Celebrate National Egg Month with Safe Egg Practices

As New Mexico celebrates National Egg Month, state agriculture and food safety officials are reminding consumers that fresh eggs from local farms and backyard flocks should still be handled with care.

The New Mexico Department of Agriculture encouraged residents to support local producers by purchasing eggs from New Mexico farmers’ markets and retailers, while also highlighting the department’s egg inspection process. According to NMDA, inspectors routinely examine eggs using a process known as “egg candling,” which helps identify cracks, leaks, dirt, and other quality concerns in accordance with USDA grading standards.

Meanwhile, New Mexico State University Cooperative Extension is reminding consumers that even farm-fresh eggs can carry food safety risks if improperly handled.

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In a food safety guide published through NMSU Extension, officials note that eggshells are porous and susceptible to bacterial contamination, including Salmonella. The publication cites research from Pennsylvania State University that found 2% of eggs sampled from small farm flocks tested positive for Salmonella enteritidis, compared to less than 0.5% among commercial egg producers regulated under federal standards.

Extension specialists recommend:

• Refrigerating eggs promptly
• Discarding cracked eggs
• Washing hands and disinfecting work areas frequently
• Keeping eggs separate from other foods
• Cooking eggs to at least 160 degrees Fahrenheit
• Using pasteurized eggs for recipes involving raw or lightly cooked eggs

The guidance also advises consumers not to soak or aggressively wash fresh eggs, as improper cleaning methods can increase the risk of contamination.