Three Tips to Cut Your Risk for Foodborne Illness
October 4, 2010

Food safety can be a challenge during the holiday season and it’s probably not the first thing you think about when making holiday goodies. But to keep your gathering from becoming notorious, it’s important to take steps to protect you and your guests from food-borne illnesses. It is common practice to leave appetizers and desserts

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FDA Egg Safety Rule
July 23, 2010

FDA Egg Safety Rule The Food and Drug Administration’s (FDA) Final Rule on egg safety, Prevention of Salmonella Enteritidis in Shell Eggs During Production, Storage and Transportation (21 CFR Parts 16 and 118), requires shell egg producers to implement measures to prevent Salmonella Enteritidis (SE) from contaminating eggs on the farm and further growth during

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Fact Sheet – Types of Eggs
June 27, 2010

Types of Eggs Shell Eggs Shell eggs are the raw eggs that a person can buy in the grocery. Many types of eggs are available for purchase today: Grade AA, A, or B, determined by the interior quality of the egg and appearance/condition of the shell Brown or white eggs Sizes like jumbo, large, medium,

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Egg Farmers Have Adopted New FDA Egg Safety Regulations to Reduce Salmonella
June 15, 2010

ALPHARETTA, GA (July 10, 2009) – America’s egg farmers, who have been continually working to enhance food safety, are committed to working with the Food and Drug Administration to ensure the egg safety regulations are implemented and the gains in food safety the industry has worked hard for are maintained.

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Egg Safety
June 14, 2010

Egg Safety At the Store Choice of Eggs There are many choices for fresh or raw shell eggs available at stores today—brown or white, cage, cage-free, organic, free range, or specialty eggs like omega 3. No matter what kind you decide to buy, making sure you choose a safe carton of eggs is extremely important.

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Egg Safety
June 14, 2010

Egg Safety  On the Farm  Providing safe, quality food for consumers is a top priority for egg producers across the United States. Egg producers start by implementing both mandatory and voluntary on-farm egg safety programs like the ones below. FDA Egg Safety Rule State Egg Quality Assurance Programs UEP “5-Star” Egg Safety Program Hazard Analysis

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Pathogens
June 14, 2010

Pathogens Bacteria and viruses are the most common causes of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food.  Eggs have been found to be 90% sterile when laid. However, eggs have the potential to become contaminated with bacteria from the hen’s intestinal tract, feces,

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