It is required to store the eggs at eggs at 45° F (7.2° C) or cooler to prevent the risk of illness and death caused by a pathogenic bacterium called Salmonella Enteritidis (SE), which is found in shell eggs that have not been processed to kill Salmonella. Moreover, the air temperature do not affect the internal egg temperature because the shell keeps the yolk cooler by 5ºF (3ºC).
