Egg Safety
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Note: *This article is merely for information purposes only and does not necessarily reflect the feelings or thoughts of the author. During one spring season, more than 50 people suffered salmonella poisoning from eating eggs Benedict not properly heated at a convention in Minnesota. There since have been proposed government rules requested that would require egg farms to take sanitation measures and test their flocks for salmonella bacteria. The FDA's deputy director of food safety initiatives hopes to release the rules for public comment. Current statistics show that salmonella in eggs causes as many as 125,000 illnesses per year. Salmonella will affect one in every 20,000 eggs. Salmonella can cause diarrhea, nausea and vomiting, abdominal cramps, headaches and fever. |
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The proposed rules would require the control of mice, which can spread the bacteria; refrigerated storage of eggs; and disinfecting of hen houses, any time there is a discovery of a contaminated flock. Farms would also be required to have "biosecurity" measures such as restricted access to flocks and protective clothing for workers. Experts believe these rules would almost eliminate the food safety risk in eggs and feel the benefits far outweigh the costs incurred. Some research suggests "forced molting", a process of starving an older hen to get it to lay more eggs, increases the incidence of salmonella. However, the FDA would not ban this practice, instead, they would require the flocks to be tested for salmonella again after the molt. |
The FDA has already imposed refrigeration requirements on supermarkets and restaurants. Beginning in September, all egg cartons are required labeled with the following: Safe handling instructions to prevent illness from bacteria. Keep eggs refrigerated; cook eggs until the yolks are firm and cook foods containing eggs thoroughly.
The Agriculture Department, which shares responsibility for egg regulation with the FDA, is finishing its work on rules requiring packers and processors to have sanitation procedures for preventing salmonella. The FDA rules are similar to voluntary standards in quality assurance programs run by the United Egg Producers and the states of California, Ohio and Pennsylvania.
Suggested Online Resource for more Egg information:
American Egg Board -- The Incredible Edible Egg Web site!
