Ohio Egg Farmers Committed to Egg Safety

Ohio’s egg farmers are committed to providing consumers with safe, wholesome, quality eggs. Although the national recall focuses on eggs from farms in other states and how egg safety is followed on the farm, these events serve as a good reminder that consumers can enhance on-farm food safety by at-home food safety measures. The Ohio Poultry Association (OPA) is offering interviews with experts who can speak about steps consumers can take in the proper handling, preparation and cooking of eggs and other foods to help prevent foodborne illness.

Potential story ideas include:

In-studio interviews – Connie Cahill of the Ohio Poultry Association is a recognized on-air personality, cook and food safety expert. She can demonstrate tips for proper food handling and food safety of eggs and all foods.
OPA can also provide information and tips for print media.

Ohio Egg Facts

Ohio ranks 2nd nationally in egg production.
The state’s egg farmers produce more than seven billion eggs each year with a total retail value of more than $585 million.
Ohio has 27 million laying hens and six million pullets (hens less than one year old).


Ohio Egg Safety

Ohio is a leader in among states in having comprehensive egg safety protocols. The Ohio Egg Quality Assurance Program (OEQAP) is a voluntary program that is intended to minimize the risk of Salmonella Enteritidis (SE) in eggs and is a cooperative effort between egg farmers, the Ohio Poultry Association and the Ohio Department of Agriculture. The OEQAP program keeps flocks free from disease and ensures safe, high-quality eggs are provided for consumers. In fact, OEQAP incorporates all of FDA’s new SE rules that began July 9, 2010, as well as additional protective measures.

In addition to OEQAP, Ohio’s egg farmers all run their farms with careful attention to biosecurity by employing strict on-farm measures, including, but not limited to:
• Monitoring of flocks by poultry veterinarians;
• Restricting access to poultry barns to essential personnel only;
• Prohibiting employees from keeping or handling birds off-premises;
• Prohibiting employees from visiting multiple poultry barns on a given day; and
• Increasing the use of protective gear, including biosecurity suits and shoe covers.
• Consumers can play a role in keeping their eggs safe as well. Some basic guidelines for egg safety include:
• Refrigerating eggs at 45 degrees or below and storing eggs in their cartons;
• Washing hands before handling eggs and using only clean, uncracked eggs; and
• Cooking your eggs thoroughly.