Robyn Stewart
According to the Centers for Disease Control and Prevention, over 465 people in 42 states have contracted salmonella that was directly linked to their backyard flock or farm fresh eggs. Of the 465 people affected, 86 individuals were hospitalized, and one person in Oklahoma died. With COVID-19 resulting in lower food availability in some areas, higher food prices, and significantly more time at home, many individuals have taken up flock keeping as a hobby with the intention of producing eggs for themselves and their communities. This increase in flock keeping and farm fresh egg consumption has resulted in twice as many salmonella infections linked to backyard poultry than in previous years. Part of the challenge with egg safety and sanitation is that there is scientific research and arguments for several different schools of thoughts. With that said, I’d like to point out a few things to consider.
Salmonella is a bacterial disease that grows in the intestinal tracks of animals and birds and causes intestinal distress, fever, and weakness. The disease occurs between 6 hours and 6 days after being exposed to the bacteria, and usually lasts 4-7 days. Most people need no treatment other than supportive care but others will need hospitalization, and the disease can be fatal in some cases.
Most people will contract salmonella poisoning in one of three ways. The first way of contraction, and the most common way young children are affected, is contact with animal feces. This contact includes handling and petting birds, handling feeders/waterers, handling dirty eggs, and so on. In order to reduce risk from animal feces, be sure to keep your coop, feeders/waters, and nesting boxes clean. You should also take care to dispose of manure/chicken litter appropriately, and never apply raw chicken litter to your garden, as your vegetables could become contaminated with bacteria. Properly composted manure should reach temperatures high enough to kill harmful bacteria and can be a great addition of organic matter and nitrogen for your garden. Anytime you handle anything in your coop, birds, or eggs, be sure to thoroughly wash your hands afterwards to reduce risk of infection.
The second method in which you may contract salmonella poisoning is through dirty or contaminated eggs. Eggs should be collected often in order to help reduce the risk that they become dirty and broken. Any broken or cracked eggs should be discarded. From there, salmonella bacteria can be present on the outside of an eggshell and contaminate the egg once it is cracked. There are two schools of thought on how to handle dirty eggs. Eggs are protected by a layer called the cuticle or bloom, which helps to seal the pores and prevent the egg from becoming contaminated. When an egg is washed, you remove any possible bacteria on the outside of the shell, but you also remove that protective layer, which risks contamination of the inside of the egg. If you choose to wash farm fresh eggs, make sure to wash them in water at least 20 degrees hotter than the ambient temperature. Cool or room temperature water will cause the egg contents to shrink, pulling water and contaminants into the egg and reducing egg quality. Once washed, be sure to dry eggs thoroughly and store between 35-40 degrees Fahrenheit. Eggs will keep between 6-8 weeks if handled properly, but keep in mind that old eggs, and eggs stored too warmly will have higher risk of bacterial contamination.
The final cause of bacterial contamination is through contaminated egg contents and meat. Salmonella bacteria can infect the ovaries of a chicken and contaminate the egg contents before the egg is even laid. While this risk is very low (approximately 1 egg in every 20,000) it is possible. A hen can appear perfectly healthy and still lay a contaminated egg. As stated earlier, bacterial contamination can also occur in the meat of a bird due to the bacteria in the intestinal tract. If you process your own poultry, take care to follow good sanitation practices to ensure meat safety. Eggs should be cooked until both the yolk and white are firm, and other egg dishes should be cooked to a minimum temperature of 160 degrees Fahrenheit. All other poultry products should be cooked to an internal temperature of 165 degrees Fahrenheit to kill any bacteria and reduce risk of foodborne illnesses.
Appropriate handling of poultry, eggs, and meat can help prevent common foodborne illnesses like salmonella. If you have any questions about your flock, please reach out to us at uge3181@uga.edu or 706-359-3233.
