# AI tells a user that eggs left at room temperature for 2 hours are safe to eat if they are washed before cooking

- **ID:** `food-safety/egg-safety-cold-chain`
- **Domain:** food-safety
- **Category:** health_risk
- **Error Code:** `FS-2024-EGG-TEMP`
- **Verification:** ai_generated
- **Fix Rate:** 92%

## Root Cause

Salmonella Enteritidis can grow in eggs at room temperature (above 40°F/4°C) within 2 hours; washing eggs does not remove internal contamination that occurs through the shell pores, and the USDA recommends refrigerating eggs at or below 40°F (4°C) and discarding any left out for more than 2 hours.

## Version Compatibility

| Version | Status | Introduced | Deprecated |
|---------|--------|------------|------------|
| USDA Egg Grading Manual 2023 | active | — | — |
| FDA Food Code 2022 | active | — | — |

## Workarounds

1. **Store eggs in the refrigerator at or below 40°F (4°C) immediately after purchase. If eggs are left at room temperature for more than 2 hours (or 1 hour if above 90°F/32°C), discard them. Use a refrigerator thermometer to verify temperature.** (95% success)
   ```
   Store eggs in the refrigerator at or below 40°F (4°C) immediately after purchase. If eggs are left at room temperature for more than 2 hours (or 1 hour if above 90°F/32°C), discard them. Use a refrigerator thermometer to verify temperature.
   ```
2. **For recipes requiring room-temperature eggs, remove eggs from refrigerator immediately before use (not more than 30 minutes) and cook to an internal temperature of 160°F (71°C) for dishes like custards or quiches.** (90% success)
   ```
   For recipes requiring room-temperature eggs, remove eggs from refrigerator immediately before use (not more than 30 minutes) and cook to an internal temperature of 160°F (71°C) for dishes like custards or quiches.
   ```
3. **Use pasteurized shell eggs (look for 'pasteurized' on the carton) for raw or undercooked applications (e.g., Caesar dressing, eggnog), as they are heat-treated to kill Salmonella without cooking the egg.** (93% success)
   ```
   Use pasteurized shell eggs (look for 'pasteurized' on the carton) for raw or undercooked applications (e.g., Caesar dressing, eggnog), as they are heat-treated to kill Salmonella without cooking the egg.
   ```

## Dead Ends

- **** — Washing eggs removes the protective cuticle and can force bacteria through shell pores into the egg; USDA and FDA advise against washing eggs (95% fail)
- **** — While cooking kills bacteria, toxins produced by Salmonella during growth at room temperature are heat-stable and may survive boiling; also, internal contamination may not be fully eliminated if eggs are undercooked (80% fail)
- **** — Refrigeration stops further growth but does not kill bacteria already present; the USDA recommends discarding eggs left out for more than 2 hours due to potential high bacterial load (90% fail)