ANSA warns about the quality of eggs bought during the heat wave

As eggs are perishable products, they must be stored at appropriate temperatures and consumed within the set period. In hot weather, eggs can be contaminated with dangerous bacteria such as Salmonella if they are kept at high temperatures.

In this context, the National Food Safety Agency recommends checking the appearance of eggs before purchase and consumption: the shell must be intact, clean, matte, porous, without spots and specific smell; the validity period is 28 days from the laying date; eggs must be properly marked.

The marking must also include the manufacturer’s code (eg 3MD EPC 000) and the date of minimum durability (DDM: xx.yy.zz), i.e. the date until which the eggs retain their properties if properly stored.

Standards for the detection of Salmonella bacteria can be purchased from the online store of the Moldovan Standardization Institute – https://shop.standard.md/