Salmonella Enteritidis Infection (Egg Associated) (cont.)
What else is being done to prevent infection?
The Centers for Disease Control has advised state health departments, hospitals, and nursing homes of specific measures to reduce Salmonella enteritidis infection. Some states now require refrigeration of eggs from the producer to the consumer. The U.S. Department of Agriculture is testing the breeder flocks that produce egg-laying chickens to ensure that they are free of Salmonella enteritidis. Eggs from known infected commercial flocks will be pasteurized instead of being sold as grade A shell eggs. The U.S. Food and Drug Administration has issued guidelines for handling eggs in retail food establishments and will be monitoring infection in laying hens.
Research by these agencies and the egg industry is addressing the many
unanswered questions about Salmonella enteritidis, the infections in hens, and
contaminated eggs. Informed consumers, food-service establishments, and public
and private organizations are working together to reduce, and eventually
eliminate, disease caused by this infectious organism.
Last Editorial Review: 1/3/2003