How to avoid illness in eating Fresh Farm Eggs?

You can enjoy safe fresh local eggs when they are properly cleaned, candled, graded, sized, packed and stored, whether you raise, sell, give away or purchase farm fresh eggs.Menus in different restaurants feature dishes made with fresh locally raised eggs that’s why demand for eggs from local sources is increasing.

It's safer to eat eggs that are cooked well even if you may like them sunny side up or over easy. Beware that Salmonella bacteria which can cause food borne illness may be inside some unbroken, clean, fresh shell eggs. In order to be safe, eggs must be properly handled, refrigerated and cooked.

Contamination of eggs may be due to bacteria within the hen's ovary or oviduct before the shell forms around the yolk and white.Be informed that bacteria can be inside an uncracked, whole egg. Salmonella doesn't make the hen sick so even if eggs are washed and sanitized at the processing plant, it can still be found inside the eggs. Eggs that are contaminated with Salmonellacan infect a person. They may experience diarrhea, fever, abdominal cramps, headache, nausea and vomiting.

"Health food" milk shakes made with raw eggs, Caesar salad, Hollandaise sauce and any other foods containing raw eggs must not be eaten. This includes like homemade mayonnaise, ice cream or eggnog made from recipes in which the egg ingredients are not cooked.

Young children, elderly and those who have a weakened immune system are at an especially highrisk of food borne illness. Salmonella can cause intestinal infections that can be serious or even fatal.


  1. Check if the eggs are clean and uncracked. Keep them in their carton and place them inside the refrigerator,NOT in the door, because it is the warmest area of your refrigerator.
  2. Store in the refrigerator set at 40 F or below. If there is any bacteria in the eggs, it will grow rapidly at room temperature so better buy eggs that have been refrigerated
  3. Don't wash eggs because it will remove the protective mineral oil coating and increase the potential for bacteria on the shell to enter the egg.
  4. The "sell-by" date will usually expire within 4 to 5 weeks from the day they are placed in the refrigerator. Use eggs within that length of time, so the eggs are safe to use.
  5. If eggs are left at room temperature for more than 2 hours, throw them out. Don't keep eggs out of refrigeration.