EMSL Analytical, Inc.

FDA announces new food safety measures to detect salmonella in eggs

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Courtesy of EMSL Analytical, Inc.

Last month the Food and Drug Administration (FDA) announced that egg producers will have to begin following new tougher food safety measures. The new rules go into effect next year and are aimed at the production, storage and transportation of eggs to prevent the spread of Salmonella.

Salmonella is a Gram-negative bacterium that is found worldwide in warm and cold-blooded animals, including humans. Infections from the bacteria can be caused by eating contaminated foods and by transmission from animals to humans.

People exposed to Salmonella typically develop diarrhea, fever and stomach cramps within 12 to 72 hours of exposure. The infection, known as Salmonellosis, typically lasts from 4 to 7 days. Some infected people require hospitalization and there is the possibility that the infection can spread from the intestines into the blood stream and beyond. When this occurs the patient’s condition can deteriorate to the point of death if not properly treated. People with weakened immune systems, the very young and the elderly are at greatest risk.

According to the FDA the new rules will help prevent Salmonellosis from eggs in up to 142,000 cases a year and will improve the safety of 99% of all eggs sold in the United States. The new regulations require large egg producers to regularly test for Salmonella and establish various biosafety measures.

EMSL Analytical, a leading food and consumer products testing laboratory, has been offering this service to the egg industry with great success. “EMSL’s food testing program has been going full speed at several of our regional laboratories,” reported Joe Frasca, Executive Vice President for EMSL Analytical, Inc. “Our geographical presence and expert analyses provide the highest level of Salmonella testing.”

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