An article this week in the British Medical Journal finds that one egg per day is not associated with an increased risk of coronary heart disease or stroke. That is good news for the egg industry and egg lovers--but it also contradicts several other studies.
Would eggs from such antibiotic-treated hen also have antibiotic residues? Yes, says an article in the Journal of Agricultural and Food Chemistry which reports that "detectable residues were observed in eggs derived from enroﬂoxacin-treated hens" as well as "yolks from hens treated with enroﬂoxacin."
Clearly there are more concerns about the safety of eggs and especially commercially produced eggs than those addressed in this week's article in the British Medical Journal.
The history of US egg production is found in Martha Rosenberg's acclaimed expose, "Born with a Junk Food Deficiency," now in ebook