New rules on large-scale egg farms, aimed at reducing Salmonella contamination, now in effect

Large-scale egg farmers are now subject to new rules the Food and Drug Administration believes will reduce the number of Salmonella poisoning cases by 79,000 annually.

A few months ago we reported on the amount of Salmonella poisoning cases linked to contaminated eggs, and how the FDA was writing laws to reduce that number.

The new rules affect hen farms with more than 50,000 egg-layers. These farmers account for 80 percent of the eggs consumed in the U.S. every year. These operations must establish proper refrigeration in storage and transportation units.

The FDA believes these new measures could prevent up to 30 deaths a year.

Requiring proper refrigeration units and transportation will reduce or prevent bacteria growth inside the eggs. Hens with Salmonella poisoning will likely lay eggs contaminated with the bacteria.

The new rules do nothing to reduce Salmonella exposure among the hens, according to a report from a University of Minnesota report.

Under the new rule, the FDA said, large producers who don’t use a treatment such as pasteurization must:

Buy chicks and hens only from suppliers who monitor their birds for Salmonella;

Establish rodent- and pest-control measures and biosecurity measures to prevent people and equipment from spreading bacteria;

Test for SE in their poultry houses and, if it is found, follow up with biweekly testing of eggs for 8 weeks. If any of the tests are positive, the eggs must be further processed to destroy bacteria or diverted to nonfood use;

Clean and disinfect poultry houses that test positive for SE;

Refrigerate eggs at 45ºF during storage and transportation, starting no later than 36 hours after they are laid. This requirement also applies to producers who use pasteurization and to those who transport or hold eggs.

Similar rules affecting operations with between 3,000 and 50,000 hens go into effect in two years.