Eggs from small flocks of chickens are more likely to be contaminated with Salmonella enteritidis than eggs sold in grocery stores, which typically come from larger flocks that are regulated by the U.S. Food and Drug Administration. This news comes from researchers from Penn State’s College of Agricultural Sciences.
That conclusion-which flies in the face of conventional wisdom that eggs from backyard poultry and small local enterprises are safer to eat than “commercially produced” eggs-was drawn from a first-of-its kind, six-month study done last year in Pennsylvania. Researchers collected and tested more than 6,000 eggs from more than 200 selling points across the state. Read More