Here in the United States and Canada eggs are refrigerated, but travel the world and you are more likely to find eggs stacked on a shelf in the bread aisle than next to the milk. The rules the USDA lay out here are pretty clear. For freshness and safety, commercially sold eggs must remain refrigerated from farm to table. Salmonella, the primary concern for egg consumers, is less likely to develop under refrigerated conditions. Does that mean those Europeans are living dangerously? Not necessarily. It all comes down to bloom.