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What is the egg rule?

FDA's Egg Safety Rule requires those transporting eggs to maintain an ambient temperature of 45 °F beginning 36 hours after laying of the eggs.

fsis.usda.gov - Shell Eggs from Farm to Table - Food Safety and Inspection Service - USDA

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Shell Eggs from Farm to Table

Eggs are among the most nutritious foods on earth and can be part of a healthy diet. However, they are perishable just like raw meat, poultry, and fish. Unbroken, clean, fresh shell eggs may contain Salmonella Enteritidis (SE) bacteria that can cause foodborne illness. While the number of eggs affected is quite small, there have been cases of foodborne illness in the last few years. To be safe, eggs must be safely handled, promptly refrigerated, and thoroughly cooked. Eggs are among the most nutritious foods on earth and can be part of a healthy diet. However, they are perishable just like raw meat, poultry, and fish. Unbroken, clean, fresh shell eggs may contain Salmonella Enteritidis (SE) bacteria that can cause foodborne illness. While the number of eggs affected is quite small, there have been cases of foodborne illness in the last few years. To be safe, eggs must be safely handled, promptly refrigerated, and thoroughly cooked.

What is the history of the egg?

"Eggs existed long before chickens," according to On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. "The first eggs were released, fertilized, and hatched in the ocean. Around 250 million years ago, the earliest fully land-dwelling animals, the reptiles, developed a self-contained egg with a tough, leathery skin that prevented fatal water loss. The eggs of birds, animals that arose some 100 million years later, are a refined version of this reproductive adaptation to life on land. Eggs, then, are millions of years older than birds. Gallus domesticus, the chicken more or less as we know it, is only a scant 4 or 5 thousand years old."

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How often does a hen lay an egg?

The entire time from ovulation to laying is about 25 hours. Then about 30 minutes later, the hen will begin to make another one.

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How does Salmonella infect eggs?

Bacteria can be on the outside of a shell egg. That's because the egg exits the hen's body through the same passageway as feces is excreted. That's why eggs are required to be washed at the processing plant. All USDA graded eggs and most large volume processors follow the washing step with a sanitizing rinse at the processing plant. It is also possible for eggs to become infected by Salmonella Enteritidis fecal contamination through the pores of the shells after they're laid. SE also can be inside an uncracked, whole egg. Contamination of eggs may be due to bacteria within the hen's reproductive tract before the shell forms around the yolk and white. SE doesn't make the hen sick.

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What part carries bacteria?

Researchers say that, if present, the SE can be in the yolk or "yellow" or the albumen (egg whites). So everyone is advised against eating raw or undercooked egg yolks and whites or products containing raw or undercooked eggs.

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What safe handling instructions are on egg cartons?

All packages of raw, shell eggs not treated to destroy Salmonella must carry the following safe handling statement: SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.

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Who is "at risk" for eating raw or undercooked eggs?

Infants, young children, older adults, pregnant women, and people with weakened immune systems are particularly vulnerable to SE infections. A chronic illness weakens the immune system, making the person vulnerable to foodborne illnesses. No one should eat foods containing raw eggs. This includes "health food" milk shakes made with raw eggs, Caesar salad, Hollandaise sauce, and any other foods like homemade mayonnaise, ice cream, or eggnog made from recipes in which the egg ingredients are not thoroughly cooked. However, in-shell pasteurized eggs may be used safely without cooking.

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Who is working on eliminating the Salmonella in eggs?

Federal and state governments, the egg industry, and the scientific community are working together to solve the problem. Involved government agencies include: USDA's Food Safety and Inspection Service (FSIS), Agricultural Research Service (ARS), and the Animal and Plant Health Inspection Service (APHIS); the U.S. Food and Drug Administration (FDA); and State departments of agriculture.

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What government agencies are responsible for the safety of shell eggs?

Many government agencies cooperate to ensure the safety of shell eggs from farm to table.

USDA Agencies

Agricultural Marketing Service (AMS)

AMS is responsible for the Shell Egg Surveillance Program to assure that eggs in the marketplace are as good as or better than U.S. Consumer Grade B quality standards. AMS conducts inspection of handlers and hatcheries four times each year to ensure conformance with these requirements. Eggs exceeding the tolerance for checks or loss must be diverted from the marketplace for further segregation or processing. AMS also administers a voluntary egg-quality grading program for shell eggs paid for by processing plants.

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The USDA grade mark on egg cartons means the plant processed the eggs following USDA's sanitation and good manufacturing processes. As of April 1998, AMS has prohibited the repackaging of eggs previously shipped for retail sale that were packed under its voluntary grading program.

Animal and Plant Health Inspection Service (APHIS)

APHIS conducts activities to reduce the risk of disease in flocks of laying hens. APHIS administers the voluntary National Poultry Improvement Plan (NPIP), which certifies that poultry breeding stock and hatcheries are free from certain diseases. Participation is necessary for producers that ship interstate or internationally.

Food Safety and Inspection Service (FSIS)

FSIS verifies shell eggs packed for the consumer are labeled "Keep Refrigerated" and stored and transported under refrigeration and ambient temperature of no greater than 45 °F. USDA also educates consumers about the safe handling of eggs. FSIS has developed several English and Spanish publications on egg safety and uses a variety of networks (such as the USDA Meat and Poultry Hotline, "Ask USDA", "Pregúntele a Karen," Podcasts, Twitter, blogs, and USDA cooperative extension agents) to get this information to consumers.

Agricultural Research Service (ARS)

USDA also carries out food safety research through ARS and through a program administered by USDA's National Institute of Food and Agriculture (NIFA). In 2005, ARS established the Egg Safety and Quality Research Unit at the Russell Research Center in Athens, GA, to expand egg safety and egg processing research. A 2006-2011 five-year project is addressing issues of concern for the shell egg and egg products industry, regulatory personnel, allied industry and consumers.

National Agricultural Statistics Service (NASS)

USDA collects processing and distribution information for the economic analysis of the egg products industry through NASS.

Other Government Agencies

FSIS/FDA Cooperation

FSIS and the FDA share authority for egg safety and are working together toward solving the problem of SE in eggs. FSIS and FDA are working to strengthen the Food Code and to encourage its adoption by States and local jurisdictions.

U.S. Food and Drug Administration

The Egg Safety Rule went into effect July 9, 2010 for egg producers with 50,000 or more laying hens. Under the requirements of this rule, egg producers are required to implement safety standards to control risks associated with pests, rodents, and other hazards; to purchase chicks and hens from suppliers who control for Salmonella in their flocks; and to satisfy testing, cleaning, and refrigeration provisions to prevent SE. These facilities must register with FDA and are required to maintain written plans summarizing their safety practices. Under this new rule, FDA will inspect more than 600 farms over the next 14 months (through 2011) to ensure that producers are complying with the new provisions of the Egg Safety Rule.

State Agriculture Departments

State agriculture departments monitor for compliance of the official U.S. standards, grades, and weight classes by egg packers who do not use the USDA/AMS shell egg grading service.

State and Local Health Departments

State and local health departments monitor retail food and foodservice establishments for compliance with state and local health department requirements. State and local health departments, in cooperation with FDA, monitor safe handling and good manufacturing practices in shell egg processing plants that do not use the USDA shell egg grading service.

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What is candling?

Candling is the process of using light to help determine the quality of an egg. Automated mass-scanning equipment is used by most egg packers to detect eggs with cracked shells and interior defects. During candling, eggs travel along a conveyor belt and pass over mechanical sensors integrated with computerized systems for segregation of defective eggs. Manual scanning techniques involve conveying the eggs over a light source where the defects become visible and the defective eggs are segregated. Hand candling-holding a shell egg directly in front of a light source—is done to spot check and determine accuracy in grading. Advanced technology, utilizing computerized integrated cameras and sound wave technology, is also being applied for the segregation of eggs.

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How are eggs transported safely to stores?

The U.S. Department of Commerce's 1990 Sanitary Food Transportation Act requires that vehicles be dedicated to transporting food only. On August 27, 1999, FSIS made effective a rule requiring: Shell eggs packed for consumers be stored and transported under refrigeration at an ambient (surrounding) air temperature not to exceed 45 °F; All packed shell eggs be labeled with a statement that refrigeration is required; and Any shell eggs imported into the United States, packed for consumer use, include a certification that they have been stored and transported at an ambient temperature of no greater than 45 °F. FDA's Egg Safety Rule requires those transporting eggs to maintain an ambient temperature of 45 °F beginning 36 hours after laying of the eggs.

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What is included under the Egg Products Inspection Act?

The term "egg products" refers to eggs that have been removed from their shells for processing at facilities called "breaker plants." The safety of these products is the responsibility of FSIS. Basic egg products include whole eggs, whites, yolks, and various blends—with or without non-egg ingredients—that are processed and pasteurized. They may be available in liquid, frozen, and dried forms. Most are not available in supermarkets, but are used in restaurants, hospitals, and other foodservice establishments as well as by bakers, noodle makers, and other food manufacturers. Egg products are pasteurized. The 1970 Egg Products Inspection Act (EPIA) requires that all egg products distributed for consumption be pasteurized. They are rapidly heated and held at a minimum required temperature for a specified time. This destroys Salmonella, but it does not cook the eggs or affect their color, flavor, nutritional value, or use. Some dried egg products are pasteurized by heating in the dried form. While inspected pasteurized egg products are used to make freeze-dried egg products, imitation egg products, and egg substitutes, these products are not covered under the EPIA and are under FDA jurisdiction. No-cholesterol egg substitutes consist of egg whites, artificial color, and other non-egg additives. Direct questions about egg substitutes to the manufacturer or to the FDA. For more information about egg products, read "Egg Products and Food Safety" at https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/eggs

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Can shell eggs be pasteurized?

Shell eggs can be pasteurized by a processor if FDA accepted the process for the destruction of Salmonella. Pasteurized shell eggs are now available at some grocery stores. Like all eggs, they must be kept refrigerated to retain quality. The equipment to pasteurize shell eggs isn't available for home use, and it is very difficult to pasteurize shell eggs at home without cooking the contents of the egg.

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Are powdered egg whites pasteurized?

Yes. Egg white powder is dried egg white (pure albumen). It can be reconstituted by mixing the powder with water. The reconstituted powder whips like fresh egg white and, because it is pasteurized, can be used safely without cooking or baking it. The product is usually sold along with supplies for cake baking and decorating.

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What points should you consider when buying eggs?

Always purchase eggs from a refrigerated case. Choose eggs with clean, uncracked shells. Don't buy out-of-date eggs. Look for the USDA grade shield or mark. Graded eggs must meet standards for quality and size. Choose the size most useful and economical for you. Refrigerate shell eggs as soon as possible after purchase.

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Is grading of eggs mandatory?

Inspection, for wholesomeness, is mandatory but grading, for quality, is voluntary. If companies choose to have their eggs graded, they pay for this USDA service. The USDA grade shield on the carton means that the eggs were graded for quality and checked for weight (size) under the supervision of a trained USDA grader. Compliance with quality standards, grades, and weights is monitored by USDA. State agencies monitor compliance for egg packers who do not use the USDA grading service. These cartons normally will bear a term such as "Grade A" on their cartons without the USDA shield.

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What are egg grades?

There are three consumer grades for eggs: U.S. Grade AA, A, and B. The grade is determined by the interior quality of the egg and the appearance and condition of the egg shell. Eggs of any quality grade may differ in weight (size). U.S. Grade AA eggs have whites that are thick and firm; yolks that are high, round, and practically free from defects; and clean, unbroken shells. Grade AA and Grade A eggs are best for frying and poaching where appearance is important. U.S. Grade A eggs have characteristics of Grade AA eggs except that the whites are "reasonably" firm. This is the quality most often sold in stores. U.S. Grade B eggs have whites that may be thinner and yolks that may be wider and flatter than eggs of higher grades. The shells must be unbroken, but may show slight stains. This quality is seldom found in retail stores because they are usually used to make liquid, frozen, and dried egg products.

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Sizing of Eggs

Size tells you the minimum required net weight per dozen eggs. It does not refer to the dimensions of an egg or how big it looks. While some eggs in the carton may look slightly larger or smaller than the rest, it is the total weight of the dozen eggs that puts them in one of the following classes:

fsis.usda.gov - Shell Eggs from Farm to Table - Food Safety and Inspection Service - USDA

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