Monday, October 20, 2014

The Egg

Yes these are eggs that are just stacked up in a room to be sold.  These are from free range chickens because the egg yolks are a beautiful deep orange color. I understand that chickens that are free to range are healthier than those that are feed only corn, which gives the yoke that light yellow color. This is the color that I believed egg yolks to be because when I purchase from the grocery store that is the color of the egg yolk.  Now I know so much more.  

The eggs that are stacked here are not pasteurized eggs, that is probably why they are able to be stored this way.These eggs can be stored this way for a few months without chances of contamination.  Once you wash the outside of the egg, it breaks a membrane that is protecting the egg from contamination.
Salmonella contamination doesn't come from how the eggs are stored, it comes from first from the way the laying hens are cared for, and we all know how many of these animals are cared for in the USA.

A health issue associated with eggs is contamination by pathogenic bacteria, such as Salmonella enteritidis. Contamination of eggs exiting a female bird via the cloaca may also occur with other members of theSalmonella genus, so care must be taken to prevent the egg shell from becoming contaminated with fecal matter. In commercial practice in the US, eggs are quickly washed with a sanitizing solution within minutes of being laid. The risk of infection from raw or undercooked eggs is dependent in part upon the sanitary conditions under which the hens are kept.

Health experts advise people to refrigerate washed eggs, use them within two weeks, cook them thoroughly, and never consume raw eggs.[38] As with meat, containers and surfaces that have been used to process raw eggs should not come in contact with ready-to-eat food.

A study by the U.S. Department of Agriculture in 2002 (Risk Analysis April 2002 22(2):203-18) suggests the problem is not as prevalent as once thought. It showed that of the 69 billion eggs produced annually, only 2.3 million are contaminated with Salmonella—equivalent to just one in every 30,000 eggs—thus showing Salmonella infection is quite rarely induced by eggs. However, this has not been the case in other countries, where Salmonella enteritidis and Salmonella typhimurium infections due to egg consumptions are major concerns.[56][57][58] Egg shells act as hermetic seals that guard against bacteria entering, but this seal can be broken through improper handling or if laid by unhealthy chickens. Most forms of contamination enter through such weaknesses in the shell. In the UK, the British Egg Industry Council award the lions stamp to eggs that, among other things, come from hens that have been vaccinated against Salmonella.[

Now that I understand this, I understand why these eggs are stored the way they are here, and why they were stored in a similar way, on the kitchen counter, in the country when I was growing up.  In the country they raised their own hens and gathered their own eggs everyday.

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