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CNET
2 days ago
- Health
- CNET
This Is How Long Eggs Last in the Fridge
Although eggs have been a common kitchen staple since the dawn of time, you may not know everything about this protein-packed ingredient, including how long they last in the fridge. According to a CNET survey, 93% of Americans are concerned about inflation, and 77% are experiencing "sticker shock" when shopping for groceries. If you're considering buying eggs in bulk to save money or simply want to stretch that carton in your fridge for as long as possible, we have you covered. We spoke to a food safety expert to explain the best way to store eggs so that you can enjoy them at their best, no matter when you decide to use them. How long do eggs last in the fridge? According to the US Department of Agriculture, eggs typically stay good for three to five weeks in the fridge. They "often remain safe to eat for a week or two beyond that date, as long as they've been kept refrigerated," said Zachary Cartwright, a member of the Food Safety and Quality Management Division at the Institute of Food Technologists and lead food scientist at Aqualab by Addium. There are ways to maximize an egg's freshness. Cartwright says you should keep your eggs in their original carton and "with the pointed end down to help maintain their freshness by keeping the air cell at the top. This slows moisture loss and keeps the yolk centered." It's also important to store eggs in the coldest part of your fridge rather than the door since the temperature fluctuates in that area, he says. Hard-boiled eggs that are still in their shell stay good for about a week in the fridge, according to the USDA. Why do we refrigerate eggs? The USDA recommends that eggs from a hen be stored in the fridge as soon as possible."In the U.S., eggs must be refrigerated due to the washing process that removes the natural protective coating on the shell, making them more susceptible to bacteria," Cartwright says. "In some other countries, eggs are not refrigerated because they retain their protective coating. However, once eggs are refrigerated, they should remain so to prevent condensation, which can promote bacterial growth." According to State Food Safety, the U.S. washes its eggs to prevent the spread of salmonella. The USDA also recommends that eggs from a hen be stored in the fridge as soon as possible after they are gathered. Can I freeze eggs? Cooked eggs freeze extremely well. David Watsky/CNET Yes, but not in their shells. One option for freezing eggs is to crack them and then beat them together before storing them. Or you can freeze the egg yolks and whites separately. According to the USDA, the whites are more optimal for freezing because the texture stays the same, but if you want to freeze the yolks, you'll need to add salt and corn syrup or sugar to help with the consistency. Individual eggs can be frozen separately in ice cube trays and muffin pans, and they can stay frozen for up to one year. You can also cook scrambled eggs or egg bites and store them in the freezer for two to three months. Although eggs can spoil, they often stay fresh much longer than you'd think. How to test egg freshness If you want to check if your eggs are still good before you crack them, you can perform a simple float test with your egg and a glass of cold water. First, fill a large glass with cold water, then gently drop the egg inside. If the egg sinks and turns to its side, it's still perfectly good to eat. If the egg sinks, but stays upright, it's also still OK to eat, but it is an older egg and should be used soon. If the egg floats straight to the top of the water, that's your sign that it has gone bad and should be thrown away. The egg float test: The egg on the right has spoiled, according to experts."This test works because air builds up inside the egg as it ages, making it more buoyant," Cartwright says. One important thing to remember about the egg test is that if one of the eggs in the carton passes the test, that doesn't mean all of them will. Individually test each one before cooking it and pay attention to the smell after you crack the egg open. "A strong, sulfur-like odor is a clear sign the egg has gone bad," Cartwright says. Something else to look out for is "unusual coloring, such as a pink, green or iridescent hue in the egg white or yolk, which can indicate bacterial contamination," Cartwright adds. Is the best by date on eggs accurate? It's best to keep your eggs stored in their original says that the best by date on eggs is "a guideline, not a strict rule," adding that eggs are often good for one to two weeks after the date printed on the carton, as long as they've been refrigerated. "As eggs age, their quality diminishes -- they may lose some firmness, and the whites might become thinner -- but they can still be safe to eat," he says. Read more: Here's What an Expert Told Me About Food Expiration Dates
Time of India
21-04-2025
- Health
- Time of India
Why you should never wrap leftovers in aluminium foil? Experts warn of hidden health dangers
You've had a hearty meal, and like most of us, you reach for the aluminium foil to wrap up those delicious leftovers. It seems like the sensible choice—quick, convenient, and commonly used. But what if that very habit is putting your health at risk? According to food safety experts, wrapping your cooked food in aluminium foil might not be as safe as you think. A Hidden Danger in Your Fridge According to MailOnline , aluminium foil is popular for its versatility in cooking and storage, but it's far from ideal for storing leftovers. Why? Because foil doesn't provide an airtight seal. Dr. Zachary Cartwright, a food scientist at Aqualab in Chicago, warns that this creates an open invitation for dangerous bacteria to thrive. 'Aluminum foil alone cannot create a completely airtight seal because it's not inherently adhesive and doesn't conform perfectly to surfaces,' he explains. This lack of airtightness means air—and the oxygen it carries—can sneak into your wrapped food. That oxygen is exactly what bacteria like staphylococcus (responsible for staph infections), Bacillus cereus (known to cause food poisoning), and even the rare but deadly Clostridium botulinum are waiting for. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like She Was Everyone's Dream Girl In 90's, This Is Her Recently. I Am Famous Undo Botulism, Listeria, and More: The Real Risks You might not see it, smell it, or taste it, but improperly stored food can become a breeding ground for harmful pathogens. The World Health Organization highlights that Clostridium botulinum produces toxins that are 'among the most lethal substances known,' capable of causing paralysis and respiratory failure. Meanwhile, Listeria monocytogenes —often found in contaminated food—can lead to listeriosis, a serious condition particularly dangerous for pregnant women, the elderly, and those with weakened immune systems. And if that weren't enough, storing acidic foods like fruits or cabbage in aluminium foil could lead to a chemical reaction where small amounts of metal leach into your food. While generally within safety limits, this can affect the taste and raises concerns when consumed regularly. You Might Also Like: Vegan vs. meat: Twin brothers' six-month experiment reveals which diet packs more vitamins iStock You might not see it, smell it, or taste it, but improperly stored food can become a breeding ground for harmful pathogens. The Safe Way to Store Leftovers So, what's the solution? Food safety authorities recommend using airtight containers or sealable plastic bags instead. These options not only keep bacteria at bay but also help retain moisture and prevent food from absorbing odors in your fridge. Temperature control is just as critical. The U.S. Food Safety and Inspection Services (FSIS) warns against leaving food in the 'danger zone'—between 4°C (40°F) and 60°C (140°F)—where bacteria multiply quickly. Refrigerate leftovers within two hours of cooking (or within one hour in hot climates), and make sure your fridge is set at or below 5°C (41°F). Don't Rely on the Freezer Forever Although freezing food at -18°C (-0.4°F) or lower can halt bacterial growth indefinitely, experts say leftovers in the fridge should be eaten within 48 hours. Beyond that, the risk of foodborne illness increases—even if everything looks fine. While aluminium foil might seem like the easy option, it's a risk not worth taking—especially when safer alternatives are readily available. The next time you go to store your leftovers, think beyond the foil and opt for storage that truly keeps your food fresh and your health protected. Because when it comes to food safety, it's better to be airtight than sorry. You Might Also Like: Is India's love for fresh food burdening its working women? Reddit post sparks heated discussion
Daily Mail
21-04-2025
- Health
- Daily Mail
You're storing your leftovers wrong! Expert reveals why you should NEVER use aluminium foil on the remnants of your Easter feast
Over the Easter weekend, many Brits will have indulged in delicious lunches of roast lamb - with enough leftovers to last the week. While they might be delicious, experts have warned that the remnants of your Easter feast could put you in danger. Food safety experts say that wrapping food in aluminium foil for storage could lead to an infection of dangerous bacteria. And even wrapping up your food correctly might not be enough to avoid food poisoning if you don't take the proper precautions, they warned. Most bacteria require an environment with plenty of oxygen in order to rapidly grow on your food. Unlike safer options such as Tupperware containers and sealable bags, tinfoil doesn't create an airtight seal around your food. Dr Zachary Cartwright, a food scientist for Aqualab in Chicago, says this creates the perfect environment for dangerous pathogens. 'Aluminum foil alone cannot create a completely airtight seal because it's not inherently adhesive and [it] doesn't conform perfectly to surfaces,' Dr Cartwright told Southern Living. Why is aluminium foil dangerous? Wrapping a leftover roast up in aluminium foil and putting it in the fridge might seem like a sensible enough storage method. Yet, although aluminium foil is convenient for cooking or transporting a sandwich, it isn't a safe option for cooked food. Since foil can't adhere to itself, no matter how tight you wrap it there will always be a way for air to get in and allow bacteria, fungi, and viruses to thrive. Improperly stored food can become a breeding ground for bacteria like staphylococcus, the bacteria which causes the staph infection, which creates toxins that cause food poisoning. Likewise, food might become home to Bacillus cerus which excretes a toxic mixture of chemicals that lead to vomiting, abdominal pain, and diarrhoea. In even more severe cases, wrapping your food in aluminium foil could lead to infections of Clostridium botulinum, which causes botulism, and Listeria monocytogenes. Although these bacteria are much rarer, they can lead to serious illness and even fatalities in vulnerable individuals. How to safely store leftovers Instead of wrapping food in aluminium foil, leftovers should be stored in airtight containers or sealable bags. Food should be placed in the fridge two hours after has been served, and anything left out for longer should be thrown away. Leftovers in the fridge can still be eaten for up to 48 hours after being chilled. Food can be stored indefinitely in the freezer provided it is cold enough to prevent bacterial growth. The World Health Organisation warns that Clostridium botulinum creates toxins which are 'one of the most lethal substances known'. The toxins can block nerve functions and lead to respiratory failure and paralysis in some cases. When people eat food contaminated with L. monocytogenes, they may develop a disease called listeriosis, which can be very serious for pregnant women, people older than 65 and people with weakened immune systems. Additionally, Food Safety Scotland (FSS) advises not to keep foods that are highly acidic, such as rhubarb, fruit, or cabbage, in tin foil. This is because these foods may react with aluminium which causes some of the metal to leach into the food. Although the amounts of metal are generally within safe limits it is still better to avoid using foil since it could affect the taste. The FSS says: 'Aluminium foil or containers can affect the taste of these sorts of food, especially if they are stored for a long time.' Instead, you should wrap and store your leftovers in non-reactive, airtight containers in the fridge. Wrapping your food in foil could allow bacteria such as Clostridium botulinum (pictured), which creates the deadly botulism toxins, to grow on your food The US Food Safety and Inspection Services (FSIS) advises: 'Wrap them in airtight packaging or seal them in storage containers. 'These practices help keep bacteria out, retain moisture, and prevent leftovers from picking up odors from other food in the refrigerator.' How to safely store your leftovers Just wrapping your leftovers up correctly isn't always enough to keep your family safe from food poisoning. This is because food needs to be stored at an appropriate temperature to ensure bacteria can't develop. According to FSIS foods need to be kept out of the 'danger zone' between 4°C (40°F) and 60°C (140°F) in which bacteria can develop rapidly. Bacteria start to grow on food in this zone even while it is still on the table so leftovers must be refrigerated within two hours of being served. Any foods left at room temperature must be thrown away if they have been left out for more than two hours, or more than one hour if the temperatures are over 32°C (90°F). So, if you are planning on coming back for seconds, make sure you don't leave it too late before getting the food somewhere cool. However, when it comes to chilling your food, it's vital to make sure you are doing it properly. A survey conducted by the UK Food Standards Agency (FSA) found that 27 per cent of people are likely to leave food that should be chilled in a cool place like a porch or garage due to a lack of space in the fridge. To stay safe, food needs to be kept in a fridge which is set to at least 5°C (41°F) or lower. Additionally, the FSA says that trying to make your leftovers last all week could be just as dangerous. Putting food in the fridge only slows the growth of bacteria rather than stopping it entirely, so the government watchdog advises that leftovers must be eaten within 48 hours. You can store your food indefinitely in the freezer as long as it is -18°C (-0.4°F) or lower to completely stop the development of germs.
