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.
In Ohio, egg consumption is particularly important as a significant part of the state's agricultural economy. Ohio is one of the largest egg farming states producing more than 9 billion eggs each year. Ohio egg production is responsible for the creation of 12,503 jobs annually and $438 million in earnings. 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 are just pennies an egg. 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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Chicken or Turkey Tetrazzini