In August 2010, the FDA published a draft for comment on new proposed safety rules for egg producers. The new rule was issued in July 2009, forcing egg producers to implement preventive measures during egg production, storage, and transportation.
The new rules went into effect in July 2010 for egg producers with more than 50,000 laying hens. Producers with 3,000 to 50,000 laying hens must abide by the new rules in July 2012. The final guidance was published December 27, 2011.
The new rules include:
- Salmonella Enteritidis (SE) prevention measures
- Egg testing for SE
- Sampling methodology for SE
- Record keeping requirements for the SE prevention plan.
Best practices that reduce the risk of SE include refrigeration, cleaning and disinfection, fly control, rodent control, biosecurity, and SE testing.
Salmonella Enteritidis is a bacteria that can cause serious and fatal infections. It is one of the leading bacterial causes of foodborne illness in the United States: The FDA estimates that 142,000 illnesses are caused each year by SE-infected eggs. Salmonella symptoms include fever, diarrhea, cramps, and vomiting. Some people become so sick they need to be hospitalized. A Salmonella infection can spread to the blood stream and cause death.
