Eggs are a popular and versatile source of protein, yet questions often arise about the risk of Salmonella transmission through consumption or handling. Although the Centers for Disease Control and Prevention (CDC) estimates that 1 in every 20,000 eggs are contaminated with Salmonella. Understanding the different factors involved in contamination can help you enjoy eggs with less worry.
Salmonella is a bacterium commonly inhabiting the intestines of animals, notably poultry. While healthy chickens may not exhibit any symptoms, they can still carry the bacteria. This can occasionally lead to the contamination of eggs even before the shell forms. Salmonella can also get on the shells of eggs. This can happen when birds lay the eggs and when eggs touch bird droppings after being laid.
Modern egg production methods significantly reduce the risk of Salmonella contamination. In many countries, including the UK, hens are vaccinated against Salmonella strains responsible for human illness. Additionally, farms implement strict hygiene protocols, the eggs are washed and refrigerated after collection to further minimise the risk of bacterial growth. Even with these safeguards, a small risk of contamination may still exist.
It must be remembered that the possibility of Salmonella contamination from eggs exists, but modern practices significantly reduce the risk. By choosing eggs from reputable sources, practising proper handling and hygiene, and ensuring thorough cooking, you can reduce the risk of Salmonella.
Find out more about salmonella with our in-depth report here.
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Protecting the public from Salmonella starts on the farm. It has been proven time and again that prevention is cheaper than a cure, and it is certainly a lot less time consuming in the long run.
The Livetec Biosecurity Advisory Service walks you through the steps you need to take to create a biosecurity fortress around your premise. Get started today, contact us here.
