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Egg Safety Rule comes into effect in beginning 9 July 2012
date:Jul 12, 2012
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.
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