How long can raw eggs stay out?
By
Dr Fernanda Papa Spada (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Fernanda Papa Spada (PhD) is a Food Scientist with expertise in Food Technology, eggs, meat, fruits, vegetable, and volatile compounds. She writes and reviews content on these topics.
Dr Spada’s Highlights:
Research at the University of São Paulo
PhD in Food Science and Technology at the University of São Paulo/ Brazil and six-month visitor Recherche at Reading University/ United Kingdom.
Bachelor of Food Science at the University of São Paulo/ Brazil and a one-year scholarship at the Agrosup and Institute of Agronomic Research (INRA) Dijon/ France.
The most important qualities that could be presented are determination and persistence. I am always willing to learn and have new goals. I have abilities to work in group, and technical abilities in languages (French and English), and in many computational tools such as data analysis and bio-statistical advanced analysis.
Professional Experience:
Dr Spada is PhD in Food Science and Technology. I have a partnership with the “Flavor center”; at the University of Reading-UK specialising in analysis chromatography olfactometry (GCO) and technical aids for identifying volatile compounds (GCMS and SPE).
Dr Fernanda Spada did her interuniversity exchange graduation (Brazil/France) in Food Science at USP/ESALQ and the Institut National de la Recherche Agronomique (INRA-Dijon). In mid-2010 she returned to USP / ESALQ in 2012 and completed her Master’s in food science and technology, focusing on products with reduced fat and high sensory acceptance from consumer groups at different ages.
Education:
2019 – 2022 Post-doctorate
Faculty of Pharmaceutical Sciences, FCF/USP, Brazil
Knowledge area: Science and Technology of the Food
2013 – 2017 Doctorate Food Science.
Luiz de Queiroz College of Agriculture, ESALQ, Brazil
with Sandwich Doctorate in University of Reading
Title: Roasted jackfruit seed as a potential substitute for chocolate aroma: obtainment, composition, olfactometry, and application, Year of degree: 2017
2011 – 2013 Masters in Food Science.
Luiz de Queiroz College of Agriculture, ESALQ, Brazil
Title: Reducing fat levels in mortadella bologna and its sensory influence on tasters of different ages, Year of Degree: 2013
2005 – 2010 Undergraduate in Food Science.
Luiz de Queiroz College of Agriculture, ESALQ/USP, Brazil
Title: Analysis of the water-soluble fraction in human milk and its impact on infants’ taste preferences.
Relevant Published Work:
Articles Published in Scientific Journals
- SPADA, F. P.; LAZARINI, J. G.; BATISTA, P. S.; SARTORI, A. G. O.; SALIBA, A. S. M. C.; AMARAL, J. E. P. G.; PURGATTO, E.; ALENCAR, S. M.
Cocoa powder and fermented jackfruit seed flour: a comparative cell-based study on their potential antioxidant and anti-inflammatory activities after simulated gastrointestinal digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. Impact factor (2021 JCR): 4,1250, v.xx, p.10.1002/jsfa.12, 2023.
Home page: [https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsfa.12568]
- SPADA, FERNANDA PAPA; DE ALENCAR, SEVERINO MATIAS; PURGATTO, EDUARDO
Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder. Future Foods., v.6, p.100158, 2022.
Home page: [https://www.sciencedirect.com/science/article/pii/S2666833522000466]
- GIOVANINI DE OLIVEIRA SARTORI, ALAN; PAPA SPADA, FERNANDA; PENA RIBEIRO, VICTOR; ROSALEN, PEDRO LUIZ; IKEGAKI, MASAHARU; KENUPP BASTOS, JAIRO; DE ALENCAR, SEVERINO MATIAS. An insight into the botanical origins of propolis from permanent preservation and reforestation areas of southern Brazil. Scientific Reports. Impact factor (2021 JCR): 4,9960, v.11, p.22043 (2021), 2021.
Home page: [https://doi.org/10.1038/s41598-021-01709-1]
- SPADA, FERNANDA PAPA; BALAGIANNIS, DIMITRIOS P.; PURGATTO, EDUARDO; DO ALENCAR, SEVERINO MATIAS; CANNIATTI-BRAZACA, SOLANGE GUIDOLIN; PARKER, JANE K. Characterisation of the chocolate aroma in roast jackfruit seeds. FOOD CHEMISTRY. Impact factor (2021 JCR): 9,2310, v.354, p.129537, 2021.
Home page: [https://www.sciencedirect.com/science/article/abs/pii/S0308814621005434]
- SPADA, F. P.; MANDRO, GABRIELA FERNANDA; DA MATTA, MANOEL DIVINO; CANNIATTI-BRAZACA, S. G. Functional properties and sensory aroma of roasted jackfruit seed flours compared to cocoa and commercial chocolate powder. Food Bioscience. Impact factor (2021 JCR): 5,3180, v.37, p.100683, 2020.
Home page: [https://www.sciencedirect.com/science/article/pii/S2212429220310208]
- SPADA, F. P.; SILVA, P. P. M.; MANDRO, G. F.; MARGIOTTA, G. B.; SPOTO, M. H. F.; BRAZACA, S. G. C. Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder. PLoS One. Impact factor (2021 JCR): 3,7520, v.13, p.e0197654, 2018.
Home page: [https://doi.org/10.1371/journal.pone.0197654] or
[https://journals.plos.org/plosone/article/authors?id=10.1371/journal.pone.0197654]
- SPADA, FERNANDA PAPA; ZERBETO, LAIS MASSON; RAGAZI, GABRIEL BERNARDES CABREIRA; GUTIERREZ, ÉRIKA MARIA ROEL; DE SOUZA, MIRIAM COELHO; PARKER, JANE K.; CANNIATTI BRAZACA, SOLANGE GUIDOLIN. Optimization of Chocolate Aroma Production in Roasted Jackfruit Seeds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. Impact factor (2021 JCR): 5,8950, v.21, p.2017 – 1208, 2017.
Home page: [ http://pubs.acs.org/doi/abs/10.1021/acs.jafc.6b04836]
- SELANI, M.; SHIRADO, G. A. N.; MARGIOTTA, G. B.; SPADA, F. P.; PIEDADE, S. M. S.; CASTILLO, C.J.C.; BRAZACA, S. G. C. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger. Meat Science. Impact factor (2021 JCR): 7,0770, v.112, p.69 – 76, 2016.
Home page: [http://www.sciencedirect.com/science/article/pii/S0309174015301157]
- SPADA, F. P.; SELANI, M.; COELHO, A.A.D.; SAVINO, V.J.M.; RODELLA, A. A.; SOUZA, M.C.; Fávia Salgado Fischer; LEMES, D. E. A.; Solange Guidolin Canniatti. Influence of natural and synthetic carotenoids on the color of egg yolk. SCIENTIA AGRICOLA. Impact factor (2015 JCR): 0,9540, v.73, p.234 – 242, 2016.
Home page: [https://doi.org/10.1590/0103-9016-2014-0337]
- SALDANA, E.; LEMOS, A. L. C.; SELANI, M.; SPADA, F. P.; ALMEIDA, M. A.; CASTILLO, C.J.C. Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids. SCIENTIA AGRICOLA. Impact factor (2015 JCR): 0,9540, v.72, p.495 – 503, 2015.
Home page:
[http://www.scielo.br/scielo.php?pid=S0103-90162015000600495&script=sci_arttext]
Conference Papers:
- SPADA, FERNANDA PAPA; GIOVANINI DE OLIVEIRA SARTORI, ALAN; ALENCAR, S. M.; PURGATTO, EDUARDO. Brown propolis as an authentical functional ingredient to food industry, 2021. (Symposium, Presentations in Events). Additional references: Canada/English. Home page: http://www.pangbornsymposium.com/; Canada; Vancouver; Pangborn2021; Elsevier.
- SPADA, FERNANDA PAPA; SALIBA, A. S. M. C.; DE ALENCAR, SEVERINO MATIAS; PURGATTO, E. Evaluating the peculiar aroma of Syzygium malaccense, 2021. (Symposium,Presentations in Events). Additional references: China/English. Online; SenseAsia2021; Elsevier.
- SPADA, F. P.; BATISTA, P. S.; PURGATTO, E.; JACOMINO, A. P.; ALENCAR, S. M. Evaluating the peculiar aroma of Eugenia pyriformis Cambess, 2020. (Congress,Presentations in Events). Additional references: Holanda/English. Netherlands – Online; Netherlands; Evento: Eurosense; Elsevier.
- SPADA, F. P.; ALENCAR, S. M.; PURGATTO, E. Production of natural chocolate aroma by jackfruit seeds applied and their application in beverages, 2020. (Congress,Presentations in Events). Additional references: Holanda/English. Netherlands – Online; Netherlands; Eurosense; Elsevier.
- SPADA, FERNANDA PAPA. The use of jackfruit seeds as a chocolate aroma in food, beverages and make-be products., 2020. (Conference or lecture, Presentations in Events). Additional references: Great Britain/English. England; London; 29th World Conference on Food and Beverages; Food Tec Conferences.
- SPADA, F. P.; METHVEN, L.; Solange Guidolin Canniatti; PARKER, J. K. Jackfruit seed as a potential substitute for chocolate aroma, 2015. (Congress,Presentations in Events). Additional references: Great Britain /English. Home page: https://www.northumbria.ac.uk/about-us/news-events/events/2015/07/3rd-nursten-postgraduate-flavour-symposium/; Local: Newcastle; Newcastle; Evento: 3rd Nursten Postgraduate Flavour Symposium; Northumbria University.
Other References:
Reading University -SPADA 2017
https://centaur.reading.ac.uk/68248/1/FINAL%20Paper%20Jack%20I%20-22nd%20Jan%202017.pdf
Confectionery News – SPADA 2017
PubMed SPADA 2023 https://pubmed.ncbi.nlm.nih.gov/36960787/
EUREKALERT – SPADA 2018 – https://www.eurekalert.org/news-releases/506333
LIVEKINDLY – SPADA 2018 – https://www.livekindly.com/chocolatey-aroma-jackfruit-seeds/
DAILY NEWS – SPADA 2018 – http://dailynews.lk/2018/11/05/tc/167435/jackfruit-seed-may-soon-be-substitute-cocoa?page=16
You can view some of Dr. Spada’s research, as well as links to her professional profile:
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will explore the question, “How long can raw stay out?” We will also discuss ways to preserve eggs and explore the shelf life of raw eggs.
What can reduce the shelf life of raw eggs when they stay out?
Cracked shells, higher storage temperatures, soft shells, and thinner shells can all reduce the shelf life of raw eggs. When eggshells are cracked, bacteria can enter the egg, leading to a shorter shelf life and increased risk of contamination (4).
Storing eggs at temperatures above 40°F or 4°C accelerates bacterial growth, increasing the risk of spoilage and foodborne illnesses (4).
Good shell quality is vital for the shelf life of raw eggs. It ensures product safety, preserves internal components, and maximizes the quantity of processed egg products. Poor shell quality limits acceptability and reduces available shelf life (5).
How long can raw eggs stay out?
Unrefrigerated eggs can last for at least 3 weeks at a temperature of 25°C and a relative humidity of 65% (1). Eggs are considered perishable items and should be handled with care.
When stored in the refrigerator, eggs in their shells can be safely consumed for up to 5 weeks (2).
Open raw beaten eggs left outside the refrigerator it is recommended to discard them (3). Bacterial growth occurs at a faster rate between temperatures of 104 °F or 40 °C, increasing the risk of contamination in raw eggs left out for extended periods. Thus, it is recommended the immediate use of open eggs (4).
How long can raw eggs last in the fridge?
Eggs can remain fresh and safe to eat for up to 3 weeks when stored in the refrigerator. Refrigeration is highly effective in preserving the quality of eggs, with storage temperature being the key factor that impacts their deterioration rate. Keeping eggs closer to the freezing point slows down the decline in quality (1).
In fact, eggs stored at -1°C for several months degrade similarly to those stored at 27°C for 10 days (1).
To preserve internal quality and extend shelf life, it is recommended to store eggs at 39°F or 4ºC. This method can extend the shelf life of at least 20% of eggs by a minimum of 5 weeks (2).
By maintaining temperatures below 46°F or 8ºC, refrigeration inhibits the growth of most microorganisms and mesophiles, effectively slowing down the deterioration of eggs’ internal quality (2).
How long can raw eggs stay in the freezer?
Raw eggs can stay in the freezer for an extended period of time, maintaining their quality and safety. In the freezer at a temperature of -18°C, homemade packaging of yolk eggs remains stable for up to 3 weeks, while white eggs can stay stable for up to 5 weeks (2).
To ensure successful freezing, it is important to remove the eggs from their shells. Freezing the eggs in their shells can cause cracks due to the expansion of the liquid inside as it freezes (6). For best results, it is recommended to separate the yolks and whites before freezing (1 and 6).
What are the safety recommendations to freeze yolk and egg whites?
To freeze yolks and egg whites, you have several options. Begin by using fresh eggs and checking their expiration dates (7). Freezing them in smaller portions is a practical approach.
For freezer storage, opt for freezer-proof bags or containers that provide protection against air and moisture. It’s essential to remove as much air as possible from the containers or bags to maintain quality (8).
To maintain hygiene and prevent cross-contamination, thoroughly clean utensils such as knives and cutting boards with hot, soapy water to eliminate any food residues and bacteria (8).
By following these steps, you can ensure the safety and hygiene of your frozen eggs.
How do you know if raw eggs are still fresh?
There are a couple of indicators that distinguish fresh eggs from old ones.
Eggs in shell:
Float test: Fill a bowl with water and place an egg in it. If it settles at the bottom, it’s fresh. Floating indicates an older egg due to increased air cell size over time (9).
Egg candling: Use a bright light against the broader side of an egg. If it appears empty or contents move, it’s old due to a larger air space (9).
Cracking eggs:
Consistency or viscosity: If the egg white clings closely to the bright orangish-yellow yolk, it’s fresh. Separation between the white and yolk suggests an older egg. Old eggs have thinner whites and flattened yolks (1).
Odor: Fresh eggs lack a strong smell, the smell is agreeable. Not agreeable odor or while a sulfur-like, putrid odor indicates spoilage (1).
Other FAQs about Eggs that you may be interested in.
How long can scrambled eggs sit out?
Conclusion
In this article, we have addressed the question, ‘How long can raw stay out?’ Unrefrigerated eggs last up to 3 weeks at 77°F or 25°C. Discard open raw beaten eggs left outside. Refrigeration preserves raw egg freshness.
References
1. Torrico DD, No HK, Prinyawiwatkul W, Janes M, Corredor JA, Osorio LF. Mineral oil–chitosan emulsion coatings affect quality and shelf‐life of coated eggs during refrigerated and room temperature storage. Journal of Food Science. 2011 May;76(4):S262-8. Available from:
2. Wahba NA, Mel-Shereif WA, Amin M. The effect of different preservation methods on egg quality and validity. Assiut Veterinary Medical Journal. 2014 Oct 1;60(143):42-8. Available from: https://avmj.journals.ekb.eg/article_171048.html
3. Parkhurst C, Mountney GJ. Poultry meat and egg production. Springer Science & Business Media; 2012 Dec 6.
4. Linscott AJ. Food-Borne Illnesses. Clin Microbiol Newsl [Internet]. 2011;33(6):41–5. Available from:
http://dx.doi.org/10.1016/j.clinmicnews.2011.02.004
5. Wolc A, Arango J, Settar P, O’Sullivan NP, Olori VE, White IMS, et al. Genetic parameters of egg defects and egg quality in layer chickens. Poult Sci [Internet]. 2012;91(6):1292–8. Available from: https://www.sciencedirect.com/science/article/pii/S0032579119402460
6. Sharif MK, Saleem M, Javed K. Chapter 15 – Food Materials Science in Egg Powder Industry. In: Grumezescu AM, Holban AMBT-R of MS in FB, editors. Handbook of Food Bioengineering [Internet]. Academic Press; 2018. p. 505–37. Available from:
7. USDA. Food Safety and Inspection Service [Internet]. [cited 2023 May 29]. Available from:
8. Kamboj S, Gupta N, Bandral JD, Gandotra G, Anjum N. Food safety and hygiene: A review. Int J Chem Stud. 2020;8(2):358–68. https://www.researchgate.net/profile/Neeraj-Gupta-17/publication/339877534_Food_safety_and_hygiene_A_review/links/5e7f7b41299bf1a91b866018/Food-safety-and-hygiene-A-review.pdf
9. Belitz H-D, Grosch W, Schieberle P, editors. Eggs BT – Food Chemistry. In Berlin, Heidelberg: Springer Berlin Heidelberg; 2009. p. 546–62. Available from: https://doi.org/10.1007/978-3-540-69934-7_12
