The Scientific Committee for Food and the Environment for Norway has extended shelf-life of table eggs to 35 days.  This in contrast to the 28-day limit imposed by the EU.  The European Food Safety Authority limit is based on models assuming vertical transmission of Salmonella Enteritis and subsequent multiplication of the pathogen within eggs stored at room temperature.

The decision by Norway is based on the low prevalence of SE in laying flocks presumably attributed to surveillance, biosecurity and vaccination. In addition and possibly more important, is the national mandate for a cold chain from packing through to point of sale as in the U.S.

Outbreaks of SE traced back to eggs are frequent in nations with a combination of warm summer temperatures and the absence of a cold chain as in Australia and in Eastern Europe.