America's egg farmers support practices that assure egg safety and reduce illness due to Salmonella enteritidis, according to the AEB statement. Food safety and consumer health and well-being are paramount for the egg industry, and egg farmers are dedicated to producing safe, nutritious and affordable food. Egg farmers will work closely with the FDA to ensure that the regulations announced this week are being met.

Egg producers in the United States have followed many of the practices required by the new regulation for many years and provided suggestions for the new regulations. In fact, many producers have employed these or similar practices for almost two decades. Over that time, outbreaks of Salmonellosis in humans attributed to eggs have steadily decreased as have findings of Salmonella Enteritidis in the thousands of samples taken at egg farms and from eggs, demonstrating the effectiveness of these food safety procedures.

While Salmonella illness is rarely caused by an egg, it is important to note that consumers are urged to use proper food safety practices. Important food safety reminders include:

• Thoroughly clean your hands, as well as the surfaces and utensils that come into contact with raw eggs – an important step for avoiding cross-contamination.
• Cook eggs until the white and yolks are firm or, for dishes containing eggs, until you reach an internal temperature of 160°F – steps which destroy any microorganisms of concern.
• To help maintain egg safety and freshness, store raw eggs in the refrigerator below 40°F. It is not advisable to store eggs in the refrigerator door since it subjects them to variable temperatures and possible breakage.
• Eggs left at room temperature for more than two hours (one hour if the weather is warm) should be discarded.