FDA: New Final Rule to Ensure Egg Safety, Reduce Salmonella Illnesses Goes Into Effect

The U.S. Food and Drug Administration says that as many as 79,000 illnesses and 30 deaths due to consumption of eggs contaminated with the bacterium Salmonella Enteritidis may be avoided each year with new food safety requirements for large-scale egg producers.

The new food safety requirements will become effective on July 9, 2010, through a rule for egg producers having 50,000 or more laying hens – about 80 percent of production. Among other things, it requires them to adopt preventive measures and to use refrigeration during egg storage and transportation.

Large-scale egg producers that produce shell eggs for human consumption and that do not sell all of their eggs directly to consumers must comply with the refrigeration requirements under the rule; this includes producers whose eggs receive treatments such as pasteurization. Similarly, those who transport or hold shell eggs must also comply with the refrigeration requirements by the same effective date.

Egg-associated illness caused by Salmonella is a serious public health problem. Infected individuals may suffer mild to severe gastrointestinal illness, short-term or chronic arthritis, or even death. Implementing the preventive measures would reduce the number of Salmonella Enteritidis infections from eggs by nearly 60 percent.

Salmonella Enteritidis can be found inside eggs that appear normal. If the eggs are eaten raw or undercooked, the bacterium can cause illness. Eggs in the shell become contaminated on the farm, primarily because of infection in the laying hens.

“Preventing harm to consumers is our first priority,” said Margaret A. Hamburg, M.D., commissioner of food and drugs. “Today's action will help prevent thousands of serious illnesses from Salmonella in eggs.”

The rule requires egg producers with fewer than 50,000 but at least 3,000 laying hens whose shell eggs are not processed with a treatment, such as pasteurization, to comply with the regulation by July 9, 2012.

Producers who sell all their eggs directly to consumers or have less than 3,000 hens are not covered by the rule.

Under the rule, egg producers whose shell eggs are not processed with a treatment, such as pasteurization must:

• Buy chicks and young hens only from suppliers who monitor for Salmonella bacteria
• Establish rodent, pest control, and biosecurity measures to prevent spread of bacteria throughout the farm by people and equipment
• Conduct testing in the poultry house for Salmonella Enteritidis. If the tests find the bacterium, a representative sample of the eggs must be tested over an eight-week time period (four tests at two-week intervals); if any of the four egg tests is positive, the producer must further process the eggs to destroy the bacteria, or divert the eggs to a non-food use
• Clean and disinfect poultry houses that have tested positive for Salmonella Enteritidis
• Refrigerate eggs at 45 degrees F during storage and transportation no later than 36 hours after the eggs are laid (this requirement also applies to egg producers whose eggs receive a treatment, such as pasteurization).

To ensure compliance, egg producers must maintain a written Salmonella Enteritidis prevention plan and records documenting their compliance. Egg producers covered by this rule must also register with the FDA. The FDA will develop guidance and enforcement plans to help egg producers comply with the rule.

During the 1990s, the FDA and the U.S. Department of Agriculture implemented a series of post-egg production safety efforts such as refrigeration requirements designed to inhibit the growth of bacteria that may be in an egg. While these steps limited the growth of bacteria, they did not prevent the initial contamination from occurring.

The new rule is part of a coordinated strategy between the FDA and the USDA’s Food Safety and Inspection Service (FSIS). The FDA and the FSIS will continue to work closely together to ensure that egg safety measures are consistent, coordinated, and complementary.

In addition to the new safety measures being taken by industry, consumers can reduce their risk of foodborne illness by following safe egg handling practices. The FDA reminds consumers to buy eggs that have been refrigerated, make sure eggs in the carton are clean and not cracked, and cook eggs and foods containing eggs thoroughly.

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First Lady Invites Bertucci's Chef Stefano Cordova to Kick-Off 'Chefs Move To Schools' Program for Solving Childhood Obesity

/PRNewswire/ -- Northborough, MA-based Bertucci's Corporation announced today that it's own Chef Stefano Cordova has been chosen by First Lady Michelle Obama to participate in her "Chefs Move To Schools" program that calls on the nation's chefs to adopt a school, work with teachers, parents, school nutritionists and administrators to help educate kids about food and nutrition. Chef Stefano, along with 299 other national chefs, has traveled to the White House for today's official kick-off. "Chefs Move To Schools" is part of Mrs. Obama's larger initiative of 'Let's Move!' to solve the childhood obesity epidemic.

"I am honored to participate and represent the Bertucci's kitchen in the First Lady's 'Let's Move!' campaign along with others in my field from across the country. I have always been an advocate for healthy, fresh and smarter ingredients in preparing dishes for our guests - especially children," said Chef Stefano Cordova, Vice President and Executive Chef for Bertucci's Italian Restaurants. "We are excited to adopt a local school where we'll put the First Lady's plan in motion to create healthy dishes incorporating tastes children love. Our whole wheat pizza and multigrain pasta are popular with families in our restaurants."

The "Chefs Move to Schools" program, run through the U.S. Department of Agriculture, will pair chefs with interested schools in their communities so together they can create healthy meals that meet the schools' dietary guidelines and budgets, while teaching young people about nutrition and making balanced and healthy choices. With more than 31 million children participating in the National School Lunch Program and more than 11 million participating in the National School Breakfast Program, good nutrition at school is more important than ever.

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General Mills Issues Voluntary Class One Recall Involving One Day’s Production of Progresso Hearty Tomato Soup

General Mills is voluntarily recalling a single day's production of Progresso Hearty Tomato soup because of a product labeling issue. Product produced on this date may have been mislabeled, and may contain allergens not listed on the ingredient label, specifically egg, milk, and soy.

There have been no reports of allergic reactions or illnesses associated with this product, however, the possibility of unlabeled allergens makes this a Class One recall.

This voluntary recall includes only 19-ounce Progresso Hearty Tomato soup with the following code date printed on the bottom of the can:

19May10 NV VN-3

A production error resulted in a limited number of cases of Progresso Light Vegetable and Noodle soup being mislabeled as Progresso Hearty Tomato soup. Mislabeled cans have the code date 19May10 NV VN-3 on the bottom of the can, but are mislabeled as Progresso Hearty Tomato soup.

The mislabeled soups contain a product that is visibly different from the soup depicted on the label. Rather than containing Progresso Hearty Tomato soup, a mislabeled can would actually contain Progresso Light Vegetable and Noodle soup. Consumers allergic to egg, milk or soy products, or who are unsure of whether they are allergic to egg, milk or soy products, should not consume product with a Progresso Hearty Tomato label bearing the code date 19May10 NV VN-3 on the bottom of the can, and should contact General Mills for replacement or a full refund.

No other varieties or production dates of Progresso soup are affected by this recall.

Consumers requesting refunds or calling with further questions should contact General Mills Consumer Services at 1-800-200-9377.

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