Colorado Egg Producers

Header

Recall expected to have little impact in Colo., but local producers still want to share some egg-safety basics

Monday, April 16, 2018

Colorado’s egg farmers are proud to provide high quality farm-fresh eggs to consumers throughout the state.

In light of an ongoing voluntary recall by an out-of-state producer, it is important to reiterate their commitment to food safety and to remind consumers that eggs produced in Colorado are safe.

You can be confident that Colorado Egg Producer Association (CEP) member farms have not packaged or handled eggs coming from the farm identified in the recall.

“Along with attention to the care of our hens, food safety is top priority for our producers,” said Jerry Wilkins, CEP board vice president and sales director for Platteville-based egg producer Morning Fresh Farms. “CEP member farms have comprehensive, multi-faceted quality-assurance programs in place and follow FDA guidelines for food safety. We use the most innovative biosecurity and animal health measures to ensure that we produce the safest eggs." 

Through an abundance of caution, Rose Acre Farms of Seymour, Ind., is voluntarily recalling about 200 million eggs because they have the potential to be contaminated with Salmonella Braenderup.

The eggs were distributed from a farm in Hyde County, N.C. You can learn more details about this recall through this Food and Drug Administration link.

While this voluntary recall is expected to have little impact here in Colorado, CEP representatives wanted to share some food-safety basics when it comes to eggs.

Storing Eggs
Store eggs in the coldest area of refrigerator (not the door!) and in their original carton to be able to check the Julian and sell-by dates. Eggs may be refrigerated for up to five weeks, and frozen for up to one year. If an egg cracks in the carton, break it into a clean container, cover tightly, keep refrigerated, and use within two days.

Handling Eggs Safely
Before and after handling eggs, wash hands, utensils and surfaces with warm, soapy water. Do not wash eggs, as they have been properly sanitized before packing. Separate eggs from raw meat, seafood, and poultry to prevent cross-contamination. Do not leave eggs out more than two hours, as a cold egg left at room temperature can sweat, which may cause bacteria growth.

Cooking Eggs
Cooking eggs thoroughly – until the white and yolk is firm – is extremely important to destroy any bacteria present. Egg white coagulates at 144-149° F, yolk coagulates at 149-158° F and whole eggs at 144- 158°. Find additional safety tips pertaining to special egg dishes – like poached eggs, hard-cooked eggs, custards and meringues – at the Egg Safety Center’s website.

CEP Member Area