David Kradel Herbert Jordan Milton Madison
Penn State
Poultry
Pointers
Herbert Siegel Donald Singleta:
EGGS NEED
TO BE
REFRIGERATED
John H. Schwartz
Multi-County
Poultry Agent
Recently, the Food and Drug
Administration (FDA) has added
eggs to the potentially hazardous
food list. Eggs now join other ani
mal produced foods, including
milk, beef, and pork as potentially
hazardous foods.
This is not necessarily a bad list
to be on. Foods on this list requires
refrigeration in order to reduce
bacteria growth, and thus reduce
the risk of people becoming ill
after eating these foods.
All foods on this list must have
an internal temperature of 45
degrees F before the food may be
sold or prepared for the consumer.
Pennsylvania Department of Agri
culture has indicated they would
begin enforcing this temperature
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requirement on January 1,1991 for
all eggs sold in Pennsylvania.
What does this mean for the egg
producer? If the egg producer is
selling directly to consumers, then
he should sell the eggs under
refrigeration and the eggs must
have an internal temperature of 45
degrees F. Otherwise, the egg pro
ducer might be required by his egg
marketer to reduce the temperature
of his farm egg storage in order to
reduce bacterial growth and assist
the egg industry in meeting the 45
degrees F internal temperature.
Why do eggs need to be refriger
ated? Eggs are a perishable food.
Refrigeration helps to maintain
quality while reducing bacterial
growth. The recent increase in Sal
monella enteritidis (SE) cases in
humans involving eggs has made
people aware of the importance of
properly handling and cooking
eggs.
Refrigeration is an important
part of proper egg handling proce
dures. Recent study at the Univer
sity of Minnesota demonstrates the
up...
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Days of Approximate Number of Times One (1) SE organism
Storage Multiplied When Stored at:
10 Days
20 Days
30 Days
importance of refrigeration. Eggs
were inoculated with SE and incu
bated at different temperatures and
lengths of storage. The results are
the tests are shown in the following
table.
This research indicates that
temperatures below 50 degrees F
effectively reduced the bacterial
multiplication during the holding
period. We know the ideal temper
ature for SE bacteria to grow is
between 60 degrees F and 120
degrees F. Under these conditions,
the bacteria will multiply by divid
ing in two every twenty minutes.
6 Counties Targeted For Timber Project
HARRISBURG (Dauphin Co.)
Six western Pennsylvania
counties have been targeted by the
Pennsylvania Timber Marketing
Project for development of a
member-owned marketing
cooperative.
TTie selection of Erie, Craw
ford, Venango, Mercer, Clarion,
and Jefferson counties followed
an analysis of the initial results of
a survey conducted by the Pen
nsylvania Farmers Union (PFU)
and the U.S. Department of Agri-
Chain Feeder for
Poultry Cage Systems
40 F
10
40
30
50 F
1,000
10,000
100,000
60 F
10,000
50.000
100.000
Route 30 West
at the
Centerville Exit.
Lancaster Farming Saturday, December 15,1990-D5
70 F 80 F
50,000 100,000
1,000,000 1,000,000
10,000,000 500,000,000
The following table shows how
fast bacteria may reproduce under
ideal moisture, food,-and tempera
ture conditions.
Time Number of Bacteria
0 minutes
20 minutes
40 minutes
1 hour
2 hours
3 hours
4 hours
6 hours
8 hours
There are several things egg
producers can do to lower the farm
culture Agricultural Cooperative
Service. This survey was sent to
all PFU members statewide.
“Our initial results indicate a
strong interest by producers in
these six counties in developing a
cooperative for production and
marketing of high-quality timber,”
said Terry Pattison, chairman of
the Timber Marketing Project.
“The project steering committee
will now be conducting a more
extensive survey of woodlot own
ers in those six targeted counties,”
cooler temperature. These include
servicing the existing unit to make
sure it is properly working, adding
insulation to the cooler, reducing
cooler size to actual egg storage
needed, and adding additional
cooling capacity.
Today farmers are producing
food, not a commodity. As a result,
farmers find themselves in a diffe
rent business environment. The
consumer is deciding the rules we
must play by. Thus, farmers must
take steps to ensure consumer con
fidence in their products.
Refrigeration is just one of sev
eral things egg producers will have
to do to maintain their egg mark
ets. The added cost will be small
compared to lost consumer sales
and liability lawsuits resulting
from SE outbreaks.
64
512
4,096
262,144
16,077,216
he said,
Initial survey results indicate a
strong interest among producers in
the areas of woodlot management,
timber pricing, and marketing.
The Pennsylvania Timber
Marketing Project was organized
in March 1990 to explore the
potential opportunities to increase
the profitability to woodlot own
ers from the sale of their timber.
Pennsylvania has the largest
hardwood resources in the United
States with 15 million acres of
commercial timber in the U.S.
About 15 percent of Pennsylvani
a’s private woodlands are owned
by farmers.
Timber producers interested in
more information about the Tim
ber Marketing Project may call
Linda Crouse at the toll-free hot
line at (800) 932-4629.
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Box 262, Rehrersburg, PA 19550
717/933-8044
or Erv’s Herb Shop
717/949-6868
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