Egg manufacturing can include adding chemicals to the egg.
One in 10 eggs contains traces of chemicals according to "Environmental Health News." These chemicals include antibiotics used to increase the productivity of a hen and consequently transferred to the egg. However, strict regulations are in place to ensure your safety and your risk is minimal. Eating eggs from hens with antibiotics is fine provided they come from a regulated farmer.
Regulation
The Food and Drug Administration (FDA) regulates the level of antibiotics administered in the poultry industry. Farms have to comply with the FDA's Cosmetic Act that approves the use of certain antibiotics and ensures the safety of eggs to eat after chemical use.
Resistance
Eating eggs with antibiotic residues may affect your resistance to bacteria and expose you to disease. For example, there is concern from the World Health Organization (WHO) that salmonella is a health concern because it is resistant to antibiotics in eggs. Therefore, antibiotics to treat the illness are ineffectual. By eating eggs with antibiotic residue, you may be more susceptible to contracting salmonella as it is resistant to the antibiotics in your body.
Misconceptions
There is a misconception that anitbiotics are widely used in egg production and are dangerous to health. Hens that are given antibiotics are often taken out of the production chain or the level of antibiotics adheres to the safety standards.
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