Who inspects egg products for contamination?
Here is the answer from FSIS: In 1995, the Food Safety and Inspection Service (FSIS) became responsible for the inspection of egg products. FSIS inspects all egg products, with the exception of those products exempted under the Act, that are used by food manufacturers, foodservice, institutions, and retail markets. Officially inspected egg products will bear the USDA inspection mark. In 2004, FSIS inspected 3.2 billion pounds of egg products. That includes some significant exceptions, including “institutions,” which are regulated locally. U.S. food safety officials have been exposing contamination of the food supply in agonizingly slow steps, as though hoping to desensitise us through repeated recalls to the full import of gluten contamination. That could explain the failure to mention eggs even as authorities investigate chickens. And, what of other food products? It’s important to note that U.S. authorities do not know the identities of the original suppliers of the contaminated glut
