In response to questions it has received since publishing its so-called egg rule last year, the U.S. Food and Drug Administration  (FDA) Tuesday published a draft guidance to give direction to egg producers.

The egg safety final rule — “Prevention of Salmonella Enteritidis in Shell Eggs During Production, Storage, and Transportation” — was intended to prevent Salmonella from contaminating eggs on the farm and from further bacterial growth during egg storage and transportation.

Salmonella is one of the leading causes of foodborne illness in the United States and shell eggs are a primary source of Salmonella infections. The FDA says it expects the new egg rule will prevent approximately 79,000 cases of illness and 30 deaths each year that are caused by the consumption of eggs contaminated with Salmonella.

Among other things, the egg rule requires shell egg producers to keep records and to register with the FDA. 

Tuesday’s draft guidance includes questions and answers about who is covered by the egg rule, compliance dates, definitions, cleaning and disinfection, refrigeration, sampling and testing for SE, registration, enforcement and compliance.

The draft guidance is available here. 

Electronic or written comments on the draft guidance can be submitted within 60 days of publication in the Federal Register of the notice announcing the availability of the draft guidance.

Submit electronic comments to  Submit written comments to the Division of Dockets Management (HFA-305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852.

All comments should be identified with the docket number listed in the notice of availability that publishes in the Federal Register. For questions regarding the draft document contact the Center for Food Safety and Applied Nutrition (CFSAN) at 240-402-1700.

  • Doc Mudd

    Thank goodness this food safety measure applies only to farms with more than 3000 birds so I can still get local eggs slathered in salmonella delivered in unsanitary re-used egg cartons. Nothing says “local” quite like flavor-enhancing chicken crap pasting a few stray pinfeathers on my eggs first thing in the mornin’!

  • DM

    Enjoy your thin, runny, pale-yoked, watery, factory-farmed, caged “eggs” to the fullest, Mudd… sounds like you’ve never eaten a real egg — so you won’t have any idea what you’re missing.
    Meanwhile, my delicious, farm-raised, healthy brown eggs come through clean as a whistle — and besides we eat what’s inside, not the shell, silly…

  • BB

    I’d rather eat pasture raised chicken eggs than eggs from stressed out chickens crammed in cages where they can’t move….pooping on each other all day… or stepping on and mutilating each other after one of them dies. All while living inside a rat infested chicken “house” infused with ammonia so strong you can hardly breathe. And then lets market them as “grain-fed” and “Omega 3” like that means something……
    And yes, I’ve worked for one of those corporate egg farms before and quit after 2 weeks. I am speaking from experience.

  • Liz

    Sounds to me like DM needs a science lesson. And maybe a reality check. Salmonella likes egg yolks. Start with .

  • Elaine

    Why do people think that bacteria doesn’t grow in their own zip code?