Answer :
The United States Department of Agriculture (USDA) requires that raw (uncooked) eggs maintain a temperature of transportation 45 degrees F or less during transportation.
Eggs are perishable foods, which means they can spoil and become unsafe to eat if not stored or transported correctly. To understand the importance of temperature control for raw eggs, let's break down some key points:
Temperature Control: The USDA has set guidelines to inhibit the growth of bacteria such as Salmonella, which can be present in raw eggs. Keeping eggs at a temperature of 45°F or lower helps prevent these bacteria from multiplying.
Danger Zone: Bacteria generally multiply most rapidly at temperatures between 40°F and 140°F (4°C and 60°C). This range is often referred to as the "danger zone". If perishable foods like raw eggs are kept in this range for more than two hours, they may become unsafe to eat.
Transportation Guidelines: When transporting raw eggs, it is crucial to maintain the required temperature to ensure safety. Maintaining the temperature below 45°F helps to decrease the risk of foodborne illnesses.
General Storage Tips: While transporting and storing eggs, it is important to keep them in their original carton on a shelf in the refrigerator, rather than in the refrigerator door, where the temperature can be warmer. Regular checks with a thermometer help ensure that the refrigerator remains at 40°F (4°C) or colder.
In summary, the correct answer is that the USDA requires raw eggs to be kept at no more than 45 degrees F during transportation to ensure food safety and prevent bacterial growth.
