It’s been 20 years in the making, but the US now has an egg safety rule. It’s aimed at reducing the number of Salmonella enteritidis (SE) illnesses and deaths related to eating eggs. Some suppliers, such as those with less than 3,000 laying hens, are exempt from the rule.

The new FDA egg rule highlights for egg suppliers:

Refrigerate held or transported shell eggs at or below 45 degrees °F beginning 36 hours after time of lay
Maintain program to control rodents, flies and other pests
Monitor a biosecurity program, including limiting visitors on the farm and in poultry houses and protecting against cross-contamination …read more