five to twenty 0:03:46.360 --> 0:03:49.600 degrees celsius. There's a difference there. If you look at 0:03:49.600 --> 0:03:53.960 the European Union, for example, they dictate that eggs must 0:03:54.040 --> 0:03:57.520 not be refrigerated. So there's a variation from country to country. 0:03:58.560 --> 0:04:02.680 In Australia, very interesting. Every state has got a different 0:04:03.040 --> 0:04:09.320 recommendation around the transport. Many grocery shops they're still store 0:04:09.320 --> 0:04:10.840 eggs at room temperature. 0:04:10.960 --> 0:04:13.120 Do you know how what it is in other parts 0:04:13.120 --> 0:04:15.200 of the world like Asia, or. 0:04:15.440 --> 0:04:18.960 When I visit a number of farms in India, for example, 0:04:19.120 --> 0:04:23.320 those eggs are not stored at a refrigeration temperature on 0:04:23.360 --> 0:04:27.640 the farm or during transport. In a big supermarkets in 0:04:27.640 --> 0:04:32.039 India they are stored sometimes in the refrigerator, but not 0:04:32.120 --> 0:04:33.880 always so. 0:04:34.200 --> 0:04:39.080 Laws and regulations around refrigerating eggs are different depending on 0:04:39.120 --> 0:04:43.159 the country. For example, in Latin America, there are also 0:04:43.279 --> 0:04:48.919 no regulations about egg storage. In Brazil, which produces about 0:04:49.040 --> 0:04:53.479 ninety three billion eggs a year, it's only suggested that 0:04:53.560 --> 0:04:56.760 you put your eggs in the fridge after you buy them. Now, 0:04:56.800 --> 0:04:59.039 when I heard this, I thought it was odd that 0:04:59.240 --> 0:05:04.560 different parts of the world have different requirements by refrigerating eggs. 0:05:05.160 --> 0:05:05.680 Why is that? 0:05:06.480 --> 0:05:10.320 Is it optional? Does it depend on the egg or 0:05:10.360 --> 0:05:13.920 the culture of each region. Well, it turns out a 0:05:13.960 --> 0:05:17.400 big reason is a word that should be familiar to 0:05:17.520 --> 0:05:21.840 anyone who does any regular cooking with chicken products, and 0:05:21.880 --> 0:05:28.120 the word is salmonilla. But the main concern seems to 0:05:28.160 --> 0:05:29.400 be about bacteria. 0:05:29.520 --> 0:05:30.000 Is that right? 0:05:30.320 --> 0:05:33.400 For eggs? Yes, so a name of vectory is called salmonella. 0:05:33.520 --> 0:05:35.719 Some of you may have heard about it in the audience, 0:05:36.320 --> 0:05:39.320 but that's a predominant concern across the world in terms 0:05:39.360 --> 0:05:40.120 of food safety. 0:05:40.279 --> 0:05:42.080 Can you tell us what salmonilla is? 0:05:42.400 --> 0:05:45.680 It's a bacteria. People may have heard its name in 0:05:45.720 --> 0:05:49.440 two contexts. So when it's salmonala typhee, which is called 0:05:49.440 --> 0:05:53.560 a typhotole salmonella, it results because of the the hicle 0:05:53.760 --> 0:05:57.120 or contamination typically what we call human to human transmission 0:05:57.520 --> 0:06:01.040 when it comes to eggs and chicken may to some degree. 0:06:01.160 --> 0:06:04.359 We are talking about the salmonella which falls into a 0:06:04.400 --> 0:06:07.680 category of non typhoid or salmonella, so it does not 0:06:08.080 --> 0:06:12.600 cause typhoid, it causes food poisoning. So there are two 0:06:12.680 --> 0:06:16.320 main ones. But there are many, many types of salmonella, 0:06:16.360 --> 0:06:19.000 more than two thousand, five hundred different types what in 0:06:19.040 --> 0:06:20.920 the world, So there are many of them. 0:06:21.320 --> 0:06:22.880 Wow, there, but not all. 0:06:22.720 --> 0:06:25.440 Of them are as nasty as some of them, like 0:06:25.520 --> 0:06:28.400 Typhanirum and introduce, and there are some others as well. 0:06:28.800 --> 0:06:31.880 These are all bacterias. They're all called salmonilla, but they're 0:06:31.920 --> 0:06:34.160 just different kinds of species of bacteria. 0:06:34.240 --> 0:06:37.840 There are different kinds of species of bacteria within salmonilla. 0:06:38.120 --> 0:06:38.480 Okay. 0:06:38.560 --> 0:06:40.840 The first thing to know about salmonilla is that there 0:06:40.839 --> 0:06:44.640 are many different kinds of salmonilla. As like your chul 0:06:44.680 --> 0:06:49.440 Salker says, there are over twenty five hundred different serophars 0:06:49.520 --> 0:06:54.160 or strains of salmonilla. Some cause typhoid fever and are 0:06:54.160 --> 0:06:59.840 transmitted from humans to humans by poop, and some cause 0:07:00.000 --> 0:07:04.360 food poisoning and are transmitted from animals to humans by 0:07:04.360 --> 0:07:10.200 eating contaminated foods. So a salmonilla, these are bacteria that 0:07:10.400 --> 0:07:13.120 are already in the chicken, so they just live in 0:07:13.160 --> 0:07:16.040 the gastrointestinal tract they do. 0:07:16.400 --> 0:07:21.440 Birds themselves do not show any clinical signs or symptoms. 0:07:21.480 --> 0:07:24.640 They don't get sick because of salmonilla. So as a veterinarian, 0:07:24.760 --> 0:07:27.560 there is no way to find out whether chickens are 0:07:27.600 --> 0:07:32.280 carrying salmonilla or not until we really test those samples, 0:07:32.680 --> 0:07:36.160 and it's expensive testing is not cheap. It's expensive to. 0:07:36.120 --> 0:07:38.640 Test the chicken to see if they have salmonilla. 0:07:38.760 --> 0:07:39.320 If they have. 0:07:39.280 --> 0:07:43.360 Salmonilla, Okay, here's the thing about salmonilla. It's kind of 0:07:43.360 --> 0:07:46.920 impossible to tell if a chicken has it or not. 0:07:47.560 --> 0:07:51.080 The bacteria can live happily inside the chicken's guts and 0:07:51.200 --> 0:07:54.520 you might never know. First of all, it doesn't affect 0:07:54.600 --> 0:07:58.400 the chickens. They don't get sick from it. And second, 0:07:58.560 --> 0:08:00.960 it doesn't really come out of their food unless the 0:08:01.040 --> 0:08:03.680 chicken is stressed. 0:08:06.360 --> 0:08:10.239 So they have to test their poop. And birds often 0:08:10.400 --> 0:08:14.200 don't shed that in their faces. It can become a 0:08:14.320 --> 0:08:18.760 normal part of their gastro in personal microflora and can 0:08:18.880 --> 0:08:21.840 live happily in the gut of the birds. So if 0:08:21.880 --> 0:08:24.920 you keep your birds happy and comfortable, they tend not 0:08:25.000 --> 0:08:28.520 to shed it. When birds are stressed, they tend to 0:08:28.560 --> 0:08:32.000 shed it. Then the bacteria tends to replicate in the 0:08:32.080 --> 0:08:37.080 higher number and contaminate the eggshell. Okay, So to recap 0:08:37.840 --> 0:08:42.120 many chickens may have some type of salmonella. Not all 0:08:42.200 --> 0:08:48.840 salmonillas can cause foodborne illness, and not all chickens may 0:08:48.880 --> 0:08:51.559 carry salmonilla. Some of them do, some of them don't 0:08:51.600 --> 0:08:55.600 so unless we do testing of their feces at the 0:08:55.679 --> 0:08:56.200 right time. 0:08:56.720 --> 0:08:58.840 But it's out there. Some chickens have it. 0:08:58.960 --> 0:09:02.480 Sometimes out some chickens have an unfortunately only way to 0:09:02.520 --> 0:09:07.480 find that out is when people get sick. Chickaus don't get. 0:09:07.280 --> 0:09:12.760 Sick, all right, So some chickens have salmonilla, and sometimes 0:09:12.760 --> 0:09:16.120 that salmonilla can be the kind that gives you food poisoning. 0:09:17.000 --> 0:09:20.640 Now the question is how does that bacteria get on 0:09:20.679 --> 0:09:23.520 the eggs. We're going to get into the nitty gritty 0:09:23.559 --> 0:09:28.520 of chicken anatomy and egg production after the break. Stay 0:09:28.559 --> 0:09:39.520 with us. You're listening to sign stuff and we're back. 0:09:40.200 --> 0:09:40.520 Okay. 0:09:40.640 --> 0:09:44.600 We're answering the question of whether eggs need to be refrigerated, 0:09:45.040 --> 0:09:48.760 and the answer seems to involve a bacteria called salmonilla. 0:09:49.240 --> 0:09:51.960 We learned some kinds of salmonilla can live inside the 0:09:51.960 --> 0:09:54.600 cuts of chickens, and some of those can give you 0:09:54.760 --> 0:09:58.839 food poisoning through the eggs. Now, the question is how 0:09:58.840 --> 0:10:02.280 does the bacteria get on the eggs. Here's what our expert, 0:10:02.520 --> 0:10:07.000 doctor Joe scar said. Now, how did they sell many 0:10:07.040 --> 0:10:08.319 like kid on the eggs? 0:10:08.760 --> 0:10:11.000 Not a lot of people who are not farm in 0:10:11.040 --> 0:10:15.520 background understands where egg comes from. It comes from a 0:10:15.600 --> 0:10:18.440 backside of a chicken. And the literally one hole there 0:10:18.679 --> 0:10:21.040 where the poop and the egg comes out from. 0:10:21.120 --> 0:10:22.079 It's the same hole. 0:10:22.440 --> 0:10:26.840 Egg comes from, the same hole where the poop comes from. Okay, 0:10:27.600 --> 0:10:28.320 he just. 0:10:28.280 --> 0:10:30.800 Give me the anatomy of a chicken. Like the egg 0:10:30.920 --> 0:10:33.280 forms in the same tract as the poop. 0:10:33.440 --> 0:10:36.760 So there is one part of chicken's body it's called 0:10:36.880 --> 0:10:40.640 as a reproductive tract. We call that oviduct. That's where 0:10:40.679 --> 0:10:43.959 the formation of egg takes place. There is a different 0:10:44.000 --> 0:10:47.400 part where which is a gastro intestinal tract. That's where 0:10:47.400 --> 0:10:51.880 the poop is formed. There is another part where it 0:10:52.080 --> 0:10:55.560 connected to kidneys. That's where the urine comes from. But 0:10:55.760 --> 0:10:59.520 all of those openings they open in the part called 0:10:59.559 --> 0:11:04.240 kloa and so that's the common opening. That's where the 0:11:04.520 --> 0:11:09.000 egg and fieces or urine also comes from. So going 0:11:09.040 --> 0:11:12.640 back to salmonella, what happens is it can come through 0:11:12.720 --> 0:11:15.400 feces of the birds on the eggshell. 0:11:16.640 --> 0:11:21.680 Hey guess what chicken butt is where both chicken poop 0:11:21.840 --> 0:11:26.200 and eggs come out of the chicken. This opening called 0:11:26.200 --> 0:11:29.800 the cloaca is how salmonilla can get on the egg, 0:11:30.320 --> 0:11:35.120 specifically the egg shell. But here's a shaker. There are 0:11:35.160 --> 0:11:39.959 also ways for salmonilla to get inside the egg. 0:11:41.559 --> 0:11:46.960 Some types of salmonella can contaminate egg from outside, and 0:11:47.280 --> 0:11:51.400 you can have some types of salmonella that can contaminate 0:11:51.480 --> 0:11:58.160 egg content from inside. The good example is Salmonella introdude 0:11:58.200 --> 0:12:02.800 to this that has a potential to multiply in the orbituct, 0:12:02.920 --> 0:12:06.400 which is an egg forming organ or the reproductive organ. 0:12:07.200 --> 0:12:11.240 So what happens is once the bacteria is lodged in 0:12:11.320 --> 0:12:16.679 the reproductive organ, it can contaminate the inside of an 0:12:16.679 --> 0:12:19.160 egg when egg is developing. One of the things that 0:12:19.160 --> 0:12:22.320 I would like to tell your audience that salmanala just 0:12:22.600 --> 0:12:26.760 love the egg yolk. It's the iron contained in the yolk. 0:12:27.520 --> 0:12:31.439 Bacteria loves iron. As soon as the bacteria goes near yolk, 0:12:31.880 --> 0:12:36.920 it replicates very fast and it becomes more virulent. 0:12:37.760 --> 0:12:42.680 WHOA Okay, how often does the bacteria get in the yolk? 0:12:42.840 --> 0:12:44.840 Is that common or rare? 0:12:45.040 --> 0:12:47.800 It's not very common, at least in Australia. It is 0:12:47.840 --> 0:12:51.520 not very common unless you really stuff up egg in 0:12:51.559 --> 0:12:55.679 the kitchen and store it. Barrio mishandling eggs. Most of 0:12:55.720 --> 0:13:01.160 the commercial eggs produced in the countries like the UK, Australia, 0:13:01.320 --> 0:13:05.320 also in the US. They are produced in a very 0:13:05.400 --> 0:13:10.200 highly regulated environment. They are vaccinated against salmonella, so the 0:13:10.320 --> 0:13:13.439 chances are low that you will get a type of 0:13:13.480 --> 0:13:16.520 some bacteria in yolk during the formation of egg. 0:13:16.800 --> 0:13:19.280 I see, But if they are Baccia. 0:13:18.960 --> 0:13:23.840 Chickens, it's very difficult to see how those eggs are collected, 0:13:23.880 --> 0:13:25.920 how they are kept, and how they're refrigerated, and how 0:13:26.000 --> 0:13:29.079 people handle them, so it's difficult to tell that I see. 0:13:30.120 --> 0:13:33.600 So salmonella can get inside the egg directly during the 0:13:33.640 --> 0:13:38.280 formation of the egg. Egg scientists called this vertical transmission 0:13:38.440 --> 0:13:42.280 of salmonilla, but it's very rare, at least for commercial 0:13:42.320 --> 0:13:45.760 eggs like the kind you get in stores. More concerning 0:13:46.000 --> 0:13:50.000 is what scientists called horizontal transmission of salmonilla. 0:13:51.000 --> 0:13:55.160 That means the bacteria is in the book or is 0:13:55.200 --> 0:13:59.240 on the shelf because of the contamination buffaces or the 0:13:59.360 --> 0:14:02.600 dust that can be in the shed and through the shell, 0:14:03.240 --> 0:14:06.640 the bacteria can migrate inside an egg. 0:14:07.840 --> 0:14:10.680 Okay, you're probably thinking, but forehead, the whole point of 0:14:10.720 --> 0:14:13.760 having a hard egg shell is to protect the egg. 0:14:14.120 --> 0:14:16.520 How does some manilla that might be in the chicken 0:14:16.600 --> 0:14:19.600 poop or dirt get inside the egg. 0:14:20.160 --> 0:14:20.360 Well. 0:14:20.440 --> 0:14:23.280 One easy way is for there to be cracked in 0:14:23.320 --> 0:14:26.920 the egg shell. The egg gets bumped or dropped, there 0:14:26.960 --> 0:14:30.080 could be cracks for bacteria to come into the egg. 0:14:30.720 --> 0:14:32.920 So if you see a cracked egg, you may want 0:14:32.960 --> 0:14:36.840 to not eat that one or all. The other way 0:14:36.880 --> 0:14:42.080 bacteria can go in is by getting sucked in. How 0:14:42.080 --> 0:14:44.040 does it get through the egg shell? 0:14:44.160 --> 0:14:47.320 If you look at the body temperature of birds are 0:14:47.320 --> 0:14:51.760 hotter than humans. Their body temperature is around thirty nine 0:14:51.800 --> 0:14:55.120 degrees to forty one degrees, so around three to four 0:14:55.160 --> 0:14:56.640 degrees higher than us. 0:14:56.920 --> 0:14:57.360 Wow. 0:14:57.480 --> 0:15:01.200 Because they are fully feathered, birds don't have sweat lands, 0:15:01.240 --> 0:15:05.280 so they can't release sweat. So one of their thermoregulatory 0:15:05.360 --> 0:15:09.080 mechanism that is patting, and so in the shed there 0:15:09.080 --> 0:15:12.560 has to be an air movement. So these birds, they 0:15:12.600 --> 0:15:15.680 are kept in a farm environment where temperature is set 0:15:15.840 --> 0:15:19.520 at twenty one to twenty three degrees, So hot birds 0:15:20.040 --> 0:15:22.880 in a cool farm. And that's why those temperatures in 0:15:22.960 --> 0:15:25.800 the shed are set at that temperature to keep chickens 0:15:25.800 --> 0:15:30.800 happy and cool. So imagine a chicken is laying an 0:15:30.800 --> 0:15:34.440 egg and the temperature of egg is around thirty nine 0:15:34.480 --> 0:15:38.800 to forty one degrees, and then egg is laid in 0:15:38.880 --> 0:15:41.880 a room where temperature is set at twenty one to 0:15:41.880 --> 0:15:45.440 twenty three degrees. Okay, so this is going to cause 0:15:46.440 --> 0:15:47.800 a temperature great and difference. 0:15:47.880 --> 0:15:48.160 Right. 0:15:48.280 --> 0:15:51.920 So now egg is cooling down from third thirty nine 0:15:52.400 --> 0:15:56.360 to twenty three degrees and during that cooling down period, 0:15:56.680 --> 0:15:59.520 there can be a negative pressure that can be developed 0:15:59.560 --> 0:16:02.360 inside and egg which can suck bacteria from the shell. 0:16:02.960 --> 0:16:06.760 Wa and so those bacterias get sucked into the pores. 0:16:07.560 --> 0:16:10.400 Oh okay, let me see. The egg comes out hot, 0:16:10.560 --> 0:16:14.880 but it comes out into cool a shed and as 0:16:14.920 --> 0:16:18.280 it cools, I guess the inside shrinks because it's cooling, 0:16:18.440 --> 0:16:18.920 that's right. 0:16:19.280 --> 0:16:19.800 That's right. 0:16:19.880 --> 0:16:22.440 That tends to suck things from the outside of the egg. 0:16:22.920 --> 0:16:26.280 That's right. So to give you quite an example, if 0:16:26.320 --> 0:16:28.640 you have a kind of a warm or hot water 0:16:28.680 --> 0:16:31.160 in the water plastic water bottle, it kill cools down, 0:16:31.200 --> 0:16:33.920 it shrinks, the bottle shrinks, right, right. The same thing 0:16:34.040 --> 0:16:37.400 would happen with an egg. But because egg shell is porous, 0:16:37.600 --> 0:16:41.360 then that bacteria can get sucked in inside the shell pores. 0:16:41.760 --> 0:16:44.360 So that's the starting point. That's how bacteria gets in. 0:16:45.840 --> 0:16:50.040 Yeah, eggs can suck bacteria in if they come out 0:16:50.080 --> 0:16:53.320 warm out of the chicken into a cool chicken coop 0:16:53.480 --> 0:16:57.280 or cage. The shrinking egg white and yolk can pull 0:16:57.400 --> 0:17:00.200 bacteria in. And this is something I did in know 0:17:00.320 --> 0:17:06.240 before egg shells have pores. I see, I guess I 0:17:06.280 --> 0:17:09.439 didn't know that egg shells had pores, Like, why doesn't 0:17:09.440 --> 0:17:11.679 the stuff come out then? If it has holes in it? 0:17:12.040 --> 0:17:14.640 Hual is very porous. And going back to the structure 0:17:14.640 --> 0:17:17.440 of an egg, the moder nature has designed that egg 0:17:17.840 --> 0:17:21.720 for development of chicken embryo. So when embryo develops, it 0:17:21.880 --> 0:17:26.760 also needs to undergo a process we called as embryo metabolism. 0:17:27.040 --> 0:17:30.320 So it breathes and it also excretes the waste material 0:17:30.560 --> 0:17:32.920 and so for excretion of that waste material, it has 0:17:32.960 --> 0:17:35.320 to come out through pores. And that's why it has 0:17:35.320 --> 0:17:36.120 actual pores. 0:17:36.640 --> 0:17:41.320 What even as the embryo grows inside, it's breathing through 0:17:41.359 --> 0:17:44.600 the egg shell and it's excreting through the axel too. 0:17:44.880 --> 0:17:47.560 So embryo takes twenty one days to hatch. And as 0:17:47.600 --> 0:17:51.120 embryo grows, it produces lot of heat. So those shell 0:17:51.160 --> 0:17:54.440 pores actually help to remove that heat from the egg, 0:17:55.040 --> 0:17:58.440 so you can say embryo is breathing, although technically it's 0:17:58.480 --> 0:18:01.119 not breathing through just through egg shell, but it helps 0:18:01.119 --> 0:18:05.320 to remove all the heat and the metabolized water through 0:18:05.480 --> 0:18:06.439 shell shell portes. 0:18:06.600 --> 0:18:10.640 Oh fascinating is that how eggs also get fertilized through 0:18:10.680 --> 0:18:11.240 the pores? 0:18:11.680 --> 0:18:15.440 No, so it's the egg gets fertilized in the part 0:18:15.520 --> 0:18:20.119 of oviduct or birds called as infundibulum. So that's a 0:18:20.200 --> 0:18:23.440 funnel shaped structure which is right next to the ovary 0:18:23.520 --> 0:18:24.160 of birds. 0:18:24.400 --> 0:18:26.639 I guess I had another birds in the bees of chickens. 0:18:27.840 --> 0:18:30.520 Yeah, yeah, that would be another session to talk about 0:18:30.640 --> 0:18:34.600 how our domating and our fertilusion takes place. Quite a 0:18:34.680 --> 0:18:38.040 lot of interesting science behind that as well. 0:18:38.160 --> 0:18:41.560 Yeah, let's not get into how baby chickens are made. 0:18:42.040 --> 0:18:44.879 But the point is that egg shells have tiny little 0:18:44.880 --> 0:18:49.720 holes or pores because eggs are made to grow embryos inside, 0:18:50.080 --> 0:18:54.040 and as embryos grow, they need those pores to pass 0:18:54.119 --> 0:19:00.199 oxygen in CO two and water vapor to support their metabolism. 0:19:00.480 --> 0:19:04.680 According to reports, a typical egg has thousands of pores 0:19:04.800 --> 0:19:07.399 on their egg shell and up to twenty liters of 0:19:07.480 --> 0:19:10.639 gases can pass through these pores throughout the life of 0:19:10.680 --> 0:19:14.919 the egg up until the baby chick is born. Okay, 0:19:15.119 --> 0:19:18.880 So to quickly recap salmonilla, the kind that can give 0:19:18.920 --> 0:19:22.119 you food poisoning, can go from the chicken poop to 0:19:22.240 --> 0:19:25.840 the outside of eggs because they both come out the 0:19:25.920 --> 0:19:30.080 same hole. And from there the salmonilla can go inside 0:19:30.080 --> 0:19:33.800 the egg through cracks or the egg shell pores, or 0:19:33.840 --> 0:19:37.320 it can contaminate other foods. If you handle eggs and 0:19:37.560 --> 0:19:40.520 then say stick your finger in a potato salad, that 0:19:40.560 --> 0:19:44.840 can add salmonilla to your potato salad. Well, now the 0:19:44.960 --> 0:19:48.159 obvious question here is why don't we just wash the 0:19:48.200 --> 0:19:51.280 egg just get rid of the salmonilla on the egg shell. 0:19:52.320 --> 0:19:54.800 It's not that easy. When we come. 0:19:54.680 --> 0:19:58.359 Back, we'll find out why washing your eggs is not 0:19:58.520 --> 0:20:02.719 such an egg sele the idea stick around. 0:20:03.119 --> 0:20:12.440 We'll be right back. Welcome back. 0:20:13.000 --> 0:20:18.080 Okay, we floored that big motivation for refrigerating eggs is salmonilla, 0:20:18.640 --> 0:20:21.640 which mostly ends up on the outside of the egg 0:20:22.000 --> 0:20:25.679 on the shell. So now the question here is I 0:20:25.720 --> 0:20:27.800 guess a naive question would be why don't we just 0:20:28.040 --> 0:20:29.960 wash the eggs when they come out of the chicken? 0:20:30.600 --> 0:20:33.080 Egg Washing is a whole lot lot of science. So 0:20:33.240 --> 0:20:36.359 again if you look at different laws of regulation in 0:20:36.359 --> 0:20:39.960 different countries and the US, egg washing is mandatory for 0:20:40.119 --> 0:20:43.480 all eggs that are commercially produced and sold. In Europe, 0:20:43.640 --> 0:20:47.720 egg washing is not allowed. And in Australia are the 0:20:47.800 --> 0:20:51.080 large proportion of eggs sold commercially are washed. Not all 0:20:51.119 --> 0:20:53.560 of them are washed, large proportion of them are washed. 0:20:53.680 --> 0:20:55.640 When you say washed, what does that mean like rinse 0:20:55.680 --> 0:20:59.080 with water or actual soilp and chemicals or disinfectant. 0:20:59.200 --> 0:20:59.800 Yeah, so that are. 0:20:59.720 --> 0:21:02.639 Different and different different ways people do it. Some people 0:21:02.720 --> 0:21:05.879 they wash and sanitize, other people just wash. So it 0:21:05.960 --> 0:21:09.200 depends on what procedures or the farms are following. So 0:21:09.480 --> 0:21:13.240 egg washing machine, egg goes into a washer so where 0:21:13.240 --> 0:21:16.919 the brushes are set to remove the visible fickle material 0:21:16.960 --> 0:21:20.800 from the eggshell. Then they are sanitized with flordinated water 0:21:21.320 --> 0:21:24.800 or food grade sanitizer and then they're dried. So that's step. 0:21:25.160 --> 0:21:27.800 But again there's a whole lot of signs behind how 0:21:27.840 --> 0:21:31.320 that washing is done. But I do not recommend people 0:21:31.320 --> 0:21:33.520 who have got back at chickens to wash egg at 0:21:33.520 --> 0:21:36.920 home because you need right temperature of the water while 0:21:37.040 --> 0:21:39.520 washing an egg. If eggs are being laid and you're 0:21:39.560 --> 0:21:42.320 collecting fresh eggs, which are warm, and if you're putting 0:21:42.359 --> 0:21:45.800 that in a very cold water under the tap, you're 0:21:45.880 --> 0:21:48.800 likely crack the egg because the difference in temperature radio 0:21:49.480 --> 0:21:51.959 On the other hand, if you're collecting egg it has 0:21:52.000 --> 0:21:53.879 cooled down because you just don't know what time of 0:21:53.880 --> 0:21:56.359 the day you're collecting eggs, water temperature outside in the 0:21:56.440 --> 0:21:59.679 chicken cook you just don't know what temperature that egg is. 0:21:59.800 --> 0:22:02.320 If you are washing it with other very hot or 0:22:02.400 --> 0:22:05.399 very cold water, you're likely to crack those eggs. So 0:22:05.480 --> 0:22:08.920 don't wash eggs at home. You might splash contaminated water 0:22:09.000 --> 0:22:12.880 everywhere as well, so definitely wash your hands after handling egg. 0:22:13.040 --> 0:22:16.199 Don't wash egg but when you are handling eggs, wash 0:22:16.240 --> 0:22:20.159 your hands because there's likely to be a bacteria on 0:22:20.200 --> 0:22:20.600 the shell. 0:22:20.840 --> 0:22:22.720 I think I read some ra that washing can also 0:22:22.880 --> 0:22:25.440 damage either the lining or the inside of the egg. 0:22:25.520 --> 0:22:26.680 Is that true. Yes. 0:22:26.800 --> 0:22:30.320 When you talked about protective mechanism, it's called as cuticle, 0:22:30.520 --> 0:22:34.439 also referred as bloom on the eggs shell. That's another 0:22:34.560 --> 0:22:38.760 barrier or defense mechanism of an eggshell which prohibits or 0:22:38.800 --> 0:22:42.879 which stops bacteria from migration into shell. But one of 0:22:42.960 --> 0:22:45.240 the limitations of the cuticle is that it is not 0:22:45.440 --> 0:22:50.160 uniformly distributed around the shell. And when we looked at 0:22:50.200 --> 0:22:53.800 the cutical deposition on the egg coming from a particular flock, 0:22:54.000 --> 0:22:56.160 there can be a lot of variation and how cuticle 0:22:56.240 --> 0:23:00.520 is deposited, but it definitely has a capacity to protect 0:23:00.840 --> 0:23:04.800 this egg from bacteri little penetration and during washing, the 0:23:05.000 --> 0:23:10.359 washing can actually damage that cuticle during the washing process. 0:23:10.040 --> 0:23:13.600 Which makes the egg more vulnerable to bacteria getting in 0:23:13.800 --> 0:23:14.200 that can. 0:23:14.440 --> 0:23:17.760 But after washing and after drying, those eggs are oiled 0:23:18.240 --> 0:23:22.040 to see the pores so the bacteria doesn't get in 0:23:22.080 --> 0:23:25.240 when the posts are sealed, and that is done to 0:23:25.320 --> 0:23:28.800 replace the job of cuticle because critical is damaged during washing. 0:23:29.040 --> 0:23:33.200 Oh, fascinating. So when you say they're washed commercially, they're 0:23:33.280 --> 0:23:36.439 usually washed and sealed, washed and oiled and oil the 0:23:36.480 --> 0:23:39.560 porste Yeah, so that's fascinating. So if I go to 0:23:39.600 --> 0:23:42.280 Europe and I'm in Europe, then I'm not allowed to 0:23:42.359 --> 0:23:44.439