Dioxin found in eggs from German farms

The chemical dioxin has been found in above-permitted levels in eggs from five farms in the central German state of North Rhine Westphalia, according to the state agriculture ministry.
The first three farms had levels of dioxin three to six times permitted levels, and all farms have been sealed off and are not permitted to sell any more eggs. How the chemical got into the eggs is unclear, as the animal feed samples from the farms have shown no contamination.
In January 2011, an EU-wide health alert started when German officials said animal feed tainted with dioxin had been fed to hens and pigs, contaminating eggs, poultry meat and pig meat at the affected farms. Germany then introduced a series of new measures including restrictions on animal feed ingredients and more rigorous routine food testing.

Contaminated eggs pulled from German shelves

According to a report from ProMED-Mail, organic eggs have been pulled from German supermarket shelves after they were found to be contaminated with dioxins. The source of the contamination is thought to be from corn imported from the Ukraine.
Ukraine Minister of Agriculture Mykola Prysyazhnuk said, “There are only media reports, nothing else, but we will initiate an investigation in any case.”
Finding dioxins or PCBs in eggs confirms fat in hens consuming contaminated feed contains the toxin and will continue to deposit the fat-soluble compound in the yolk of eggs. Generally, flocks consuming dioxins or PCBs, or related toxic compounds, must be slaughtered and disposed of in a manner that will not contaminate the environment. Housing also must be decontaminated, and extensive testing must be carried out before restocking.
Additional costs are associated with product recall in addition to loss of customer goodwill and brand loyalty. The reported contamination was revealed May 5, but evidence of contamination was apparently known to authorities on March 16. Initial reports suggest levels of up to four times the legal limit had been detected in the contaminated eggs.

New technology extends egg product life

Sanovo has introduced post-pasteurizing modules applying wave technology for extended life products. The new application can achieve high levels of bacterial inactivation compared to traditional pasteurization.
An added advantage is that the functional properties of eggs are not impaired. Wave technology exposes egg liquid to an electromagnetic force which produces an electric field. Rapid reversal in the electric field polarity generates kinetic energy, which is expressed as a heating effect. Intermolecular friction inactivates bacteria without affecting the inherent beneficial properties of egg liquid since the process is carried out at sub-coagulation temperatures.
The technology has been tested under commercial conditions in the EU. Products processed with Sanovo wave technology tested 17 weeks after processing show a total plate count less than 10 CFM per gram.

FDA Salmonella enteritidis regulations finalized

The proposed FDA regulations to reduce the incidence rate of egg-borne Salmonella enteritidis infection among U.S. consumers have now been finalized after many years of drafting, consultation and comment. Dr. Margaret Hamburg, newly appointed as commissioner of the FDA, considers that "the action will prevent thousands of serious illnesses from salmonella in eggs."
Ironically, the regulations, which will require compliance within 12 months for units in excess of 50,000 hens, are largely redundant in the context of current procedures applied by the industry to detect and suppress SE. The USDA projection of 79,000 cases of egg borne SE is speculative and may well be based on extrapolation from questionable epidemiologic data. During the protracted "gestation" of the regulations, the industry has moved forward with egg quality assurance programs, including the UEP Five Star initiative.
All commercial producers follow NPIP procedures in relation to sourcing chicks and monitoring for SE. Rodent control programs have been upgraded on virtually all commercial farms, although problems still exist with high-rise units and with biosecurity in general. The industry has adopted vaccination as a preventive measure to reduce the risk of intestinal colonization and vertical transmission. Maintaining a cold chain from the time of packing through to the point of sale has been the most significant measure in reducing incidence rates of SE. This modality coupled with greater use of pasteurized product for food service and institutional markets and improved education on handling eggs have minimized the risks of transmitting SE through eggs.
The most important addition to the monitoring program mandated by the FDA regulations comprises a mid-cycle assay which is regarded as a significant improvement in detection of infected flocks. The previous approach of monitoring flocks at transfer and then at depletion left an extended period during which flocks might become infected and pass SE through eggs to consumers by the vertical route. One contentious but epidemiologically justifiable requirement is that eggs should be refrigerated at 45 F during storage and transportation "no later than 36 hours after the eggs are laid."
This does not represent any problem for in-line units where daily transfer from houses through packing and refrigerated storage is routine. The problem does arise with off-line units, especially cage-free and organic farms which contract to packers and producers. Eggs are stored in cool rooms at temperature ranging from 50 F to 60 F with collection frequencies of 5 to 7 days. Upgrading farm coolers and ensuring that transport vehicles have functional refrigeration modules will be required in a number of cases, which is to the benefit of consumers and ultimately the image of the industry.
A number of issues must still be resolved including the possible application of PCR technology to detect SE as an alternative to conventional enrichment and culture microbiology. The relative sensitivity and specificity of the two procedures has yet to be accepted by the FDA for environmental samples and egg pools. PCR offers possible benefits for screening flocks with respect to enhanced sensitivity of detection, increased specificity which reduces false positives and expediting results.

FAST program reviewed at AVMA

The Association of Veterinarians in Egg Production Group convening at the American Veterinary Medical Association Conference in Seattle reviewed aspects of the Federal and State Transport Plan (FAST). This program comprises both proactive and reactive activities in the event of an outbreak of a catastrophic disease such as HPAI or Exotic Newcastle Disease.
Dr. Will Heuston, executive director of Global Initiative for Food Systems leadership affiliated to the University of Minnesota emphasized that business continuity is an important part of any disease control program.
The FAST program would lay down rules and procedures which would allow egg production operations in areas affected by a catastrophic disease to move product to the market subject to high standards of biosecurity and ongoing disease surveillance. It has been determined that both raw and pasteurized liquid egg and washed and sanitized shell eggs from approved farms and plants complying with the FAST requirements represent a negligible risk of disseminating infection provided that biosecurity precautions are followed during transport.
Movement of liquid and sanitized shell eggs will be permitted in terms of the Egg Movement Control Model Plan and Risk Assessment designed to prevent the spread of HPAI. The EMCMP was developed through collaboration among industry groups including the UEP and the USDA Animal Health Plant Inspection Service Veterinary Services. The plan incorporates provisions of FAST which mandate advanced rapid molecular biological diagnostic techniques and risk assessment.

Food safety regulations tightened

The Obama administration initiated the overhauling of food safety regulations, which have come under-fire following numerous product recalls. As part of the new regulations, the administration has outlined measures to prevent salmonella from spreading in the U.S., a news report said.
The FDA issued a final rule to reduce the contamination in eggs, which it believes will reduce illnesses related with the consumption of raw or undercooked eggs by 60% and save more than $1 billion per year. The USDA's FSIS said they will also develop new standards to reduce the incidence of salmonella in turkeys and poultry.
The administration's hope is that 90% of poultry establishments will meet the standards of the salmonella verification program by 2010.