Refrigeration is a widely used preservation method that involves maintaining low temperatures to slow down the growth of microorganisms and reduce enzyme activity in eggs. This process helps delay the natural biochemical changes that occur in fresh eggs, allowing them to retain their original quality for a longer period. As a result, refrigeration is an essential technique for extending the shelf life of eggs both domestically and internationally.
Before storing fresh eggs in a cold room, it's important to prepare the storage area properly. The cold storage should be thoroughly cleaned, disinfected, and ventilated to eliminate any existing bacteria or pests. Common disinfection methods include using a bleach solution for spraying or lactic acid fumigation. It’s also crucial to avoid storing other odorous items in the same space, as these can affect the quality of the eggs.
Fresh eggs must undergo strict sensory evaluation and light inspection to ensure they meet quality standards. After selection, the eggs need to be pre-cooled before being placed in the refrigerator. If this step is skipped, the temperature of the eggs may rise, causing condensation on the shell, which promotes mold growth. Pre-cooling typically takes place at 0–2°C with a relative humidity of 80–85% for about 24 hours, allowing the eggs to gradually adjust to the cold environment before final storage.
Once in the cold room, eggs should be stacked separately based on type, arranged in the direction of airflow, and kept neat. Egg boxes should not be placed directly against the walls or each other, and there should be adequate spacing between stacks. A wooden platform or padding should be placed on the floor to prevent moisture from seeping into the eggs. The temperature inside the cold room should remain stable, ideally between -1.5°C and -1°C, and should never drop below -2.5°C, as this could cause internal freezing and cracking of the shells. The relative humidity should be around 88%, as excessively high humidity encourages mold, while too low humidity increases moisture loss and natural drying.
Regular checks are necessary to monitor the condition of the eggs during storage. This helps track quality changes and determine the optimal time for future handling or sale. When eggs are removed from refrigeration, care must be taken to avoid sudden temperature changes. If the temperature rises rapidly, the eggs should be moved to a designated room to allow gradual warming. Only when the egg temperature is 3–4°C lower than the outside temperature should they be taken out. Failing to do so may cause condensation on the shell, leading to microbial growth and spoilage.
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