American Egg Board says pasteurized eggs safe as ever

The United States has the strongest avian influenza (AI) surveillance program in the world. It was established to ensure the continued safety of the food supply. Following the detection of AI in flocks in several states, the USDA avian influenza response plans were activated. As part of the existing plans, Federal and State partners, as well as the egg industry are responding quickly and decisively to these outbreaks. American egg farmers remain vigilant in order to keep their flocks free from disease and to assure the safety of shell eggs and egg products.
The food safety record for egg products remains unbroken at 40 plus years. Since 1970 when Congress passed the Egg Products Inspection Act, all further-processed U.S. egg products distributed for consumption must be pasteurized to eliminate Salmonella. This includes all forms of liquid, frozen and dried ingredients. The institution of mandatory pasteurization has proven very successful, confirmed by the fact there have been no recorded outbreaks of salmonellosis linked to pasteurized egg products since its inception. As a result, food manufacturers and foodservice organizations that use pasteurized egg products can have confidence in their safety.
“The impressive safety record of egg products is due to a very successful collaboration between industry and government,” explains Dr. Patricia Curtis, Auburn University Professor and Director of the National Egg Processing Center. “But it’s an ongoing process that requires repeated quality assurance testing. Heat treatment methods used by egg processors ensure harmful bacteria are destroyed.”
The egg product safety record appears even more remarkable when considered in terms of the 82 billion eggs eaten annually in the U.S., more than 30 percent of which is made up of egg products, liquid, frozen or dried. A Midwestern food processor further substantiates egg product safety commenting, “we use commercial pasteurized processed egg products in our sauces, egg custards and other products. With the intense research and studies conducted by USDA Agriculture Research Service, we’re confident in the safety of pasteurized egg products.”

FDA issues final egg safety rule guidance

The U.S. Food and Drug Administration has issued final guidance designed to help egg producers follow new rules for reducing Salmonella Enteritidis contamination. The egg safety rule was issued in July 2009, and its provisions went into effect a year later for the largest egg producers (those with 50,000 or more laying hens). There are also recommendations that address five provisions of the egg safety rule: SE prevention measures, environmental testing for SE, testing eggs for SE, sampling methodology and record keeping for SE prevention plans. "Producers should select and implement only those recommendations and options from this guidance that are most appropriate and will be most effective for their particular farm and situation," said the FDA. The guidance also addresses biosecurity elements such as traffic barriers and sanitation, pest control, cleaning and disinfection, and related record keeping. The rules will apply to intermediate-sized firms — those with 3,000 to 50,000 birds — in July 2012. Smaller farms are exempt from the rules. The FDA has projected that the new safety measures could reduce the number of SE infections from eggs by 60% and prevent as many as 30 Salmonella-related deaths each year.  

Australia considering new draft egg standards

The Australian Egg Corporation Ltd., which represents all egg production systems, is in discussions with egg producers about new egg standards for Australia.
The new standards must consider consumer expectations, robust science and commercial reality as it relates to bird health and welfare, food safety and environmental stewardship, according to the AECL. Stocking densities of up to two birds per square meter will provide hens with the ability to display all their natural behaviors, allowing them to roam while having access to food, water and shelter in the henhouse. The AECL is working to improve the current situation by establishing a cap on free range stocking densities, and to have that cap enforced through government legislation.
"The egg industry needs to feed a growing population with an affordable source of quality protein," said the AECL. "This is our industry’s social responsibility. We believe this definition will provide clarity, consistency and transparency." 

United Egg Producers updates voluntary egg safety program

United Egg Producers has outlined proposed changes to its 5-Star Assurance Program that will “help ensure the safety of the nation’s egg supply and provide consumers with an assurance that the egg industry is doing everything possible to produce a safe product,” according to Krista Eberle, UEP Director of Food Safety Programs.
The updated program, renamed the UEP 5-Star Egg Safety Program, mirrors many of the aspects of the Food and Drug Administration's Egg Safety Rule introduced in July 2010, particularly with respect to biosecurity, integrated pest management, cleaning and disinfection, environmental and egg testing for Salmonella enteritidis and refrigeration. One significant addition to the FDA program involves the required administration of both live and inactivated vaccines. 
Participation in the UEP 5-Star program is voluntary and auditing will be carried out by Validus Services. It is anticipated that the final draft of the program will be presented to the Food Safety Committee and the Board of the UEP in May, with implementation of audits in August.