Which statement best describes how to minimize growth of Salmonella enteritidis in eggs after laying?

• A. Room temperature storage
• B. Refrigeration below 45 F after laying
• C. Vacuum seal at room temperature
• D. Freeze for 2 days

Answer: (B)

Controlling storage temperature is the key to limiting Salmonella growth in eggs after laying. Keeping eggs refrigerated at or below about 45°F slows or essentially stops the bacteria from multiplying because they grow much more slowly in cold conditions. The so-called danger zone for bacterial growth is roughly 40–140°F, so room-temperature storage provides an environment where Salmonella can rapidly multiply. Vacuum sealing at room temperature doesn’t reliably prevent growth and isn’t a means to kill the bacteria. Freezing can halt growth, but it isn’t a practical or fully protective safety measure for eggs, and quality can be affected. In short, refrigeration below 45°F is the best way to minimize growth.