What is being done about Salmonella in eggs?
The egg industry, the public health community and government agencies have been working diligently to deal with Salmonella enteritidis. Egg industry programs start by keeping breeder flocks free of Salmonella. Ongoing research is dedicated to discovering how Se gets into flocks and how it might be blocked. The industry also uses strict quality-control practices and sanitation procedures all through production, processing and preparation. This includes testing chicks to be sure they’re free of Salmonella, bio-security (such as washing and sanitizing not only the eggs, but facilities, too) and other measures. To block Se from multiplying in the egg in the rare event it’s present, eggs are held at cool temperatures following packing and throughout transportation. Important, too, are industry education programs which encourage food preparers to use safe food-handling practices. Along with state representatives, the United States Department of Agriculture (USDA) and the Food and Drug Admini
