Providing safe, high-quality, nutritious food for consumers is a top priority of Ohio's egg, chicken and turkey farmers. This is achieved through responsible animal care that keeps the state's flocks healthy and free from disease and through comprehensive biosecurity programs on farms that keep both the animals and the food farmers produce safe.

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In Ohio, egg consumption is particularly important as a significant part of the state's agricultural economy. Ohio ranks second in the nation in egg production. The sector employs more than 17,000, with an annual payroll exceeding $50 million. Ohio's 30 million laying hens and 10 million pullets (hens too young to lay eggs) further help Ohio's farm economy by consuming millions of bushels of corn and soybean products each year.

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Egg, Chicken and Turkey Safety

Today's consumer likely will only encounter a Salmonella-infected egg just once in 84 years, due in large part to:

  • On-farm quality assurance programs
  • Vigilant inspecting and testing regimens
  • Food safety education initiatives

However, it's important to remember that egg and poultry safety is a shared responsibility. Proper consumer handling and cooking offers 100 percent defense against Salmonella.

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Egg, Chicken and Turkey Nutrition

Eggs are one of the most inexpensive, nutrient-rich foods available and still average around just 17 cents an egg. For years, eggs were mistaken as the icon for high cholesterol and banished from many diets. But today, the American Heart Association supports healthy Americans eating an average of an egg a day. Eggs contain many nutrients and are relatively low in calories. Eggs contain 13 essential vitamins and minerals, including vitamin D - a nutrient many Americans get too little of and is important for strong bones.

A skinless chicken breast has only one gram of saturated fat, so it is an ideal choice for anyone limiting his or her intake of saturated fat. In fact, chicken breast without the skin has less fat content than sirloin steak, pot roast, hamburger (even 90 percent lean), beef tenderloin, pork chops, and ham.

Additionally, a three-ounce serving of boneless, skinless turkey breast contains 26 grams of protein, one gram of fat and 0 grams of saturated fat. A skinless turkey breast has eight percent more protein than the same size serving of boneless skinless chicken breast or trimmed top loin beefsteak.

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Featured Recipe

Chicken or Turkey Tetrazzini

Chicken or Turkey Tetrazzini

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