Final answer:
Shell eggs must be received at an air temperature no higher than 45°F (7°C) to keep them safe and minimize bacterial growth. This ensures quality and helps prevent foodborne illnesses, with USDA advising eggs to be refrigerated at 40°F (4°C) or below.
Step-by-step explanation:
Shell eggs should be received at an air temperature no higher than 45°F (7°C). This temperature ensures the safety and quality of the eggs by minimizing the growth of bacteria and the possibility of foodborne illness. It is crucial that shell eggs are stored and handled properly from the moment they are received to maintain their freshness and prevent contamination.
Proper refrigeration slows down the growth of harmful bacteria, which can be present on the eggshell or within the egg itself. The United States Department of Agriculture (USDA) recommends that eggs should be refrigerated at 40°F (4°C) or lower and that they should be cooked thoroughly before consumption to reduce the risk of Salmonella and other bacteria.
Following these guidelines is important in restaurant kitchens, supermarkets, and other food service establishments to uphold food safety standards and prevent foodborne illnesses among consumers.