The Food and Drug Administration and the U.S. Department of Agriculture are planning to require that all eggs and egg products packed for consumer use be refrigerated at 45F or below. The requirement would apply to storage and distribution, including transportation vehicles, as well as to retail outlets such as restaurants and grocery stores. The FDA also wants to require labels on egg cartons warning of the risks of salmonella and instructing consumers about proper handling and cooking. The FDA oversees the safety of eggs in the shell, while the USDA's Food Safety and Inspection Service is responsible for the safe production and processing of egg products. Various other agencies at the federal and state level also share egg-safety oversight.
Refrigeration inhibits growth of the bacteria, and proper cooking eliminates the risk.
But researchers are still unsure how to prevent contamination. The announcement of the new guidelines followed the release last month of a report by the General Accounting Office that found weak links in the country's egg- safety system. For example, the USDA daily inspects plants where egg products are pasteurized, while the FDA almost never inspects egg farms. The GAO also noted that it has taken eight years for the rules to take effect requiring that eggs be refrigerated from where they are packed until they reach the consumer. Varying laws from state to state also add to the inconsistency.