See how the egg industry's animal welfare, food safety and sustainability practices have grown over the years.
Eggs were produced in backyards.
Of the 76 million people in the U.S., 44% were farmers.
Most eggs produced in small flocks of chickens in farmyards.
Cage systems were introduced, because research showed many benefits to moving hens indoors.
While some farmers continued to use cage-free housing, use of cages became more popular.
Breeding programs improved disease resistance and egg-laying productivity. Overall hen mortality rate improved to 18%.
Flocks started to become larger due to improved technology and equipment.
USDA* Food Safety Inspection Service implemented continuous audit program for all egg products made in the U.S.
Standards for cleaning and inspecting eggs became more rigid.
Study showed that eggs could be contaminated with Salmonella Enteritidis.
United Egg Producers (UEP) developed the first industry guidelines.
Various programs were implemented to improve egg safety.
UEP Animal Welfare and Scientific Advisory committees were established.
87 billion table eggs were produced in the U.S. in 2014.
Each hen produces about 286 eggs per year on a modern egg farm.
FDA employees inspect 100 farms per year.
UEP regularly updates the food safety program and has established a food safety committee.
Egg farmers implement both mandatory and voluntary on-farm safety programs