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Sanitizing eggs for public sale is a good idea. You don't know what is on that shell. Just think of it as sanitizing the eggs' natural packaging...
Once the eggs have been cleaned of visible manure and dirt, pour a bleach solution over them (perhaps from a garden watering can), thoroughly wetting them and then allow them to air dry before packaging. Do not submerge them in a bleach solution. The water pressure from submersion can force the solution into the egg shell.
Most bleach off the shelf at the grocery store is "unscented", yes it smells like bleach, but they don't have added perfumes.
"Ultra" bleach is 6% out of the bottle, or 60,000 ppm. To get to to "20-500 ppm" you need to dilute it at the appropriate rate. If you are concerned about using the bleach solution, then use a 20 ppm solution. This is roughly what would be used to sanitize products in organic production. The organic rule says that the rinse water (after most of the chlorine has been "used up" oxidizing organic materials) must be less than 4 ppm free chlorine, the same standard used for municipal water systems. So use the weakest solution that the state allows. 20 ppm is more than sufficient.
To get that 20 ppm solution from 6% bleach you need to dilute it by a 1:3000 ratio. There are 3785 ml in a gallon, so you need about 1.25 ml of bleach per gallon of water, which is about 1/4 teaspoon per gallon. At the other end of the scale, 500 ppm, you would need 2 tablespoons of bleach per gallon of water.
Sanitizing eggs for public sale is a good idea. You don't know what is on that shell. Just think of it as sanitizing the eggs' natural packaging...
Once the eggs have been cleaned of visible manure and dirt, pour a bleach solution over them (perhaps from a garden watering can), thoroughly wetting them and then allow them to air dry before packaging. Do not submerge them in a bleach solution. The water pressure from submersion can force the solution into the egg shell.
Most bleach off the shelf at the grocery store is "unscented", yes it smells like bleach, but they don't have added perfumes.
"Ultra" bleach is 6% out of the bottle, or 60,000 ppm. To get to to "20-500 ppm" you need to dilute it at the appropriate rate. If you are concerned about using the bleach solution, then use a 20 ppm solution. This is roughly what would be used to sanitize products in organic production. The organic rule says that the rinse water (after most of the chlorine has been "used up" oxidizing organic materials) must be less than 4 ppm free chlorine, the same standard used for municipal water systems. So use the weakest solution that the state allows. 20 ppm is more than sufficient.
To get that 20 ppm solution from 6% bleach you need to dilute it by a 1:3000 ratio. There are 3785 ml in a gallon, so you need about 1.25 ml of bleach per gallon of water, which is about 1/4 teaspoon per gallon. At the other end of the scale, 500 ppm, you would need 2 tablespoons of bleach per gallon of water.
