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The Big Egg Recall: Who is Watching the Hens?
Since May 2010, a higher than usual incidence of salmonellosis was reported in several parts of the U.S. Salmonella infection manifests as gastroenteritis, food poisoning or typhoid fever. Symptoms, which take up to 72 hours to appear, include vomiting, diarrhea, fever and abdominal cramps.
Contaminated food and beverages, especially water, are the main source of Salmonella infection. The Centers for Disease Control and Prevention (CDC) states this is the largest salmonellosis outbreak since it started its surveillance in the 1970s.
The culprit in the recent outbreak was identified as Salmonella enteritidis. The pathogen present in the egg is killed during cooking. However, the pathogen will persist and multiply in food with raw egg ingredients such as sauces, salad dressings and cake icings.
About half a billion shell eggs have been recalled nationwide. A total of 2,403 cases were reported from May 1 to August 25, 2010. Expected incidence during this period was 933.
Contamination of eggs by Salmonella enteritidis occurs in the farms. A laying hen which is infected by the bacteria passes on the pathogen into the egg before it is laid. After it is laid, the bacteria can grow inside the uncracked, whole egg.
Because it is a serious health concern that can easily become an epidemic, salmonellosis is a "notifiable disease", e.g. doctors are required to report its occurrence upon diagnosis "to local health departments in accordance with procedures established by each State." Infections can be traced based on a pathogen's serotype and DNA fingerprint.
Although the big egg recall occurred in August 2010, there were already reports of this strain of salmonella infection as early as May 2010. The investigation by the CDC traced back the illnesses to 26 event clusters, mainly restaurants in 10 states. Further investigation indicated eggs as the most likely source of the pathogen. In 15 of the 26 restaurants investigated, the eggs were supplied by Wright County Egg and Hillandale Farms in Iowa.
The U.S. FDA is responsible for ensuring the safety of food that reaches American consumers. An estimated 79,000 cases of foodborne illnesses are reported each year. In the case of safety of eggs, the U.S. FDA updated safety procedures recently in the form of issuance of the Egg Safety Rule described in the a Federal Register document entitled Prevention of Salmonella Enteritidis in Shell Eggs During Production, Storage, and Transportation.
Previous shell egg safety rules focused on refrigeration during transport and marketing to limit the growth of bacteria that may be inside an egg. The new rules focused on preventing contamination at the source - in the chicken farms - and are aimed at reducing the risk for Salmonella enteritidis contamination by almost 60%. The final rule on egg safety was issued by the US FDA on July 9, 2009, with compliance dates set on July 9, 2010. By then, the outbreak had already occurred.
The rule was required to be adopted by "all egg producers with 3,000 or more laying hens whose shell eggs are not processed with a treatment, such as pasteurization, to ensure their safety." This covers more than 4,000 large-scale farms in the U.S. with 3,000 or more egg-laying hens, accounting for 99% of the total egg production in the country. However, there are 65,000 smaller farms with less 3,000 laying hens not covered by the rule. These farms usually sell the eggs directly to consumers.
The new rule requires farms to have a Salmonella enteritidis (SE) prevention plan to reduce risk of contamination at the source including: procure pullets that are SE-monitored, or raise pullets under SE-monitored conditions; use a biosecurity program, meaning a program that includes limiting visitors, on the farm and in poultry houses; maintaining personnel and equipment practices that will protect against cross contamination from one poultry house to another; preventing stray poultry, wild birds, cats, and other animals from entering poultry houses; and prohibiting employees from keeping birds at home; use a program to control rodents, flies, and other pests that includes monitoring for pest activity and removing debris and vegetation that may provide harborage for pests; clean and disinfect poultry houses before new laying hens are added, if an environmental or egg test was positive for SE during the life of the flock; and cleaning and disinfecting must include removing all visible manure, dry cleaning to remove dust, feathers, and old feed, and disinfecting.
The new rule also requires FDA registration of all egg producers, routine SE test, proper recording keeping and documentation, with records that go back 12 months to be available within 24 hours of an official request. Additional requirements for refrigeration procedures and transport were also included. Vaccination of chickens against Salmonella enteritidis was not included in the rule as there are currently no approved vaccines against this pathogen available.
Before the rule was in place, farm inspections and audits were conducted by voluntary state and industry egg quality assurance programs (EQAPs). Although they have helped in reducing contamination, the U.S. FDA believes implementation should be centralized under its authority "to establish uniform, nationwide requirements to prevent SE in shell eggs during production, storage, and transportation." According to Bill Marler, a Seattle lawyer representing dozens of affected consumers: "This is sort of the classic example of where the USDA and FDA jurisdiction overlaps. The USDA is chickens and the chicken house, and the FDA is in charge of the eggs when they come out and the feed that comes in."
There are some loopholes in the legislation that can lead to an outbreak including:
Coverage. Producers who sell all their eggs directly to consumers or have less than 3,000 hens are not covered by the rule.
Transition. Under the new rule, FDA inspectors should conduct inspections and audits to ensure that the food safety regulations are observed. The last couple of months were the transition period. Was there a gap left as the local EQAPs audits prepare to pull out while the FDA and USDA are starting up? According to Sherri McGarry, emergency coordinator for the FDA's Center for Food Safety and Applied Nutrition (source: Wall Street Journal), the new rule could have prevented the outbreak, but the FDA did not have the authority to inspect the affected farms before July 9, 2010.
Delay in reporting. One may wonder why it took so long for the investigators to trace back the source. The problem is in the time lag between exposure, the onset of an illness and when it is reported, tested and confirmed. In the case of Salmonella it takes up to 72 hours for symptoms to manifest and another several hours for testing. The average time lag is 2 to 3 weeks.
The source turned out to be two major farms in Iowa. Wright County Egg and Hillandale Farms. Both farms are considered large egg producers with more 50,000 egg-laying hens in their facilities and are therefore covered under the Egg Safety Rule.
According to a USA Today report, Wright County Egg is owned by Austin "Jack" DeCoster whose farm operations have a long history of environmental, labor, health and animal welfare violations. DeCoster also has reported some financial connection to Hillandale Farms and he also owns Quality Egg, another company that supplies chicks and feeds.
Currently, USDA and FDA inspectors are conducting a thorough investigation of the farms in question to determine the real source of the contamination which could be:
(1) Chicks. Wright County Egg and Hillandale Farms have a common supplier of chicks, the company called Quality Egg.
(2) Feeds and other farm supplies. Wright County Egg and Hillandale Farms are also supplied with feeds by Quality Egg.
(3) Farm facilities. Even if contaminated chicks and feeds make their way into the farm, the farm's Salmonella-prevention plan and monitoring as well as biosecurity measures should be able to identify the problem and contain it.
FDA investigators have also been performing environmental assessments of farm conditions and practices including pest and rodent controls, biosecurity plans and controls; environmental monitoring; sanitary controls; and feed and laying hen sources. The ongoing investigation is expected to take months to complete.
The recalled eggs might still be in the supermarkets. Consumers are advised to be able to identify the recalled eggs from the brands and the packaging. The CDC gives the following advice to consumers to minimize salmonellosis infection:
Don't eat recalled eggs. Recalled eggs might still be in grocery stores, restaurants, and consumers' homes. Consumers who have recalled eggs should discard them or return them to their retailer for a refund.
Keep eggs refrigerated at ≤ 45° F (≤7° C) at all times. Discard cracked or dirty eggs. Wash hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs. Eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking. Do not keep eggs warm or at room temperature for more than 2 hours. Refrigerate unused or leftover egg- containing foods promptly. Avoid eating raw eggs.
Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. And lastly, consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness.
About the Author
The article - - The Big Egg Recall: Who is Watching the Hens? - may be found in its entirety including references at
http://HealthWorldNet.com
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