By Jeff Mulhollem
Special to Poultry Times
UNIVERSITY PARK, Pa. — Eggs from small flocks of chickens are more likely to be contaminated with Salmonella enteritidis than eggs sold in grocery stores, which typically come from larger flocks that are regulated by the U.S. Food & Drug Administration, according to researchers in Penn State's College of Agricultural Sciences.
That conclusion — which flies in the face of conventional wisdom that eggs from backyard poultry and small local enterprises are safer to eat than "commercially produced" eggs — was drawn from a first-of-its kind, six-month. . .
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