The 'sell-by dates' of fresh eggs is extended in the EU from 21 to 28 days from the date of laying, thanks to the recent amendment of Annex III to Regulation (EC) No. 853/2004 (Hygiene 2 Regulation).
The reg. EU 2022/2258 thus extends both the durability and the delivery deadline of the eggs to final consumers to 28 days from laying. To reduce food waste (1), without sacrificing safety (2,3).
1) Fresh eggs, 'sell-by dates' and delivered within 28 days of filing
'Eggs must be delivered to the consumer within a maximum term of 28 days from the filing date.
For the eggs of hens of the Gallus gallus species, the minimum conservation term as defined in Article 2, paragraph 2, letter r) of EU regulation 1169/2011 is set at no more than 28 days from the date of laying.
If the deposition period is indicated, the minimum conservation term is determined starting from the first day of this period' (4,5).
2) Durability of eggs, the EFSA opinion (2014)
Il panel scientific Biological Hazards of EFSA had already expressed its opinion on the durability of eggs way back in 2014. (6) The food safety risks of eggs for consumption were examined (table eggs) related to deterioration and development of pathogens, the European Food Safety Authority had suggested defining the minimum shelf life for hens' eggs within a maximum of 28 days.
The previous 'sell-by dates', set at 21 days from the date of filing, was therefore meaningless. In addition to having limited influence on the food safety of eggs, such a short term had a significant impact on the quantity of food waste that Europe itself is committed to reducing, at the level of retail sales and administration but also in the homes of consumers. (7)
3) Fresh eggs, how to preserve quality over time
The durability of the eggs for fresh consumption of category A is the period within which the eggs maintain their particular qualitative characteristics. Paying attention to their correct conservation, in constant temperature and humidity conditions and without sudden changes which could instead compromise the sterility of the egg, damaging its head membranes.
The quality of the eggs it naturally decreases, over time, due to the exchanges of water vapor and carbon dioxide with the outside, through the pores of 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 the pH, the yolk flattens, the vitelline membrane loses strength.
4) Salmonella risk
Salmonella Enteritidis it is the most widespread pathogenic bacterium in eggs and egg products in the European Union. (8) Vertical transmission – from infected laying hens into eggs – is today the most widespread route of contamination. (9)
The risk development of Salmonella in eggs, according to EFSA, is related to storage and transport temperatures. 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
Footnotes
(1) Reducing waste is one of the objectives of the Wasteless in Horizon Europe project. Together with the development of innovative tools for monitoring food losses and waste and good practices for the reuse of waste. https://wastelesseu.com/
(2) EU Reg. 2022/2258, amending and rectifying Annex III of reg. EC 853/2004 relating to the specific hygiene requirements for food of animal origin with regard to fishery products, eggs and certain highly refined products, and which amends the Commission delegated regulation EU 2019/624 with regard to certain bivalve molluscs
(3) EC Reg. 589/2008, laying down detailed rules for the application of Regulation (EC) No. 1234 /2007 as regards the marketing standards applicable to eggs
(4) EC Reg. 853/2004, Annex III, Section X, Chapter I, new points 3 and 4
(5) Eggs withdrawn from the shelves after the 28th day from the laying date can still be sent by traders to the processing industry
(6) 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
(7) Dario Dongo. Expiry date and TMC, EFSA guidelines for the reduction of food waste. GIFT (Great Italian Food Trade). 20.12.20
(8) Silvia Bonardi, Dario Dongo. Salmonella, the most common pathogen in Europe, ABC. GIFT (Great Italian Food Trade). 1.10.18
(9) EFSA considers the secondary contamination route, trans-shell, of minor relevance as regards the term of marketability of eggs. In fact, the hygienic conditions of handling have definitely improved in recent decades. And data is scarce
Maria Ada Marzano
Veterinarian specialist in inspection of food of animal origin and research doctor in animal nutrition and food safety.
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
