Nutrition Action November 2010 : Page 10

Egg Tips “Chicken have a very strong a desire to la their eggs private, d ark, secluded nesting area, but battery cages in ■ Refrigerate eggs as soon as possible in their original carton in the coldest part of the refrigerator (usually the body of the fridge, not the door). Discard cracked or dirty eggs. ■ Wash your hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs. ■ Cook your eggs until both the white and the yolk are firm. (Salmonella could be in either part.) don’t al-low them to do that.”. A far smaller num-ber of laying hens live in ■ Use pasteurized egg whites like Egg Beaters in place of regular eggs. Or try pasteurized eggs, which look and taste like regular eggs but have been heated in the shell to kill bacteria and viruses. You can identify them by the red “P” that’s stamped on the carton or on each egg. ■ Eat cooked eggs promptly. They shouldn’t be kept warm (like in a steam table at a restau-rant) or at room temperature for more than two hours. n indoor “cage-free” houses, where they can walk around, spr lay their eg most cage-fr outside. some facil ities, perch and dust-bathe. But free hens aren’t free to wander pread their wings, ggs in nests, and, in g Tips “Chicken have a very strong a desire to la their eggs private, d ark, secluded nesting area, but battery cages in ■ Refrigerate eggs as soon as possible in their original carton in the coldest part of the refrigerator (usually the body of the fridge, not the door). Discard cracked or dirty eggs. ■ Wash your hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs. ■ Cook your eggs until both the white and the yolk are firm. (Salmonella could be in either part.) don’t al-low them to do that.”. A far smaller num-ber of laying hens live in ■ Use pasteurized egg whites like Egg Beaters in place of regular eggs. Or try pasteurized eggs, which look and taste like regular eggs but have been heated in the shell to kill bacteria and viruses. You can identify them by the red “P” that’s stamped on the carton or on each egg. ■ Eat cooked eggs promptly. They shouldn’t be kept warm (like in a steam table at a restau-rant) or at room temperature for more than two hours. n indoor “cage-free” houses, where they can walk around, spr lay their eg most cage-fr outside. some facil ities, perch and dust-bathe. But free hens aren’t free to wander pread their wings, ggs in nests, and, in fr fr The list of supermarkets, food proces-sors, and restaurants that have rejected eggs from battery cages in favor of cage-free eggs is growing. In February,Wal-mart, the nation’s largest grocery store chain, announced that all eggs sold under its Great Value brand will be cage-free. The company joins Costco, Safeway, Trad-er Joe’s,Whole Foods, and other retailers in shifting to cage-free eggs. This summer, the world’s two larg-est cruise companies, Carnival Cruise Lines and Royal Caribbean Cruise Lines, announced that they will begin converting to cage-free for the several million eggs they serve to passengers each year. Ben & Jerry’s, Burger King, Denny’s, Subway, and Wendy’s are shifting to cage-free eggs, as have the dining facilities at nearly 350 colleges and universities. And the state of California has announced that it will ban the sale of eggs from battery-caged hens beginning in 2015. Why the growing move-ment to cage-free production? ■ Hens. Most companies that switch to cage-free eggs cite its more humane treatment of laying hens. “It’s clear to 10 NUTRITION ACTION HEALTHLETTER us that cage-free farms, when certified to meet third-party standards, give hens more space to do as they please: scratch around, roost, and gossip about the hen-house,” says Ben & Jerry’s Ice Cream. ■ Eggs. Are cage-free eggs more likely to be free of Salmonella and other contami-nants? It’s not clear. “The evidence suggests that cage-free facilities have signifi cantly lower risks of Salmonella infection,” says The Humane Society’s Paul Shapiro. That evidence comes from Europe. In 2004 and 2005, for example, the European Feeling Sick? ■ Avoid dishes made with raw or undercooked eggs. That includes home-made (or restaurant-made) Hollandaise sauce or Caesar salad dress-ing. Commercially bottled versions are okay. Sources: CDC and CSPI. an g Tips “Chicken have a very strong a desire to la their eggs private, d ark, secluded nesting area, but battery cages in ■ Refrigerate eggs as soon as possible in their original carton in the coldest part of the refrigerator (usually the body of the fridge, not the door). Discard cracked or dirty eggs. ■ Wash your hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs. ■ Cook your eggs until both the white and the yolk are firm. (Salmonella could be in either part.) don’t al-low them to do that.”. A far smaller num-ber of laying hens live in ■ Use pasteurized egg whites like Egg Beaters in place of regular eggs. Or try pasteurized eggs, which look and taste like regular eggs but have been heated in the shell to kill bacteria and viruses. You can identify them by the red “P” that’s stamped on the carton or on each egg. ■ Eat cooked eggs promptly. They shouldn’t be kept warm (like in a steam table at a restau-rant) or at room temperature for more than two hours. n indoor “cage-free” houses, where they can walk around, spr lay their eg most cage-fr outside. some facil ities, perch and dust-bathe. But free hens aren’t free to wander pread their wings, ggs in nests, and, in fr The list of supermarkets, food proces-sors, and restaurants that have rejected eggs from battery cages in favor of cage-free eggs is growing. In February,Wal-mart, the nation’s largest grocery store chain, announced that all eggs sold under its Great Value brand will be cage-free. The company joins Costco, Safeway, Trad-er Joe’s,Whole Foods, and other retailers in shifting to cage-free eggs. This summer, the world’s two larg-est cruise companies, Carnival Cruise Lines and Royal Caribbean Cruise Lines, announced that they will begin converting to cage-free for the several million eggs they serve to passengers each year. Ben & Jerry’s, Burger King, Denny’s, Subway, and Wendy’s are shifting to cage-free eggs, as have the dining facilities at nearly 350 colleges and universities. And the state of California has announced that it will ban the sale of eggs from battery-caged hens beginning in 2015. Why the growing move-ment to cage-free production? ■ Hens. Most companies that switch to cage-free eggs cite its more humane treatment of laying hens. “It’s clear to 10 NUTRITION ACTION HEALTHLETTER us that cage-free farms, when certified to meet third-party standards, give hens more space to do as they please: scratch around, roost, and gossip about the hen-house,” says Ben & Jerry’s Ice Cream. ■ Eggs. Are cage-free eggs more likely to be free of Salmonella and other contami-nants? It’s not clear. “The evidence suggests that cage-free facilities have signifi cantly lower risks of Salmonella infection,” says The Humane Society’s Paul Shapiro. That evidence comes from Europe. In 2004 and 2005, for example, the European Feeling Sick? ■ Avoid dishes made with raw or undercooked eggs. That includes home-made (or restaurant-made) Hollandaise sauce or Caesar salad dress-ing. Commercially bottled versions are okay. Sources: CDC and CSPI. an ir ir eg the most effective way to separate hens and their eggs from bacteria cont U.S. producers. Battery cages are Egg Tips g Tips “Chicken have a very str g Tips “Chicken have a very strong a desire to la their eggs private, d ark, secluded nesting area, but battery cages in ■ Refrigerate eggs as soon as possible in their original carton in the coldest part of the refrigerator (usually the body of the fridge, not the door). Discard cracked or dirty eggs. ■ Wash your hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs. ■ Cook your eggs until both the white and the yolk are firm. (Salmonella could be in either part.) don’t al-low them to do that.”. A far smaller num-ber of laying hens live in ■ Use pasteurized egg whites like Egg Beaters in place of regular eggs. Or try pasteurized eggs, which look and taste like regular eggs but have been heated in the shell to kill bacteria and viruses. You can identify them by the red “P” that’s stamped on the carton or on each egg. ■ Eat cooked eggs promptly. They shouldn’t be kept warm (like in a steam table at a restau-rant) or at room temperature for more than two hours. n indoor “cage-free” houses, where they can walk around, spr lay their eg most cage-fr outside. some facil ities, perch and dust-bathe. But free hens aren’t free to wander pread their wings, ggs in nests, and, in fr The list of supermarkets, food proces-sors, and restaurants that have rejected eggs from battery cages in favor of cage-free eggs is growing. In February,Wal-mart, the nation’s largest grocery store chain, announced that all eggs sold under its Great Value brand will be cage-free. The company joins Costco, Safeway, Trad-er Joe’s,Whole Foods, and other retailers in shifting to cage-free eggs. This summer, the world’s two larg-est cruise companies, Carnival Cruise Lines and Royal Caribbean Cruise Lines, announced that they will begin converting to cage-free for the several million eggs they serve to passengers each year. Ben & Jerry’s, Burger King, Denny’s, Subway, and Wendy’s are shifting to cage-free eggs, as have the dining facilities at nearly 350 colleges and universities. And the state of California has announced that it will ban the sale of eggs from battery-caged hens beginning in 2015. Why the growing move-ment to cage-free production? ■ Hens. Most companies that switch to cage-free eggs cite its more humane treatment of laying hens. “It’s clear to 10 NUTRITION ACTION HEALTHLETTER us that cage-free farms, when certified to meet third-party standards, give hens more space to do as they please: scratch around, roost, and gossip about the hen-house,” says Ben & Jerry’s Ice Cream. ■ Eggs. Are cage-free eggs more likely to be free of Salmonella and other contami-nants? It’s not clear. “The evidence suggests that cage-free facilities have signifi cantly lower risks of Salmonella infection,” says The Humane Society’s Paul Shapiro. That evidence comes from Europe. In 2004 and 2005, for example, the European Feeling Sick? ■ Avoid dishes made with raw or undercooked eggs. That includes home-made (or restaurant-made) Hollandaise sauce or Caesar salad dress-ing. Commercially bottled versions are okay. Sources: CDC and CSPI. an ir eg the most effective way to separate hens and their eggs from bacteria cont U.S. producers. Battery cages are om om bact Tips “Chicken have a very strong a desire to la their eggs private, d ark, secluded nesting area, but battery cages in ■ Refrigerate eggs as soon as possible in their original carton in the coldest part of the refrigerator (usually the body of the fridge, not the door). Discard cracked or dirty eggs. ■ Wash your hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs. ■ Cook your eggs until both the white and the yolk are firm. (Salmonella could be in either part.) don’t al-low them to do that.”. A far smaller num-ber of laying hens live in ■ Use pasteurized egg whites like Egg Beaters in place of regular eggs. Or try pasteurized eggs, which look and taste like regular eggs but have been heated in the shell to kill bacteria and viruses. You can identify them by the red “P” that’s stamped on the carton or on each egg. ■ Eat cooked eggs promptly. They shouldn’t be kept warm (like in a steam table at a restau-rant) or at room temperature for more than two hours. n indoor “cage-free” houses, where they can walk around, spr lay their eg most cage-fr outside. some facil ities, perch and dust-bathe. But free hens aren’t free to wander pread their wings, ggs in nests, and, in fr The list of supermarkets, food proces-sors, and restaurants that have rejected eggs from battery cages in favor of cage-free eggs is growing. In February,Wal-mart, the nation’s largest grocery store chain, announced that all eggs sold under its Great Value brand will be cage-free. The company joins Costco, Safeway, Trad-er Joe’s,Whole Foods, and other retailers in shifting to cage-free eggs. This summer, the world’s two larg-est cruise companies, Carnival Cruise Lines and Royal Caribbean Cruise Lines, announced that they will begin converting to cage-free for the several million eggs they serve to passengers each year. Ben & Jerry’s, Burger King, Denny’s, Subway, and Wendy’s are shifting to cage-free eggs, as have the dining facilities at nearly 350 colleges and universities. And the state of California has announced that it will ban the sale of eggs from battery-caged hens beginning in 2015. Why the growing move-ment to cage-free production? ■ Hens. Most companies that switch to cage-free eggs cite its more humane treatment of laying hens. “It’s clear to 10 NUTRITION ACTION HEALTHLETTER us that cage-free farms, when certified to meet third-party standards, give hens more space to do as they please: scratch around, roost, and gossip about the hen-house,” says Ben & Jerry’s Ice Cream. ■ Eggs. Are cage-free eggs more likely to be free of Salmonella and other contami-nants? It’s not clear. “The evidence suggests that cage-free facilities have signifi cantly lower risks of Salmonella infection,” says The Humane Society’s Paul Shapiro. That evidence comes from Europe. In 2004 and 2005, for example, the European Feeling Sick? ■ Avoid dishes made with raw or undercooked eggs. That includes home-made (or restaurant-made) Hollandaise sauce or Caesar salad dress-ing. Commercially bottled versions are okay. Sources: CDC and CSPI. an ir eg the most effective way to separate hens and their eggs from bacteria cont U.S. producers. Battery cages are om bact ia-ia-on aining excrement, they maintain. And keeping fi ve to eight birds in their own cage re-duces the possibility of their transmitting disease to other hens in the flock. Who’s right? There’s not enough reli-able data to tell. “We really don’t know if there is a big difference” between Salmonella levels in caged and cage-free hens, says Jeffrey Armstrong, dean of agriculture and natu-ral resources atMichigan State University. Armstrong chairs the AnimalWelfare Advisory Committee of the United Egg Producers, an industry group. “Anyone who says that the evidence is clear, they’re not reading all of the scientific l literature.” If you become infected with Salmonella enteritidis, you’ll typi-cally develop fever, abdominal cramps, and diarrhea begin-ning 12 to 72 hours after you eat a contaminated food. You’ll most likely be sick for four to seven days. Most victims don’t require treatment other than drinking plenty of fl uids. Antibiotics usually aren’t necessary. But the diarrhea can be severe, and some people require hospitaliza-tion and rehydration with intravenous fl uids. In rare cases, a Salmonella infection spreads from the intestines to the bloodstream. That can be fatal unless the person is treated promptly, cautions the Centers for Disease Control and Prevention. The elderly, infants, and those with impaired immune systems are more likely to have a more seri-ous illness, says the CDC. Source: CDC. ETTER ■ NOVEMBER 2010 2010 The Bottom Line ■ Eggs are an inexpensive source of protein. But a typical yolk contains roughly 200mil-ligrams of cholesterol. That’s two-thirds of the American Heart Association’s 300 mg daily limit for healthy people. H ■ Eggs are cheap enough that most people can probably af-ford to pay extra for cage-free or organic eggs that are more humanely produced than battery-cage eggs. o b Chicken have a very strong a desire to la their eggs private, d ark, secluded nesting area, but battery cages in ■ Refrigerate eggs as soon as possible in their original carton in the coldest part of the refrigerator (usually the body of the fridge, not the door). Discard cracked or dirty eggs. ■ Wash your hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs. ■ Cook your eggs until both the white and the yolk are firm. (Salmonella could be in either part.) don’t al-low them to do that.”. A far smaller num-ber of laying hens live in ■ Use pasteurized egg whites like Egg Beaters in place of regular eggs. Or try pasteurized eggs, which look and taste like regular eggs but have been heated in the shell to kill bacteria and viruses. You can identify them by the red “P” that’s stamped on the carton or on each egg. ■ Eat cooked eggs promptly. They shouldn’t be kept warm (like in a steam table at a restau-rant) or at room temperature for more than two hours. n indoor “cage-free” houses, where they can walk around, spr lay their eg most cage-fr outside. some facil ities, perch and dust-bathe. But free hens aren’t free to wander pread their wings, ggs in nests, and, in fr The list of supermarkets, food proces-sors, and restaurants that have rejected eggs from battery cages in favor of cage-free eggs is growing. In February,Wal-mart, the nation’s largest grocery store chain, announced that all eggs sold under its Great Value brand will be cage-free. The company joins Costco, Safeway, Trad-er Joe’s,Whole Foods, and other retailers in shifting to cage-free eggs. This summer, the world’s two larg-est cruise companies, Carnival Cruise Lines and Royal Caribbean Cruise Lines, announced that they will begin converting to cage-free for the several million eggs they serve to passengers each year. Ben & Jerry’s, Burger King, Denny’s, Subway, and Wendy’s are shifting to cage-free eggs, as have the dining facilities at nearly 350 colleges and universities. And the state of California has announced that it will ban the sale of eggs from battery-caged hens beginning in 2015. Why the growing move-ment to cage-free production? ■ Hens. Most companies that switch to cage-free eggs cite its more humane treatment of laying hens. “It’s clear to 10 NUTRITION ACTION HEALTHLETTER us that cage-free farms, when certified to meet third-party standards, give hens more space to do as they please: scratch around, roost, and gossip about the hen-house,” says Ben & Jerry’s Ice Cream. ■ Eggs. Are cage-free eggs more likely to be free of Salmonella and other contami-nants? It’s not clear. “The evidence suggests that cage-free facilities have signifi cantly lower risks of Salmonella infection,” says The Humane Society’s Paul Shapiro. That evidence comes from Europe. In 2004 and 2005, for example, the European Feeling Sick? ■ Avoid dishes made with raw or undercooked eggs. That includes home-made (or restaurant-made) Hollandaise sauce or Caesar salad dress-ing. Commercially bottled versions are okay. Sources: CDC and CSPI. an ir eg the most effective way to separate hens and their eggs from bacteria cont U.S. producers. Battery cages are om bact ia- on aining excrement, they maintain. And keeping fi ve to eight birds in their own cage re-duces the possibility of their transmitting disease to other hens in the flock. Who’s right? There’s not enough reli-able data to tell. “We really don’t know if there is a big difference” between Salmonella levels in caged and cage-free hens, says Jeffrey Armstrong, dean of agriculture and natu-ral resources atMichigan State University. Armstrong chairs the AnimalWelfare Advisory Committee of the United Egg Producers, an industry group. “Anyone who says that the evidence is clear, they’re not reading all of the scientific l literature.” If you become infected with Salmonella enteritidis, you’ll typi-cally develop fever, abdominal cramps, and diarrhea begin-ning 12 to 72 hours after you eat a contaminated food. You’ll most likely be sick for four to seven days. Most victims don’t require treatment other than drinking plenty of fl uids. Antibiotics usually aren’t necessary. But the diarrhea can be severe, and some people require hospitaliza-tion and rehydration with intravenous fl uids. In rare cases, a Salmonella infection spreads from the intestines to the bloodstream. That can be fatal unless the person is treated promptly, cautions the Centers for Disease Control and Prevention. The elderly, infants, and those with impaired immune systems are more likely to have a more seri-ous illness, says the CDC. Source: CDC. ETTER ■ NOVEMBER 2010 2010 The Bottom Line ■ Eggs are an inexpensive source of protein. But a typical yolk contains roughly 200mil-ligrams of cholesterol. That’s two-thirds of the American Heart Association’s 300 mg daily limit for healthy people. H ■ Eggs are cheap enough that most people can probably af-ford to pay extra for cage-free or organic eggs that are more humanely produced than battery-cage eggs. o b Salmonella Salmonella in eggs is rare. Just 1 in every 20,000 eggs is contaminated. But if that egg happens to be in your next carton, the statistics don’t matter. A oo sa Agency ples from mor laying fa-cili risk of Salmo-nella in S egg facilities are says Shapiro. But European ips “Chicken have a very strong a desire to la their eggs private, d ark, secluded nesting area, but battery cages in ■ Refrigerate eggs as soon as possible in their original carton in the coldest part of the refrigerator (usually the body of the fridge, not the door). Discard cracked or dirty eggs. ■ Wash your hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs. ■ Cook your eggs until both the white and the yolk are firm. (Salmonella could be in either part.) don’t al-low them to do that.”. A far smaller num-ber of laying hens live in ■ Use pasteurized egg whites like Egg Beaters in place of regular eggs. Or try pasteurized eggs, which look and taste like regular eggs but have been heated in the shell to kill bacteria and viruses. You can identify them by the red “P” that’s stamped on the carton or on each egg. ■ Eat cooked eggs promptly. They shouldn’t be kept warm (like in a steam table at a restau-rant) or at room temperature for more than two hours. n indoor “cage-free” houses, where they can walk around, spr lay their eg most cage-fr outside. some facil ities, perch and dust-bathe. But free hens aren’t free to wander pread their wings, ggs in nests, and, in fr The list of supermarkets, food proces-sors, and restaurants that have rejected eggs from battery cages in favor of cage-free eggs is growing. In February,Wal-mart, the nation’s largest grocery store chain, announced that all eggs sold under its Great Value brand will be cage-free. The company joins Costco, Safeway, Trad-er Joe’s,Whole Foods, and other retailers in shifting to cage-free eggs. This summer, the world’s two larg-est cruise companies, Carnival Cruise Lines and Royal Caribbean Cruise Lines, announced that they will begin converting to cage-free for the several million eggs they serve to passengers each year. Ben & Jerry’s, Burger King, Denny’s, Subway, and Wendy’s are shifting to cage-free eggs, as have the dining facilities at nearly 350 colleges and universities. And the state of California has announced that it will ban the sale of eggs from battery-caged hens beginning in 2015. Why the growing move-ment to cage-free production? ■ Hens. Most companies that switch to cage-free eggs cite its more humane treatment of laying hens. “It’s clear to 10 NUTRITION ACTION HEALTHLETTER us that cage-free farms, when certified to meet third-party standards, give hens more space to do as they please: scratch around, roost, and gossip about the hen-house,” says Ben & Jerry’s Ice Cream. ■ Eggs. Are cage-free eggs more likely to be free of Salmonella and other contami-nants? It’s not clear. “The evidence suggests that cage-free facilities have signifi cantly lower risks of Salmonella infection,” says The Humane Society’s Paul Shapiro. That evidence comes from Europe. In 2004 and 2005, for example, the European Feeling Sick? ■ Avoid dishes made with raw or undercooked eggs. That includes home-made (or restaurant-made) Hollandaise sauce or Caesar salad dress-ing. Commercially bottled versions are okay. Sources: CDC and CSPI. an ir eg the most effective way to separate hens and their eggs from bacteria cont U.S. producers. Battery cages are om bact ia- on aining excrement, they maintain. And keeping fi ve to eight birds in their own cage re-duces the possibility of their transmitting disease to other hens in the flock. Who’s right? There’s not enough reli-able data to tell. “We really don’t know if there is a big difference” between Salmonella levels in caged and cage-free hens, says Jeffrey Armstrong, dean of agriculture and natu-ral resources atMichigan State University. Armstrong chairs the AnimalWelfare Advisory Committee of the United Egg Producers, an industry group. “Anyone who says that the evidence is clear, they’re not reading all of the scientific l literature.” If you become infected with Salmonella enteritidis, you’ll typi-cally develop fever, abdominal cramps, and diarrhea begin-ning 12 to 72 hours after you eat a contaminated food. You’ll most likely be sick for four to seven days. Most victims don’t require treatment other than drinking plenty of fl uids. Antibiotics usually aren’t necessary. But the diarrhea can be severe, and some people require hospitaliza-tion and rehydration with intravenous fl uids. In rare cases, a Salmonella infection spreads from the intestines to the bloodstream. That can be fatal unless the person is treated promptly, cautions the Centers for Disease Control and Prevention. The elderly, infants, and those with impaired immune systems are more likely to have a more seri-ous illness, says the CDC. Source: CDC. ETTER ■ NOVEMBER 2010 2010 The Bottom Line ■ Eggs are an inexpensive source of protein. But a typical yolk contains roughly 200mil-ligrams of cholesterol. That’s two-thirds of the American Heart Association’s 300 mg daily limit for healthy people. H ■ Eggs are cheap enough that most people can probably af-ford to pay extra for cage-free or organic eggs that are more humanely produced than battery-cage eggs. o b Salmonella in eggs is rare. Just 1 in every 20,000 eggs is contaminated. But if that egg happens to be in your next carton, the statistics don’t matter. A oo sa Agency ples from mor laying fa-cili risk of Salmo-nella in S egg facilities are says Shapiro. But European facil facil Tips “Chicken have a very strong a desire to la their eggs private, d s “Chicken have a very strong a desire to la their eggs private, d ark, secluded nesting area, but battery cages in ■ Refrigerate eggs as soon as possible in their original carton in the coldest part of the refrigerator (usually the body of the fridge, not the door). Discard cracked or dirty eggs. ■ Wash your hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs. ■ Cook your eggs until both the white and the yolk are firm. (Salmonella could be in either part.) don’t al-low them to do that.”. A far smaller num-ber of laying hens live in ■ Use pasteurized egg whites like Egg Beaters in place of regular eggs. Or try pasteurized eggs, which look and taste like regular eggs but have been heated in the shell to kill bacteria and viruses. You can identify them by the red “P” that’s stamped on the carton or on each egg. ■ Eat cooked eggs promptly. They shouldn’t be kept warm (like in a steam table at a restau-rant) or at room temperature for more than two hours. n indoor “cage-free” houses, where they can walk around, spr lay their eg most cage-fr outside. some facil ities, perch and dust-bathe. But free hens aren’t free to wander pread their wings, ggs in nests, and, in fr The list of supermarkets, food proces-sors, and restaurants that have rejected eggs from battery cages in favor of cage-free eggs is growing. In February,Wal-mart, the nation’s largest grocery store chain, announced that all eggs sold under its Great Value brand will be cage-free. The company joins Costco, Safeway, Trad-er Joe’s,Whole Foods, and other retailers in shifting to cage-free eggs. This summer, the world’s two larg-est cruise companies, Carnival Cruise Lines and Royal Caribbean Cruise Lines, announced that they will begin converting to cage-free for the several million eggs they serve to passengers each year. Ben & Jerry’s, Burger King, Denny’s, Subway, and Wendy’s are shifting to cage-free eggs, as have the dining facilities at nearly 350 colleges and universities. And the state of California has announced that it will ban the sale of eggs from battery-caged hens beginning in 2015. Why the growing move-ment to cage-free production? ■ Hens. Most companies that switch to cage-free eggs cite its more humane treatment of laying hens. “It’s clear to 10 NUTRITION ACTION HEALTHLETTER us that cage-free farms, when certified to meet third-party standards, give hens more space to do as they please: scratch around, roost, and gossip about the hen-house,” says Ben & Jerry’s Ice Cream. ■ Eggs. Are cage-free eggs more likely to be free of Salmonella and other contami-nants? It’s not clear. “The evidence suggests that cage-free facilities have signifi cantly lower risks of Salmonella infection,” says The Humane Society’s Paul Shapiro. That evidence comes from Europe. In 2004 and 2005, for example, the European Feeling Sick? ■ Avoid dishes made with raw or undercooked eggs. That includes home-made (or restaurant-made) Hollandaise sauce or Caesar salad dress-ing. Commercially bottled versions are okay. Sources: CDC and CSPI. an ir eg the most effective way to separate hens and their eggs from bacteria cont U.S. producers. Battery cages are om bact ia- on aining excrement, they maintain. And keeping fi ve to eight birds in their own cage re-duces the possibility of their transmitting disease to other hens in the flock. Who’s right? There’s not enough reli-able data to tell. “We really don’t know if there is a big difference” between Salmonella levels in caged and cage-free hens, says Jeffrey Armstrong, dean of agriculture and natu-ral resources atMichigan State University. Armstrong chairs the AnimalWelfare Advisory Committee of the United Egg Producers, an industry group. “Anyone who says that the evidence is clear, they’re not reading all of the scientific l literature.” If you become infected with Salmonella enteritidis, you’ll typi-cally develop fever, abdominal cramps, and diarrhea begin-ning 12 to 72 hours after you eat a contaminated food. You’ll most likely be sick for four to seven days. Most victims don’t require treatment other than drinking plenty of fl uids. Antibiotics usually aren’t necessary. But the diarrhea can be severe, and some people require hospitaliza-tion and rehydration with intravenous fl uids. In rare cases, a Salmonella infection spreads from the intestines to the bloodstream. That can be fatal unless the person is treated promptly, cautions the Centers for Disease Control and Prevention. The elderly, infants, and those with impaired immune systems are more likely to have a more seri-ous illness, says the CDC. Source: CDC. ETTER ■ NOVEMBER 2010 2010 The Bottom Line ■ Eggs are an inexpensive source of protein. But a typical yolk contains roughly 200mil-ligrams of cholesterol. That’s two-thirds of the American Heart Association’s 300 mg daily limit for healthy people. H ■ Eggs are cheap enough that most people can probably af-ford to pay extra for cage-free or organic eggs that are more humanely produced than battery-cage eggs. o b Salmonella in eggs is rare. Just 1 in every 20,000 eggs is contaminated. But if that egg happens to be in your next carton, the statistics don’t matter. A oo sa Agency ples from mor laying fa-cili risk of Salmo-nella in S egg facilities are says Shapiro. But European facil smaller smaller and are differ-ent in other ways, argue the caged cilities,” the board, it found a higher r t i countries. “Across han 5,300 egg-la ties in 24 co

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