The United States has the strongest avian influenza (AI) surveillance program in the world. It was established to ensure the continued safety of the food supply. Following the detection of AI in flocks in several states, the USDA avian influenza response plans were activated. As part of the existing plans, Federal and State partners, as well as the egg industry are responding quickly and decisively to these outbreaks. American egg farmers remain vigilant in order to keep their flocks free from disease and to assure the safety of shell eggs and egg products.
food safety record for egg products remains unbroken at 40 plus years. Since
1970 when Congress passed the Egg Products Inspection Act, all
further-processed U.S. egg products distributed for consumption must be pasteurized
to eliminate Salmonella. This includes all forms of liquid, frozen
and dried ingredients. The institution of mandatory pasteurization has proven
very successful, confirmed by the fact there have been no recorded outbreaks of
salmonellosis linked to pasteurized egg products since its inception. As a
result, food manufacturers and foodservice organizations that use pasteurized
egg products can have confidence in their safety.
impressive safety record of egg products is due to a very successful
collaboration between industry and government,” explains Dr. Patricia Curtis,
Auburn University Professor and Director of the National Egg Processing Center.
“But it’s an ongoing process that requires repeated quality assurance testing.
Heat treatment methods used by egg processors ensure harmful bacteria are
product safety record appears even more remarkable when considered in terms of
the 82 billion eggs eaten annually in the U.S., more than 30 percent of which
is made up of egg products, liquid, frozen or dried. A Midwestern food
processor further substantiates egg product safety commenting, “we use
commercial pasteurized processed egg products in our sauces, egg custards and
other products. With the intense research and studies conducted by USDA
Agriculture Research Service, we’re confident in the safety of pasteurized egg
on May 26, 2015