The ‘sell-by date‘ for fresh eggs is extended in the EU from 21 to 28 days from the laying date, thanks to the recent amendment of Annex III to Regulation (EC) No. 853/2004(Hygiene 2 Regulation).
Reg. EU 2022/2258 thus extends both durability and the deadline for delivery of eggs to end consumers to 28 days after laying. To reduce food waste without sacrificing safety (1,2).
1) Fresh eggs, ‘sell-by date‘ and delivery within 28 days of laying
‘Eggs must be delivered to the consumer within amaximum period of 28 days from the laying date.
For eggs from hens of the species Gallus gallus, the minimum durability date as defined in Article 2(2)(r) of EU Regulation 1169/2011 shall be no more than 28 days from the laying date.
If the deposition period is indicated, the minimum storage period shall be determined as of the first day of that period‘ (3,4).
2) Durability of eggs, the EFSA opinion (2014)
EFSA’s Biological Hazards scientific panel had ruled on the durability of eggs back in 2014. (5) Examining the food safety risks oftable eggs related to spoilage and pathogen development, the European Food Safety Authority had suggested that the minimum storage period for chicken eggs be set within a maximum of 28 days.
The previous ‘sell-by date,’ set at 21 days from the deposition date, was therefore meaningless. In addition to having limited influence on the food safety of eggs, such a short deadline had a significant impact on the amount of food waste that Europe itself is committed to reducing, at the retail level but also in consumers’ homes. (6)
3) Fresh eggs, how to preserve quality over time.
The durability of category A fresh-consumption eggs is the period within which the eggs maintain their distinctive quality characteristics. Paying attention to their proper storage, at constant temperature and humidity conditions and without sudden changes that could instead compromise the egg’s sterility by damaging its testaceous membranes.
Egg quality naturally decreases over time due to exchanges of water vapor and carbon dioxide with the outside world through the pores in the shell. And the internal ones, of molecules such as iron and water, between albumen and yolk. Thus the volume of the inner tube increases, the albumen tends to liquefy and increase in pH, the yolk flattens, and the vitelline membrane loses strength.
4) Salmonella Risk
Salmonella Enteritidis
is the most prevalent pathogenic bacterium in eggs and egg products in the European Union. (7) Vertical transmission-from infected laying hens to the inside of eggs-is the most common route of contamination today. (8)
The risk of Salmonella development in eggs is related to storage and transport temperatures, according to EFSA. However, the European Commission has refrained in the 8 years since the EFSA opinion from introducing harmonized rules in this regard.
Maria Ada Marzano and Dario Dongo
Notes
(1) Reg. EU 2022/2258, Amending and correcting Annex III of Reg. EC 853/2004 on specific hygiene requirements for food of animal origin regarding fishery products, eggs and certain highly refined products, and amending Commission Delegated Regulation EU 2019/624 regarding certain bivalve molluscs
(2) Reg. EC 589/2008, laying down detailed rules for the implementation of Regulation (EC) No. 1234 /2007 regarding marketing standards applicable to eggs
(3) Reg. EC 853/2004, Annex III, Section X, Chapter I, new points 3 and 4
(4) Eggs withdrawn from the shelves after the 28th day from the laying date may still be destined by traders to the processing industry
(5) EFSA, BIOHAZ panel. Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens. EFSA journal 2014; 12(7): 3782. doi: https://doi.org/10.2903/j.efsa.2014.3782
(6) Dario Dongo. Expiration date and TMC, EFSA guidelines for reducing food waste. GIFT (Great Italian Food Trade). 20.12.20
(7) Silvia Bonardi, Dario Dongo. Salmonella, the most widespread pathogen in Europe, ABC. GIFT (Great Italian Food Trade). 1.10.18
(8) EFSA considers the secondary, trans-shell contamination pathway to be of minor significance with regard to the term of marketability of eggs. In fact, the hygienic conditions of handling have definitely improved in recent decades. And data is scarce
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
