1. USDA must ensure they are safe- federal inspections for wholesomeness mandatory

2. Grading Voluntary US Grade AA- best, thick whites, firm, yolks round, no defects at all, once a week old no longer qualifies US Grade A- same but whites are “reasonably firm”- an egg over a week old usually this grade US Grade B- whites thinner, easier broken, for “finished” products

3. Sizes (per dozen) Jumbo – 30 oz Extra Large- 27 oz Large- 24 oz Medium- 21 oz Small- 18 oz Peewee- 15 oz

4. Eggs Most are unfertilized, hens kept away from roosters! Even if did get fertilized, refrigeration would cause them to not grow

5. Mass production Salmonella problem Small crowded cages Beak-cutting Laying hens usually slaughtered about 100 weeks old

6. New Certifications FREE RANGE or FREE ROAMING: Producers must demonstrate to the USDA that the poultry has been allowed access to the outside. Animal welfare workers active here “Cage free,” “natural” certified humane: www.certifiedhumane.orgwww.certifiedhumane.org certified organic: www.ams.usda.gov/AMSv1.0/nop www.ams.usda.gov/AMSv1.0/nop

7. Salmonella Farm animals have already, whether humans get sick is up to sanitation practices Eggs are good medium- moisture and protein are what bacteria love Cook to proper temp (145 degrees) and avoid cross-contamination

8. Pasteurization Is process of heating and high temp kills the bacteria Mostly used for milk where it kills bacteria that once transmitted typhoid fever, TB, polio (heated to(161°F for 15 sec.) In eggs it is used to kill Salmonella (dipped in a hot water bath (<140°F) for up to an hour