Eggs held on farm for more than 36 hours after laying must be kept at what temperature to minimize Salmonella enteritidis growth?

• A. 32 F
• B. 40 F
• C. 45 F
• D. 55 F

Answer: (C)

The safety concept here is controlling Salmonella growth by keeping eggs cold. Salmonella enteritidis grows best in the warm “danger zone,” roughly 40°F to 140°F, so refrigerating eggs slows or stops its growth. The standard requirement for eggs held on the farm for more than 36 hours after laying is to keep them at 45°F or below. This temperature is cold enough to minimize bacterial growth while avoiding the quality issues that freezing (32°F) can cause. At 55°F, the eggs stay in a temperature range that allows more rapid bacterial growth, which is not desired. So, keeping eggs at or below 45°F best minimizes Salmonella growth.