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The FDA is proposing to require safe handling statements on labels of shell eggs to warn consumers about the risk of illness caused by Salmonella Enteritidis (SE). FDA's proposed handling instructions will contain the following statement on each carton of eggs:

SAFE HANDLING INSTRUCTIONS: Eggs may contain harmful bacteria known to cause serious illness, especially in children, the elderly, and persons with weakened immune systems. For your protection: Keep eggs refrigerated; cook eggs until yolks are firm; and cook foods containing eggs thoroughly.

In addition, for the first time, there will be a uniform federal requirement that all eggs and egg products packed for consumers be refrigerated at 45 degrees or below. Retail establishments governed by the proposed FDA regulation include supermarkets, restaurants, delis, caterers, vending operations, hospitals, nursing homes and schools. In addition, FSIS is issuing a directive applying the refrigeration requirement to warehouses and other distribution locations that store shell eggs packed into containers destined for consumers, including transport vehicles. A joint FDA-FSIS risk assessment found that refrigeration makes it more difficult for SE bacteria to grow.

Finally, the President's Council on Food Safety will develop by November 1 a strategic plan to further improve the safety of shell eggs and processed egg products. The strategic plan will address the issue of controlling pathogens, including SE, and will suggest further steps to help better coordinate egg safety from the farm to the table.

"The Clinton Administration has made ensuring food safety a top priority," said Agriculture Secretary Dan Glickman. "These additional steps will help educate consumers and reduce foodborne illness caused by contaminated eggs."

"Eggs are a good source of protein and can be a healthy and economical contribution to a well-balanced diet," said HHS Secretary Donna E. Shalala. "However, they need proper handling or they could potentially be the source of foodborne illness."

From 1996 to 1998, there has been a 44 percent decrease in the number of illnesses caused by SE, according to the Foodborne Diseases Active Surveillance Network, known as "FoodNet," a collaborative effort of FSIS, FDA, and the Centers for Disease Control and Prevention. The measures announced today may prevent up to 66,000 illnesses and 40 deaths per year.

SE outbreaks have been attributed to undercooked eggs or foods containing undercooked eggs served in homes, private gatherings, commercial establishments such as restaurants, hospitals, nursing homes and schools. Persons infected with SE microorganisms may experience diarrhea, fever, abdominal cramps, headache, nausea and vomiting. Children, the elderly and persons with weakened immune systems may develop severe or even life-threatening illness.

FDA and FSIS share federal regulatory responsibility for egg safety, with the regulation of shell eggs primarily the responsibility of FDA. In May 1998, FSIS and FDA announced plans for additional measures to ensure the safety of eggs and requested public comments on these plans. Today's announcements are the latest steps in that ongoing effort.

The FDA proposal is on display today in the Federal Register. Written comments and recommendations on the proposed rule will be accepted for the next 75 days. FSIS' directive takes effect on Aug. 27.

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