However, these regulations do not apply to small producers - with under 3,000 hens - or companies that sell directly to consumers. A separate guidance was provided for these facilities in 2010.
Under the rule, all producers who do not pasteurize in-shell egg products should test for Salmonella Enteriditis bacteria. They should refrigerate the eggs at 45 degrees Fahrenheit or less during storage and transportation, beginning 36 hours after laying.
In addition, chicks and young hens should only be sourced from suppliers who screen for Salmonella. Companies must implement biosecurity, rodent and pest control measures.
If Salmonella is identified in eggs or in a laying facility, the eggs must be pasteurized or diverted for non-food use, and the facility must be sanitized.
According to the FDA, implementing the preventive measures is expected lower the number of Salmonella Enteritidis infections from eggs by nearly 60%.
