New federal regulations require most egg producers to take steps to prevent the spread of Salmonella Enteritidis, according to the American Veterinary Medical Association. The U.S. Food and Drug Administration announcement states the rules are expected to prevent each year 79,000 cases of foodborne illness and 30 deaths caused by consumption of eggs contaminated with the bacterium Salmonella Enteritidis.
The FDA 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.
Producers with at least 3,000 but fewer than 50,000 laying hens must comply within 36 months after the rule's publication (by July 2012). 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 (by July 2010).
Dr. Charles L. Hofacre, secretary-treasurer for the American Association of Avian Pathologists, said the FDA rules institutionalise practices that have reduced Salmonella Enteritidis contamination in most of the industry, and he does not expect the regulations will have much impact on public health or on egg producers.
Egg farmers began working with states and the United Egg Producers to develop quality assurance plans after Salmonella Enteritidis contamination peaked in the late 1980s, Dr. Hofacre said. For companies that have not adopted measures similar to the new regulations, their most notable changes will likely relate to increased record keeping.
"For the table egg industry, it'll be a very good way for them to showcase what they've been doing over the last few years," Dr. Hofacre said.
Dr. Hofacre said the regulations were the result of a few companies' refusal to cooperate with the FDA and self-regulate to avoid egg contamination. He said it is unfortunate that a few producers' actions led to increased regulation, but he does not disapprove of the new rules.
Dr. Eric N. Gingerich, a Diplomate of the American College of Poultry Veterinarians and a staff veterinarian and adjunct assistant professor at the University of Pennsylvania's School of Veterinary Medicine, expects his state's diagnostic laboratory system will need more-sensitive equipment and more staff members to handle the final rule's requirements. He also expects an increase in material costs associated with laboratory tests. However, he said a United Egg Producers figure indicates eggs will cost consumers only about one cent more per dozen under the new rules.
Dr. Gingerich still has questions about what producers should do after positive test results in areas where there are no buyers of pasteurized eggs, what training is planned for implementation of the rule, and whether recalls will be required following positive test results. While Dr. Gingerich thinks the tests will remove some S. Enteritidis-positive eggs from the market, he said egg producers have largely gained control over the bacteria since the FDA rule was proposed in 2004.
The FDA proposal was similar when introduced in September 2004, and the agency held public meetings in 2004 and accepted comments through July 2005. The 2004 proposal and the 2009 final rule were developed as part of a series of farm-to-table egg safety efforts that the FDA and the Department of Agriculture's Food Safety and Inspection Service started in the 1990s, the Federal Register entry states.
