The eggs will no longer be in the refrigerators on the market! They get second place under the new regulation

In the future, customers will have to search for eggs in chain stores alongside flour and sugar, rather than in refrigerated display cases.

New regulations have allowed retailers to no longer store these products in refrigerators. Although many consumers are surprised by the new trend and wonder if food will still be healthy in the new conditions, experts say there is no reason to worry, since eggs are more comfortable in temperatures above five degrees.

Zoran Rasic from the “Jagodina” Specialist Veterinary Institute believes that retail chains do not make large stocks, but buy on demand, so the risk of hygienic breakdowns is minimized. It highlights that the regulation on egg quality is fully harmonized with European directives and has been applied in Serbia since the beginning of this year.

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– It is not good that the storage temperature changes from low to high, while allowing the opposite – emphasizes Rasic. – When we buy eggs that were out of the refrigerator in the store, we can keep them in it or in the pantry at home. But, if they were standing in the refrigerator on the market, they should be stored in the same way so as not to break the cold chain. The shelf life of this food is very important, extending for 28 days from the moment of production.

Zoran Ivanović, head of the Veterinary Directorate of the Ministry of Agriculture, also points out that class A eggs are not exposed to the cooling procedure below 5 degrees Celsius.

– The Regulation on the quality of eggs prescribes that this product can be kept at a temperature below five degrees only during transport, which is less than 24 hours or in retail facilities, but not more than 72 hours – explains Ivanović.

– There are lids on household refrigerators, just so these foods are not too cold. The temperature in them is between eight and 12 degrees. In stores, no one keeps their eggs in the part where the meat is stored, where the temperature is two to four degrees, but in the milk, where the temperature is around seven degrees. Science has advanced, we follow European regulations and standards, and that is why regulations are changing.