Forward from TPT: Most in the natural foods world assume that the FDA and the Feds in general are always pro-vaccination (because, as the theory holds out, big pharma has the government under wraps through bribery), but this article blows a hole in that theory. A case where Europe vaccinates against salmonella, and the US does not! Just an FYI from The Plain Truth....
Should You Refrigerate Your Eggs? Here’s the Final Answer
Kristina Bravo is Assistant Editor at TakePart.
Walk into a British supermarket, and you may be surprised, even horrified, by what you’ll see: cartons of eggs sitting next to canned meats and baked beans—at room temperature. Europeans don’t refrigerate their eggs, but Americans need to. Why? In a word: salmonella.
Because of the way the nation’s factory farms produce and distribute eggs, American consumers must take additional measures to prevent contamination from salmonella—that sneaky little pathogen that causes 1.2 million illnesses in the U.S. each year.
When it comes to minimizing salmonella infections, American producers focus on the eggshells, which could get sullied with organic matter, such as chicken feces. The USDA requires producers to rinse, dry, and mist the eggs with chlorine before sending them to market.
Europeans, on the other hand, focus on inhibiting salmonella infections in the hens themselves. In the United Kingdom, farmers began vaccinating their hens against the bacteria in 1998 so that no salmonella gets transferred from chicken to egg. How about feces on shells? Farmers depend on the eggs’ natural, thin coating to stop bacteria from seeping in. (This protective layer goes out the window when American eggs go through the rinsing process.)
England and Wales recorded 14,771 cases of a salmonella strain in 1997 before farmers started vaccinating their hens. The number dropped to 581 in 2009.
“We have pretty much eliminated salmonella as a human problem in the U.K.,” the British Egg Information Service’s director, Amanda Cryer, told The New York Times.