Farm Fresh Eggs

Raising hens for eggs or buying eggs from a farm can help people understand where their food comes from and can contribute to a healthy food system. Handling and preparing farm fresh eggs safely can prevent illness.

How to Reduce the Risk of Food Poisoning from Eating Farm Fresh Eggs

Eggs are usually clean when laid; however, can be contaminated with bacteria, such as Salmonella or other bacteria that can cause food poisoning. Most bacteria are found on the shell, but the bacteria can sometimes get inside the egg or can already be inside the egg when it is laid.

Check

Purchase refrigerated eggs with uncracked shells.
Look for defects such as abnormal shape, spots, cracks, or other irregularities.

Clean

Wash your hands before and after cleaning the eggs.
Clean shells using a dry-cleaning method (sandpaper, brush, or emery cloth). If the shells get wet, bacteria can pass through the shell.
Avoid cross-contamination by washing items that came into contact with raw eggs, such as counter tops, utensils, dishes, and cutting boards.

Cook

Wash hands before and after handling eggs.
Eggs should be cooked to an internal temperature of at least 74oC (165oF). Cook eggs until both the yolk and white are firm.
Cook all egg containing food thoroughly.
Refrigerate eggs up to the time they will be served or handled.
Cooked eggs or foods made with eggs should not be left out for longer than 2 hours.

How to Reduce the Risk of Food Poisoning from Live Poultry

Wash hands well with soap and water after contact with chickens and their environment and after touching contaminated clothing and footwear. Adults should supervise hand washing for young children.
Maintain a clean coop. Cleaning the coop, floor, nests, and perches on a regular basis will help to keep eggs clean. Use gloves, masks, and designated clothing when cleaning cages.
Do not eat or drink in areas where live poultry live and do not allow live poultry into your home where food or drink is prepared, served, or stored.
Do not wash feed and water dishes indoors or in area where food is stored or prepared (i.e., kitchen sink).
Refrain from kissing and snuggling live poultry.

More Information about Egg and Poultry Safety

Public Health Agency of Canada Egg Safety: English and Français
Public Health Agency of Canada Tips for Safety Handling Live Poultry: English and Français
Ministry of Health Raise Healthy Small Flock Poultry: English and Français
Public Health Ontario: Reducing Health Risks Associated with Backyard Chickens
U.S. Centres for Disease Control and Protection: Backyard Poultry
Ontario Regulation 171/10: Eggs and Processed Egg: English and Français

Contact the Communicable Disease Control (CDC) program at 705-474-1400 or toll free at 1-800-563-2808, ext. 5229, or by email to cdc@healthunit.ca for more information.

Last updated: September 2024, by CDC