Yes, eggs in Japan are refrigerated.
This practice is part of a broader approach to food safety and preservation that aligns with international standards, particularly those established to minimize spoilage and the risk of foodborne illnesses.
The Standard Practice for Eggs in Japan
In Japan, similar to countries such as Canada and those in Scandinavia, eggs undergo a processing method that includes both washing and refrigeration. This comprehensive approach to egg handling became a widespread practice following the early 1970s, when egg producers and processors, initially in the U.S., began implementing these measures out of concern for food safety and the prevention of spoilage.
The key reasons behind the washing and refrigeration of eggs in Japan are:
- Food Safety: Washing helps to remove surface contaminants, while refrigeration significantly slows the growth of bacteria, thereby reducing the risk of foodborne illnesses.
- Shelf Life Extension: Keeping eggs at a consistently cool temperature helps to maintain their freshness and quality for a longer period, benefiting consumers and retailers alike.
This standardized procedure ensures that eggs available to consumers in Japan meet strict safety and quality criteria, reflecting a commitment to public health and reliable food supply.
