RS20338 - Federal Regulatory Structure for Egg Safety: Fact Sheet
21-Sep-1999; Donna U. Vogt; 2 p.
Abstract: Over 67 billion chicken eggs are produced each year in the United States. Of this total production, 30% or 20 billion eggs are broken, pasteurized, and processed into liquid, dried, or frozen egg products, and 70% or 47 billion eggs are consumed as whole shell eggs. Shell eggs have been associated with salmonellosis, an illness caused most commonly by the bacteria Salmonella Enteritidis (SE) as well as other serotypes. Salmonellosis is the second most prevalent food-borne disease in the United States. SE is a serious public health concern because as few as 10 to 20 cells can cause illness, and vulnerable populations such as children, the elderly, or immuno-compromised persons are far more likely to suffer serious illness or die from an SE infection. [read report]
Topics: Agriculture, Risk & Reform