Egg Safety Improved by FDA

eggThe FDA made an announcement concerning a law that would help in enhancing the safety of eggs for human consumption. The regulation is meant to lower the prevalence of infections arising from consumption of contaminated eggs. Eggs are mainly contaminated by Salmonella Enteritidis (SE) bacterium. The regulations were released on July 7, 2009, and different aspects of the regulations have gone into effect over the years. The egg industry is required to embrace preventive measures to enhance egg safety, not only during production, but also transport and storage. It is now mandatory for egg producers to register with the Food and Drug Administration, as well as have a well-laid out prevention plan. Records showing that they are adhering to the regulation should also be maintained.

The action was taken by FDA because salmonella is responsible for most food-related infections in the U.S. An important source of Salmonella bacterium or infections in people is eating undercooked or raw eggs. According to FDA estimates, 142,000 infections annually result due to consumption of salmonella-contaminated eggs. Salmonella infections are not only serious, but they are also life-threatening. This generally affects the elderly and young people with weak immune systems. Some of the symptoms that may be experienced by infected people include fever, diarrhea, abdominal cramps, nausea, headache and vomiting. Some people infected with salmonella may also experience arthritis, severe illness, and even death.

Eggs can become contaminated on farms when the hens laying them are infected with salmonella bacterium, which is then passed into the egg. When eggs are not refrigerated, salmonella bacteria grow inside. This regulation by FDA will affect consumers positively, being that they will be consuming safer eggs. The risk of egg contamination will also be minimized following the regulation.

 

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