07 February 2026
A recent assessment by the Norwegian Scientific Committee for Food and Environment (VKM) concludes that the scientific basis for the EU’s 28-day shelf-life limit does not apply to Norway, primarily due to the near-absence of Salmonella Enteritidis and strict cold chain requirements.
The European Food Safety Authority (EFSA) currently mandates a maximum shelf life of 28 days for table eggs across the EU/EEA. This limit is heavily based on risk models focused on Salmonella Enteritidis, assuming significant vertical transmission (from infected hens to the egg interior). However, a comprehensive study by VKM, requested by the Norwegian Food Safety Authority (NFSA), finds that these assumptions do not align with Norwegian production conditions.
Unlike many regions in Europe, Salmonella Enteritidis is not relevant in the Norwegian production chain. Surveillance data show an extremely low prevalence in laying hen flocks, effectively ruling out vertical contamination as a significant risk. Norwegian regulations require eggs to be kept chilled (at a maximum of 120C) throughout the supply chain. This temperature control significantly reduces microbial risk by inhibiting the growth of potential pathogens and spoilage bacteria.
The VKM Panel on Biological Hazards concluded that raw, non-heat-treated eggs stored under Norwegian conditions remain safe for at least 35 days. As the primary risk factor, Salmonella Enteritidis, is absent and the cold chain is maintained, a 35-day shelf life is scientifically justified and poses no additional health risk to consumers. These findings will support Norway's ongoing efforts to obtain an adaptation to EU regulations, reflecting the unique food safety status of its national egg production.
