Prevention of Salmonella
Enteritidis in shell eggs during production, storage, and transportation
The U.S. Food and Drug Administration announced a
regulation expected to prevent each year approximately 79,000 cases of
foodborne illness and 30 deaths caused by consumption of eggs contaminated with
the bacterium Salmonella Enteritidis.
The regulation requires preventive measures during the
production of eggs in poultry houses and requires subsequent refrigeration
during storage and transportation.
Egg-associated illness caused by Salmonella is a serious public health problem. Infected individuals
may suffer mild to severe gastrointestinal illness, short term or chronic
arthritis, or even death. Implementing the preventive measures would reduce the
number of Salmonella Enteritidis
infections from eggs by nearly 60 percent.
The rule requires that measures designed to prevent Salmonella Enteritidis be adopted by
virtually all egg producers with 3,000 or more laying hens whose shell eggs are
not processed with a treatment, such as pasteurization, to ensure their safety.
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