At what temperature should eggs be received?

Eggs should be received at a temperature of no greater than 45 degrees Fahrenheit to ensure their safety and quality. Receiving eggs above this temperature increases the risk of bacterial growth, particularly Salmonella, which is a concern with shell eggs.

Receiving eggs at 46 degrees might be slightly above the recommended threshold and could compromise their safety. The ideal temperature for receiving eggs helps maintain their freshness and extends their shelf life, while also minimizing food safety risks.

Other temperature options such as 32 degrees, while safe, may not be practical for receiving eggs, as freezing temperatures can damage the structure of the egg and affect quality. Similarly, a temperature of 50 degrees is too warm for safe receipt of eggs, increasing the risk of spoilage and foodborne illness. Therefore, the best practice is to aim for a temperature at or below 45 degrees for optimum safety and quality.