ARE CONSUMING FREE RANGE EGGS BENEFICIAL TO HEALTH?
In the present food economy, companies use labels such as “free range,” “organic,” and “cage free” to sell products at higher prices to a new generation of consumers. They do this under the misguided notion that these practices involve more humane treatment of the animals, which in turn results in the production of a “healthier” product. But how much of this is accurate? Is purchasing eggs that have been raised in a free range environment a better choice for consumers’ health, or is this marketing strategy merely a ploy to get more people to buy eggs at a higher price?
A warning regarding Salmonella in eggs was issued today following two incidents of food illness, which have already claimed one life (Daily Mail News, 2015). This autumn in the southeast and northwest of England, a Salmonella epidemic caused over 150 illnesses and one fatality. Salmonella has become linked with eggs, and for good reason. The CDC estimates that over 1 million Americans catch Salmonella each year, resulting in 20,000 hospitalizations and approximately 400 fatalities.
It is widely established that chickens’ living conditions impact the number of microorganisms (including diseases) found in the eggs they lay. Eggs from standard cage systems are the “cleanest,” or most microbially free, and hence pose the least risk to human health, according to the majority of studies on the subject. More hazardous bacteria, such as some strains of Salmonella and E. coli, may be found on the shell surface of eggs produced in free range settings.
DANGER OF FREE RANGE CHICKENS LAYING EGGS ON THE GROUND
The environment of free range production systems is a key contributor to these increased microbial counts since it is the source of contamination. Greater dust levels in free range facilities directly correlate with increased levels of aerobic bacteria, which lead to higher microbial counts on free range eggs vs traditional cage eggs. This presents a health concern to personnel at free range laying. By collecting and handling eggs with high microbial counts, employees come in touch with Salmonella and other pathogens, increasing their risk of illness. Consumers, particularly small children, the elderly, and those with a damaged immune system, are also in danger of falling unwell when exposed to these microorganisms. Eggs deposited in free range systems have an increased potential for microbial contamination, which presents a health concern.
CONCLUSION
Improving free range management will reduce microbial contamination, resulting in a safer and healthier product. Increasing the number of nesting boxes per hen, increasing egg collecting frequency, and standardizing cleaning and management techniques for free range production systems may minimize microbial contamination of eggs. According to UK laws, pasture management methods, such as avoiding muddy conditions, lower the chance of disease-carrying bacteria infecting hens. Free range systems must safeguard hens from the environment, predators, and health problems. These management approaches have proved beneficial in the UK; the U.S. government might benefit from using them in free range housing systems. These laws will make free range systems healthier for customers. Producers must prioritize consumer health. When enforced and adopted by the government, these behaviors will promote healthy family life nationwide.
