Did You Know:
  • Ohio is one of the largest egg farming states in the nation.

  • Ohio has 32 million laying chickens.

  • All large egg operations in Ohio are regulated by the Ohio Department of Agriculture.  

  • Ohio produces more than 9.5 billion eggs per year.

  • Ohio egg production is responsible for creating 12,834 jobs and $443 million in annual earnings.

  • Ohio is one of 10 states that has an "egg quality assurance program" which is voluntary and intended to minimize the risk of Salmonella Enteritidis in eggs.

  • Ohio egg farmers participate in the United Egg Producers Certified (OEQAP) animal care program which places top priority on the comfort, health and safety of the chickens.

  • Each year 60% of eggs produced are used by consumers, 9% by the food service industry and the remaining 31% are used by food manufacturers.

  • According to USDA-ARS research released in 2011 eggs are lower in cholesterol than previously thought. 

  • The average amount of cholesterol in one large egg is 185 mg, 14% lower than previously recorded. 

Egg Safety:
  • An egg poses no greater food safety risk than any other perishable food and, in fact, are one of the most nutritious, economical, and versatile foods in the kitchen.

  • Hertzfeld Poultry Farms, Inc. follows the OEQAP which sets standards for production, processing and transportation of eggs.  Ohio is one of only 10 states with this type of program.

  • In July 2010, Ohio egg farmers, including Hertzfeld Poultry Farms, Inc., began following the federal Egg Safety Rule, created by USDA, which adds another layer of consumer protection against Salmonella.

  • According to the Centers for Disease Control, Salmonella Enteritidis outbreaks have been reduced 48% since 1995.

  • Hertzfeld Poultry Farms, Inc. has a USDA grader onsite.  USDA graders look for certain qualities in an egg before they will label packaging with the USDA shield.

  • The regulations that egg farmers must adhere to in the state of Ohio are among the most in-depth and strongest in the nation.

Bio-security:
  • Since the Avian Influenza outbreak in 2015, egg farmers have implemented strict bio-security protocols.

  • Maintaining disease-free, bio-secure barns is vital to providing safe, high-quality eggs.

  • Protecting laying hens from major sources of disease carried by migrating birds is paramount to our business.  For this reason, modern cage housing is preferred.

  • Poultry veterinarians monitor our flocks on a regular basis.

  • Access to barns is limited to essential personnel only.

  • Employees are prohibited from handling birds outside of the work premises.

  • Fencing, security cameras and strictly limiting visitor access ensures no unauthorized person enter the facility.

  • Disinfecting vehicles when the enter the facility, special signage and wearing designated clothing are common practices.

FAQ:
  • How long can I keep eggs in the refrigerator?  At least four weeks from date of purchase.

  • How long can I keep hard-boiled eggs?   Refrigerate hard-cooked eggs in the shell for use within one week.  Eggs which have been refrigerated for up to 10 days before boiling will peel more easily.

  • How do I keep an egg fresh?   Buy as many eggs as you will use in a three week period from refrigerated cases only and refrigerate at home promptly. 

  • What are the chances of a Salmonella infected egg?  You could consume 260 eggs per year and only encounter a contaminated egg one every 77 years.

  • What is the best way to store eggs?  In the their carton.

  • Is it safe to eat raw eggs?  There is no health risk if eggs are handled and prepared correctly.

Sources:
Ohio Poultry Association www.ohiopoultry.org
American Egg Board
www.aeb.org
United Egg Producers:
www.uepcertified.com