Eggs and Poultry
Raw poultry meat and eggs may be contaminated by bacteria or viruses, particularly Salmonella. The Tennessee Department of Agriculture inspects egg and poultry producers, processors, and handlers to protect the public.
Salmonella enteritis is the most common cause of food poisoning. In the United States alone, Salmonella is responsible for 1.4 million infections, 15,000 hospitalization, and 400 deaths per year.
Salmonella infections are simple to prevent by taking reasonable precautions.
Guide for Farm to Consumer Egg Sales in Tennessee - UT Extension