[Market-farming] Eggs
Allan Balliett
aballiett at frontiernet.net
Fri Apr 3 12:22:41 EDT 2009
>I have to wonder if part of the reason we have trouble with
>Salmonella in this country is due to the fact that eggs are washed
>and acid dipped (which eliminates the protective waxy layer), then
>stored for extended periods before consumption, allowing bacteria to
>penetrate the shell. Any thoughts on that?
IT's my understanding that the salmonella is carried by the hens and
is actually induced into the eggs before they are laid. This is a
confinement chicken problem and not a problem of free range heirloom
hens. Any thoughts on this? Thanks _Allan
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