Tag: Egg handling

Recent Salmonella outbreaks linked to backyard poultry have prompted questions about the safety of eggs from small flocks. While many believe farmhouse eggs are inherently healthier and safer, the reality is that their safety depends entirely on how they are handled, cleaned, and cooked.

According to the CDC, eggs are a common source of salmonella infections, but this risk can be managed through proper handling and cooking. The question of whether it is safe to buy eggs from a local farm is common, as many consumers seek fresher, higher-quality products while questioning safety protocols.

The CDC estimates that eggs contaminated with *Salmonella* cause approximately 79,000 cases of foodborne illness and 30 deaths every year in the U.S.. Given these risks, it is not surprising that eggs are regulated by various agencies to protect consumer health and ensure quality.

According to the Centers for Disease Control and Prevention (CDC), the odds of getting salmonella from raw eggs are statistically low, with estimates suggesting that only about 1 in every 20,000 eggs may be contaminated. While this risk is not high, it is not zero, and understanding the factors involved is crucial for ensuring food safety, especially for vulnerable populations.

According to the FDA, safe handling is critical for all eggs, regardless of production method. So, is it safe to eat free-range eggs? While popular for ethical and perceived health benefits, the safety of free-range eggs relies heavily on proper farming practices and consumer preparation.