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F.D.A. introduces food safety rules targeting eggs
Source of Article: http://www.meatnews.com/news/headline_stories.asp?ArticleID=104038
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(MEATPOULTRY.com, July 08, 2009)
by MEAT&POULTRY Staff
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WASHINGTON — The Food and
Drug Administration has introduced several new regulations designed to
reduce the incidence of Salmonella enteritidis in eggs. The pathogen may be
found inside eggs that appear perfectly normal. If the eggs are eaten raw
or undercooked, the bacterium may cause illness. Eggs in the shell become
contaminated on the farm, primarily because of infection in the laying
hens.
To reduce the incidence
of Salmonella enteritidis, producers with at least 3,000 but fewer than
50,000 laying hens must comply within 36 months after the rule’s
publication. Producers with 50,000 or more laying hens must be in
compliance with the rule within 12 months after its publication in the
Federal Register.
Under the rule, egg
producers must buy chicks and young hens only from suppliers who monitor
for Salmonella; establish rodent, pest control, and biosecurity measures to
prevent spread of bacteria throughout the farm by people and equipment; and
conduct testing in the poultry house for Salmonella enteritidis. If the
tests find the bacterium, a representative sample of the eggs must be
tested over an 8-week period. If any of the four egg tests is positive, the
producer must further process the eggs to destroy the bacteria, or divert
the eggs to a non-food use.
Egg producers also will
have to clean and disinfect poultry houses that have tested positive for
Salmonella enteritidis, and refrigerate eggs at 45° Fahrenheit temperature
during storage and transportation no later than 36 hours after the eggs are
laid.
Egg producers whose eggs
receive treatments such as pasteurization still must comply with the
refrigeration requirements. Similarly, certain persons such as
distributors, packers, or truckers holding or transporting shell eggs also
must comply with the refrigeration requirements.
To ensure compliance, egg
producers will be required to maintain a written Salmonella enteritidis
prevention plan and records documenting their compliance. Producers, except
those who have less than 3,000 hens or who sell all their eggs directly to
consumers, also must register with the F.D.A. The F.D.A. will develop
guidance and enforcement plans to help egg producers comply with the rule.
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