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Food

Egg Safety Action Plan

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. During the 1990s, the FDA and the U.S. Department of Agriculture implemented a series of post-egg production safety efforts such as refrigeration requirements designed to inhibit the growth of bacteria that may be in an egg. While these steps limited the growth of bacteria, they did not prevent the initial contamination from occurring. FDA began working towards regulation to help prevent cases of foodborne illness caused by consumption of eggs contaminated with the bacterium Salmonella Enteritidis. Below are actions leading up to the Final Rule: Prevention of Salmonella Enteritidis in Shell Eggs During Production, Storage, and Transportation.
 

 

Page Last Updated: 10/03/2014
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