July 14, 2010

New US FDA egg safety rule takes effect

FDA's new food safety requirements became effective July 9, 2010, through a rule for egg producers having 50,000 or more laying hens.

 

As many as 79,000 illnesses and 30 deaths due to consumption of eggs contaminated with the bacterium Salmonella Enteritidis may be avoided each year with new food safety requirements for large-scale egg producers, according to the FDA.

 

It also requires them to adopt preventive measures and to use refrigeration during egg storage and transportation.

 

Large-scale egg producers that produce shell eggs for human consumption and that do not sell all of their eggs directly to consumers must comply with the refrigeration requirements under the rule; this includes producers whose eggs receive treatments such as pasteurisation. Similarly, those who transport or hold shell eggs must also comply with the refrigeration requirements by the same effective date.

 

Implementing the preventive measures would reduce the number of Salmonella Enteritidis infections from eggs by nearly 60%.

 

"Preventing harm to consumers is our first priority," said Margaret A. Hamburg, M.D., commissioner of food and drugs. "Today's action will help prevent thousands of serious illnesses from Salmonella in eggs."

 

The rule requires egg producers with fewer than 50,000 but at least 3,000 laying hens whose shell eggs are not processed with a treatment, such as pasteurisation, to comply with the regulation as of July 9, 2010. Producers who sell all their eggs directly to consumers or have less than 3,000 hens are not covered by the rule.

 

Egg producers must maintain a written Salmonella Enteritidis prevention plan and records documentation to ensure compliance. Egg producers covered by this rule must also register with the FDA.

 

The FDA will develop guidance and enforcement plans to help egg producers comply with the rule. The new rule is part of a coordinated strategy between the FDA and the USDA's Food Safety and Inspection Service (FSIS).