The egg rule, specifically the FDA's Egg Safety Rule, mandates that anyone transporting eggs must maintain an ambient temperature of 45°F (7.2°C) starting 36 hours after the eggs are laid.
This regulation is designed to minimize the risk of Salmonella Enteritidis contamination and ensure egg safety for consumers. Here's a breakdown of key aspects:
- Temperature Requirement: Eggs must be kept at or below 45°F (7.2°C). This low temperature inhibits the growth of Salmonella bacteria, which can cause foodborne illness.
- Timeframe: The 45°F temperature requirement begins 36 hours after the eggs are laid. This allows for initial processing and handling before strict temperature control is enforced.
- Scope: The rule applies to all egg producers with 3,000 or more laying hens whose eggs enter the consumer market. It covers the transportation, storage, and handling of shell eggs.
- Purpose: The primary goal of the Egg Safety Rule is to reduce the incidence of Salmonella Enteritidis infections associated with egg consumption.
Failure to comply with the Egg Safety Rule can result in regulatory action, including warnings, fines, and even facility closures. The rule ensures a consistent and safe supply of eggs for the public.
