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Eggs!

Eggs!. USDA must ensure they are safe- federal inspections for wholesomeness mandatory. Grading. Voluntary US Grade AA- best, thick whites, firm, yolks round, no defects at all, once a week old no longer qualifies

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Eggs!

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  1. Eggs! USDA must ensure they are safe- federal inspections for wholesomeness mandatory

  2. Grading • Voluntary • US Grade AA- best, thick whites, firm, yolks round, no defects at all, once a week old no longer qualifies • US Grade A- same but whites are “reasonably firm”- an egg over a week old usually this grade • US Grade B- whites thinner, easier broken, for “finished” products

  3. Sizes (per dozen) • Jumbo – 30 oz • Extra Large- 27 oz • Large- 24 oz • Medium- 21 oz • Small- 18 oz • Peewee- 15 oz

  4. Eggs • Most are unfertilized, hens kept away from roosters! • Even if did get fertilized, refrigeration would cause them to not grow

  5. Mass production • Salmonella problem • Small crowded cages • Beak-cutting • Laying hens usually slaughtered about 100 weeks old

  6. New Certifications • FREE RANGE or FREE ROAMING: Producers must demonstrate to the USDA that the poultry has been allowed access to the outside. • Animal welfare workers active here • “Cage free,” “natural” • certified humane: www.certifiedhumane.org • certified organic: www.ams.usda.gov/AMSv1.0/nop

  7. Salmonella • Farm animals have already, whether humans get sick is up to sanitation practices • Eggs are good medium- moisture and protein are what bacteria love • Cook to proper temp (145 degrees) and avoid cross-contamination

  8. Pasteurization • Is process of heating and high temp kills the bacteria • Mostly used for milk where it kills bacteria that once transmitted typhoid fever, TB, polio (heated to(161°F for 15 sec.) • In eggs it is used to kill Salmonella (dipped in a hot water bath (<140°F) for up to an hour

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