Eating locally sourced produce such as eggs, fruits, and vegetables has gained popularity in the last several years. This trend includes backyard and small-scale farm eggs. Individuals often prefer these eggs due to their lower prices than store-bought eggs, their freshness, and the humane treatment of the chickens.
However, unlike eggs from large commercial facilities, backyard eggs do not go through the same processing. When buying backyard eggs, there are different safety considerations. This article will provide an overview of proper safety, storage, and handling practices to help people make informed decisions and enjoy their eggs safely.
Backyard Eggs vs Store-Bought: Key Safety Differences
The commercial egg industry operates under federal regulations to ensure the safe consumption of eggs. Store-bought eggs are subjected to a rigorous process.
- First, they are thoroughly washed and sanitized using methods approved by the U.S. Department of Agriculture (USDA) to remove any dirt or bacteria from the shell.
- Second, a thin layer of mineral oil is applied to the egg's surface. This coating serves to restore the protective barrier that was removed during washing, helping to seal the pores of the shell and prevent moisture loss and bacterial entry.
- Finally, commercial eggs are sorted by size and quality, a process known as grading and inspection, which ensures they meet specific standards before being packaged and shipped. Eggs considered poor quality are destroyed.
In contrast, backyard eggs do not undergo this level of processing. There is no federal or state oversight regarding the sanitation and handling of eggs sold by small-scale producers.
This means that the eggs are often sold in their natural state, with a protective coating called the "bloom" or "cuticle" still intact. This bloom is a thin, waxy layer that seals the pores of the shell, acting as a natural defense against bacteria and moisture loss.
The safety of backyard eggs relies heavily on the individual seller or small-scale farmer and their commitment to proper handling and hygiene.
Bacteria and Potential Illnesses
The primary health concern associated with eggs, regardless of their source, is the presence of Salmonella. This bacterium can be found on the exterior of the eggshell from contamination in the nesting environment, such as from chicken feces.
Salmonella can also be present inside the egg. A hen carrying Salmonella can transmit the bacteria from her reproductive tract directly into the egg as it is forming. This means that even an egg with a clean, unbroken shell can contain Salmonella.
Other bacteria can also pose a risk if eggs are not managed correctly. These can include E. coli and Campylobacter, which are also often associated with fecal matter and can contaminate the egg.
Commercial farms have extensive sanitation protocols and testing programs to reduce the presence of Salmonella in their flocks and processing facilities. While this does not eliminate the risk, it is a significant step in reducing the potential for illness.
For backyard eggs, the buyer takes on the responsibility for ensuring the egg's safety through proper washing and cooking.
Backyard Egg Storage: Washing, Refrigeration, and Safety
Bloom is a natural barrier, and an egg with an intact bloom can be stored safely at room temperature for a brief period of time. If the eggshell is clean and free of dirt or debris, it is often best to leave the bloom intact. Washing removes the bloom, which is the egg's natural protection against bacteria.
However, if an egg is visibly dirty or has fecal matter on the shell, it should be cleaned off. It is important to clean the eggs correctly to avoid pushing bacteria through the shell's pores.
Do not wash the eggs with soap and water. Using cold water can cause the egg's contents to contract, creating a vacuum that can pull bacteria into the egg through the pores.
Instead, a soft brush or cloth can be used to gently remove debris.
Washing the egg can remove the bloom. Once the bloom is removed, the egg is no longer protected, and the risk of bacterial growth increases significantly at warmer temperatures.
Refrigerating the eggs at 40 degrees Fahrenheit or below slows down the growth of any potential bacteria. While the bloom can help protect a clean, unwashed egg for a limited time (around two weeks), it is not a sufficient safeguard.
The physical handling of the egg by the seller or buyer can compromise the bloom, and temperature fluctuations can also weaken its protective ability.
Key Factors to Assess Before Purchasing
Before purchasing backyard eggs, perform a visual inspection and be prepared to ask the seller questions.
First, visually inspect the eggs for cleanliness. The shell should be free of any visible dirt, feces, or feathers. A dirty egg indicates poor hygiene in the nesting box and a higher potential for bacteria on the shell.
Second, check the eggs for structural integrity. The shell should be completely free of any cracks, no matter how small. Cracks compromise the egg's natural defenses, creating a direct entry point for bacteria. A cracked egg should never be purchased or consumed.
A responsible seller should be transparent and willing to discuss their methods. A consumer should inquire about the flock's health and living conditions.
Ask questions such as:
- Are the chickens healthy and active?
- Are they free-range or confined?
- Are their coops and nesting boxes kept clean?
- Asking about their egg collection and cleaning methods is also important.
- How often are the eggs collected?
- Are they collected multiple times a day to prevent prolonged exposure to heat and dirt?
- Are the eggs refrigerated after collection?
Finally, it is beneficial to observe the cleanliness of the selling environment itself. A clean and organized selling area suggests a commitment to good hygiene.
Buying backyard eggs can be a rewarding experience, but it requires an informed approach to safety. Consumers should remember that unwashed backyard eggs have a natural protective layer called the bloom. By taking precautions, a consumer can responsibly enjoy this local food source while minimizing any potential risks.
About the Author:
Breann Kakacek, BSN, RN, has been a registered nurse since 2015 and a CNA prior to that for two years while going through the nursing program. Most of her nursing years included working in the medical ICU, cardiovascular ICU, and the OR as a circulating nurse. She has always had a passion for writing and enjoys using her nursing knowledge to create unique online content. You can learn more about her writing career and services at ghostnursewriter.com
Breann is an independent contributor to CEUfast's Nursing Blog Program. Please note that the views, thoughts, and opinions expressed in this blog post are solely of the independent contributor and do not necessarily represent those of CEUfast. This blog post is not medical advice. Always consult with your personal healthcare provider for any health-related questions or concerns.
If you want to learn more about CEUfasts Nursing Blog Program or would like to submit a blog post for consideration, please visit https://ceufast.com/blog/submissions.
