COUNTY OFFICES | PROGRAMS | RESOURCES | PUBLICATIONS | NEWS AND EVENTS
4-H | UMAINE EXTENSION HOME | UMAINE

Livestock Extension
Home

Cooperative Extension

Quicklinks A-Z Directory Athletics Bear Necessities Bookstore Calendar Campus Security Fogler Library Center for the Arts PeopleSoft Phone Directory President's Office Privacy Policy Web DSIS
 

Poultry Facts

Tips for Egg Safety from Farm to Table
For Small Poultry Flock Owners

Eggs are a nutritious food.  It is also a perishable food that has to be handled with care.  Eggs can, on rare occasions, become contaminated with food poisoning bacteria such as salmonella or chemicals anywhere from the farm to the consumer.  The following are some tips how to keep eggs safe and wholesome from farm to table.

On the Farm

1. Use chicks from a certified source (NPIP Salmonella enteritidis monitored, Salmonella pullorum free).  If in doubt, contact the State Veterinarian to have the birds tested.

2. Raise chickens isolated from all other poultry.

3. Use feed from a reliable source; crumbles or pellets are heat treated and less likely to be contaminated.

4. Use good sanitation practices:

• keep litter and nest boxes dry, change nest litter weekly,

• use potable water and keep water and drinkers clean,

• keep feed dry and feeders clean,

• control rodents, flies and beetles,

• keep wild birds, pets and predators away from the chicken pen,

• don't use unsanitized equipment from other farms,

• clean and sanitize all equipment and the coop between flocks.

5. Use pest control compounds and sanitizers in compliance with label instructions, and only if approved for use in poultry houses and around laying flocks.

6. Use only approved flock medications under veterinary supervision.  Do not use eggs during treatment and the withdrawal period (the period that must be waited after the end of treatment until the eggs are safe for consumption).

7. Maintain flock health and consult veterinarian on good health management practices.

8. Collect eggs at least twice daily.

Egg Handling from Collection to Market

1. Use only clean eggs.  Don't use floor eggs.

2. Lightly soiled eggs may be used for sale only if:

   • eggs are either lightly sanded to remove small areas of dirt or

   • eggs are carefully washed in potable water 20°F warmer than the egg temperature and at least 90°F, using on sanitizers* approved for egg washing.  Place eggs in suspended colander and rinse without submersing them in the wash solution.  Eggs must be dried immediately afterwards.  Sanded eggs must not be washed.
     *bleach solution made of 1/2 oz of household bleach (5% sodium hypochlorite) in 1 gallon of water may be used.

3. Place eggs in clean, new cardboard boxes and store eggs at or below 45°F.  Cartons and boxes should be labeled a) name and address of farm (seller), b) grade and size of eggs.

4. Sell only eggs of Grade A or better.  Grade A eggs must be clean, unbroken, and practically normal.  The air cell must not exceed 3/16 inch in depth, unlimited movement and free or bubbly.  The white must be clear and at least reasonably firm.  The yolk must be practically free from apparent defects and outline is fairly well defined.  The interior of the eggs may be check with a candling light.

5. Shelf life of eggs is 30-40 days from lay if handled this way and stored under refrigeration.

6. Keep eggs refrigerated at all times; use coolers that plugs into a cigarette lighter or use refreezable cool packs for farmer markets, fairs etc. .Don’t use ice. Eggs should stay dry.

 Egg Safety tips for the consumer

1. Eggs are perishable food and must be stored in the refrigerator. They are best left in egg cartons and are placed on the shelf.

2. Use only clean and unbroken eggs. Discard broken and dirty eggs. Eggs should not be washed before use.

3. Break eggs one at a time and avoid mixing the shell with the egg content. Remove bits of eggshell with a clean utensil.

4. Wash hands thoroughly with soap and hot water before beginning food preparation and use clean utensils, equipment and countertops.  

5.  Do not leave shell eggs and eggs in any form at room temperature for more than 2 hours  including preparation and serving. Promptly after serving, refrigerate leftovers in shallow containers so they will cool quickly.

6.  Salmonella and many other bacteria will not survive if held at a temperature of 140^oF for 3 ½ minutes or at 160 ^oF and they will not grow at a temperature below 40^oF.

Published by H. M. Opitz, Extension Veterinarian, University of Maine Cooperative Extension