Chickens in a feild.

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Farm Fresh Eggs Safety

HomeHealth TopicsFood PoisoningFarm Fresh Eggs Safety
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Raising hens for eggs or buying eggs from a farm can help people understand where their food comes from and can contribute to a healthy food system. Handling and preparing farm fresh eggs safely can prevent illness.

Check

  • Purchase refrigerated eggs with uncracked shells
  • Look for defects such as abnormal shape, spots, cracks or other irregularities

Clean

  • Wash you hands before and after cleaning the eggs
  • Clean shells using a dry cleaning method (sandpaper, brush or emery cloth). If the shells get wet, bacteria can pass through the shell
  • Avoid cross contamination: wash items that came into contact with raw eggs – counter tops, utensils, dishes, and cutting boards.

Cook

  • Wash hands before and after handling eggs
  • Eggs should be cooked to an internal temperature of at least 74°C (cook eggs until both the yolk and white are firm)
  • Cook all egg containing food thoroughly
  • Refrigerate eggs up to the time they will be served or handle
  • Cooked eggs or foods made with eggs should not be left out for longer than 2 hours

 How to reduce the risk of food poisoning from eating farm fresh eggs?

Eggs are usually clean when laid, however can be contaminated with bacteria that can cause food poisoning. Most bacteria is found on the shell, but the bacteria can sometimes get inside the egg or can already be inside the egg when it is laid.

Wash hands well with soap and water after contact with chickens and their environment and after touching contaminated clothing and footwear. Adults should supervise hand washing for young children. Maintain a clean coop. Cleaning the coop, floor, nests and perches on a regular basis will help to keep eggs clean. Use gloves, masks and designated clothing when cleaning cages.

Do not eat or drink in areas where live poultry live and do not allow live poultry into your home where food or drink is prepared, served or stored.

Do not wash feed and water dishes indoors or in area where food is stored or prepared (i.e. kitchen sink).

Refrain from kissing and snuggling live poultry.

Oeufs Frais de la Ferme

Élever des poules pour leurs œufs ou acheter des œufs à la ferme peut aider les gens à comprendre d’où provient leur nourriture en plus de contribuer à la création d’un système alimentaire sain. De même, on peut prévenir la maladie en apprenant à manipuler et à préparer les œufs frais de la ferme de manière sécuritaire.  

Examen

Achetez seulement des œufs réfrigérés dont la coquille est intacte.

Surveillez les imperfections comme une forme anormale, des taches, des fissures ou d’autres irrégularités.

Nettoyage

Lavez-vous les mains avant de nettoyer les œufs, et après

Nettoyez les coquilles au moyen d’une méthode à sec (papier sablé, brosse ou toile d’émeri). Si la coquille est mouillée, les bactéries peuvent passer au travers.

Évitez la contamination croisée en lavant les articles qui sont entrés en contact avec les œufs crus, comme les comptoirs, les ustensiles, la vaisselle et les planches à découper.

Cuisson

Lavez-vous les mains avant de manipuler des œufs, et après.

Les œufs doivent être cuits jusqu’à ce qu’ils atteignent une température interne d’au moins 74 °C (les faire cuire jusqu’à ce que le blanc et le jaune soient fermes).

Faites bien cuire tous les aliments qui contiennent des œufs. 

Gardez les œufs au réfrigérateur jusqu’au moment de les servir ou de les manipuler.

Évitez de garder les œufs ou les aliments contenant des œufs à la température de la pièce pendant plus de 2 heures.

Comment réduire le risque d’intoxication alimentaire causée par de la volaille vivante?

Même si les œufs fraîchement pondus sont habituellement propres, ils peuvent parfois être contaminés par des bactéries susceptibles de causer une intoxication alimentaire. C’est sur la coquille que se trouvent la plupart des bactéries, mais elles peuvent aussi s’infiltrer à l’intérieur de l’œuf ou déjà être présentes dans l’œuf au moment de la ponte.

Lavez-vous les mains avec de l’eau et du savon après tout contact avec des poules et leur milieu ainsi qu’après avoir touché des chaussures et des vêtements contaminés. Les adultes devraient surveiller les enfants pendant qu’ils se lavent les mains.

Gardez le poulailler propre. Afin d’assurer la propreté des œufs, nettoyez régulièrement le poulailler, le plancher, les nids et les perchoirs. Portez des gants, un masque et les vêtements qui conviennent lorsque vous nettoyez les cages. Évitez de manger et de boire là où vit la volaille et ne laissez pas entrer la volaille vivante dans votre maison, où vous préparez, servez ou entreposez des aliments ou des boissons.

 Ne lavez pas les mangeoires et les abreuvoirs dans la maison ni dans les endroits où on entrepose ou on prépare des aliments (p. ex. évier de cuisine).

N’embrassez pas et ne caressez pas la volaille vivante.

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