FDA Wants a Safer Egg
I'm not sure where this belongs as its todays buzz and wanted to share and recieve comments on your opinion on the handling, illness' etc of the market place eggs. (especially concerned with Arthritis' as I have a few different types of arthritis)
We all know laws need to be in effect, but are these laws falling on deaf ears? It can happen to us, the salmonella, is this different from the tested NPIP birds...? (I do understand the difference, but as a learning tool, and NPIP cerified testers share with us) Thanks!
http://www.consumeraffairs.com/news04/fda_egg.html
September 22, 2004
The Food and Drug Administration is proposing new rules to make eggs safer. It's proposing new regulations that it says will significantly reduce the amount of illness caused by eggs contaminated with salmonella.
An estimated 118,000 illnesses per year are caused by consumption of contaminated eggs. If an individual eats a salmonella-contaminated egg that is not fully cooked, it can cause mild to severe gastrointestinal illness and short-term or chronic arthritis. In rare cases, it can be fatal.
"The implementation of the provisions of this rule would reduce the number of salmonella-related illnesses by 33,500," said Acting Commissioner Dr. Lester M. Crawford. "This action builds upon the safe consumer handling labeling and egg refrigeration and retail rule of 2000."
The proposed regulation would require implementation of salmonella prevention measures for all egg producers with 3,000 or more laying hens that produce shell eggs for retail sale and do not process their eggs with a treatment, such as pasteurization, to ensure their safety. The proposed rule's salmonella prevention measures include new requirements for refrigeration of eggs at the farm, and new procedures for cleaning of poultry houses.
FDA says it believes the proposed measures will reduce salmonella prevalence in the poultry house environment and consequently in the eggs themselves. Most salmonella contamination of eggs is a result of salmonella infection in the laying hen's reproductive tract.
To fully implement this proposed rule will cost an estimated $82 million annually for the more than 4,100 farms that have 3,000 or more hens. The actual cost will vary with the number of poultry houses and layers under production and will range from a low of 19 cents per layer to $1.00 per layer per year.
While the proposal focuses primarily on the farm, FDA said it is aware of illnesses and outbreaks associated with serving undercooked eggs at retail establishments, and is also soliciting comment on whether to propose potential retail establishment requirements to address their concern.
http://www.consumeraffairs.com/news04/fda_egg.html#ixzz0Kfivy9qp&D
I'm not sure where this belongs as its todays buzz and wanted to share and recieve comments on your opinion on the handling, illness' etc of the market place eggs. (especially concerned with Arthritis' as I have a few different types of arthritis)
We all know laws need to be in effect, but are these laws falling on deaf ears? It can happen to us, the salmonella, is this different from the tested NPIP birds...? (I do understand the difference, but as a learning tool, and NPIP cerified testers share with us) Thanks!
http://www.consumeraffairs.com/news04/fda_egg.html
September 22, 2004
The Food and Drug Administration is proposing new rules to make eggs safer. It's proposing new regulations that it says will significantly reduce the amount of illness caused by eggs contaminated with salmonella.
An estimated 118,000 illnesses per year are caused by consumption of contaminated eggs. If an individual eats a salmonella-contaminated egg that is not fully cooked, it can cause mild to severe gastrointestinal illness and short-term or chronic arthritis. In rare cases, it can be fatal.
"The implementation of the provisions of this rule would reduce the number of salmonella-related illnesses by 33,500," said Acting Commissioner Dr. Lester M. Crawford. "This action builds upon the safe consumer handling labeling and egg refrigeration and retail rule of 2000."
The proposed regulation would require implementation of salmonella prevention measures for all egg producers with 3,000 or more laying hens that produce shell eggs for retail sale and do not process their eggs with a treatment, such as pasteurization, to ensure their safety. The proposed rule's salmonella prevention measures include new requirements for refrigeration of eggs at the farm, and new procedures for cleaning of poultry houses.
FDA says it believes the proposed measures will reduce salmonella prevalence in the poultry house environment and consequently in the eggs themselves. Most salmonella contamination of eggs is a result of salmonella infection in the laying hen's reproductive tract.
To fully implement this proposed rule will cost an estimated $82 million annually for the more than 4,100 farms that have 3,000 or more hens. The actual cost will vary with the number of poultry houses and layers under production and will range from a low of 19 cents per layer to $1.00 per layer per year.
While the proposal focuses primarily on the farm, FDA said it is aware of illnesses and outbreaks associated with serving undercooked eggs at retail establishments, and is also soliciting comment on whether to propose potential retail establishment requirements to address their concern.
http://www.consumeraffairs.com/news04/fda_egg.html#ixzz0Kfivy9qp&D
