Mr. Chairman, Members of the Committee, I am Morris E. Potter, D.V.M., Director of Food
Safety Initiatives, Center for Food Safety and Applied Nutrition (CFSAN), Food and Drug
Administration (FDA), Department of Health and Human Services (HHS). I am pleased to be
here this morning, along with my colleague, Margaret Glavin, Associate Administrator, Food
Safety and Inspection Service (FSIS), U.S. Department of Agriculture (USDA) to testify on
the Federal role in the oversight of egg safety and the related General Accounting
Office's (GAO) report. I am accompanied by Dr. Terry Troxell, Director of FDAs
Office of Plant and Dairy Foods and Beverages, and Dr. David Swerdlow, a medical
epidemiologist from the Centers for Disease Control and Prevention (CDC).
Mr. Chairman, my testimony will address the coordination of Federal and State agencies
with shared food safety responsibilities. This will include a general discussion of how
eggs are regulated, with specific emphasis on FDAs role. Ms. Glavins testimony
will describe USDAs role in more detail. I also will describe the risks associated
with Salmonella Enteritidis (SE) in eggs, and the Administrations
accomplishments along the farm- to-table continuum to address the risks. Our goal is to
have the best food safety system and we look forward to working with the Committee to that
end.
HHS, USDA, and the States have a long history of working together to understand and
initiate actions to reduce the risk of Salmonella in eggs. In the 1980s, SE was identified
as a growing public health problem, and was linked to contaminated whole shell eggs in
1986. FDA, CDC, USDA's Animal and Plant Health Inspection Service (APHIS), and Agriculture
Marketing Service (AMS) immediately responded by working together and with colleagues in
State government, universities, and the egg industry to conduct research on SE and eggs
and to put in place mechanisms to share new information on prevention and control as that
information developed. Contrary to GAO testimony, our coordinated approach has led to many
important achievements that are highlighted throughout this testimony.
Recent nationwide surveillance data show a decrease in cases of SE infection,
particularly in the Northeast where egg quality assurance program efforts have been the
most intense, and active surveillance in FoodNet sites demonstrates a 44 percent decline
in SE infection rates between 1996 and 1998 in those areas of the country covered by this
surveillance system. Although we are heartened by this progress, the rate of decline is
too slow and the remaining public health burden of egg-associated SE infections requires
the agencies to do more to address the problem.
Both FDA and FSIS announced initiatives this week that are major steps forward in the
egg safety effort. FDA just sent to the Federal Register a proposed rule that would
require refrigeration of shell eggs at retail and labeling to instruct consumers on safe
handling of eggs. FSIS also has just announced a directive that will implement its
refrigeration requirements for storage and transport of eggs.
II. Regulation of Eggs
As you know, the Federal authority to regulate eggs for safety is shared by FDA and
FSIS. FDA has jurisdiction over the safety of foods generally, including shell eggs, under
the Federal Food, Drug, and Cosmetic Act. FDA also has authority to prevent the spread of
communicable diseases under the Public Health Service Act. This authority includes
regulating foods when foods may act as a vector of disease, as eggs do for SE.
USDA has responsibility for implementing the Egg Products Inspection Act (EPIA), which
it carries out through programs in FSIS and AMS. FSIS has primary responsibility for the
inspection of processed egg products to prevent the distribution into commerce of
adulterated or misbranded egg products, while AMS conducts a surveillance program to
ensure proper disposition of restricted shell eggs. APHIS administers programs for animal
health, including an SE control program for flocks that supply hens to laying flocks, and
is conducting a study to survey the current practices in the laying industry, and estimate
the prevalence of SE in layer flocks. FDA has primary responsibility for the parts of the
continuum that involve the production and processing of shell eggs.
In addition, the States play a key role, as they may have their own laws governing
eggs, as long as they are consistent with Federal laws. Generally, State laws and
regulations focus on how eggs are packed and shipped for sale within their borders, and
how eggs are handled by retail stores and food service establishments. FDA and USDA, with
help from the States, strive to provide a coherent and comprehensive system to eliminate
or reduce the risk of SE contaminated eggs and egg products in each link of the
farm-to-table chain.
In May 1992, FDA and USDA signed a Memorandum of Understanding (MOU) to improve
coordination of control efforts for egg production flocks, breeder flocks, pullet grow-out
facilities, eggs during storage and transportation, labeling, research, consumer
education, and retail and manufacturing establishments. In addition, in August 1996, FDA
and AMS signed a second MOU establishing more formal methods of sharing inspection
information regarding egg safety. While the jurisdiction may be divided, FDA and USDA
efforts in exercising jurisdiction have been cooperative and coordinated.
III. Salmonella and Egg Safety
Until the mid-1980s, intact eggs rarely were the source of Salmonella
infections. Since 1985, however, the number of egg-associated salmonellosis outbreaks and
sporadic infections has increased. Shell eggs are the predominant source of SE infection
in the United States
for which a food vehicle is identified. Before I discuss each step of
the farm-to-table continuum, let me describe the bacterium and the human illness it
causes.
A. Salmonellosis
Salmonella of various serotypes are commonly found in the digestive tracts of
animals, and frequently contaminate our environment. Human illnesses are usually
associated with ingesting food contaminated with Salmonella, although transmission
also may occur person-to-person by the fecal-oral route, when personal hygiene is poor,
and by the animal-to-man route.
The disease salmonellosis is an intestinal infection with Salmonella, and is
characterized by diarrhea, fever, abdominal cramps, headache, nausea, and vomiting.
Symptoms of salmonellosis usually begin within 6 to 72 hours after consuming contaminated
food, last for 4 to 7 days, and resolve without antibiotic treatment for most people who
do not have underlying health problems. The infection can spread to the bloodstream and
other areas of the body, however, leading to severe and fatal illness. Invasive,
life-threatening disease is more likely in children, the elderly, and persons with
weakened immune systems. In general, the greater the numbers of microorganisms ingested,
the greater the likelihood of disease; however, the infectious dose (i.e., the number of
microorganisms required to cause disease) can be very low. The likelihood of disease is
also affected by the virulence of the microorganism and the susceptibility of the host.
About 2 percent of those who recover from salmonellosis may later develop recurring joint
pains and arthritis.
B. SE in Eggs
Until recently, Salmonella contamination of shell eggs was thought to occur most
commonly by trans-shell penetration of bacteria present in the egg's environment. Our
current experience with SE, however, has shown that an egg's contents can become
contaminated with SE before the egg is laid. Though the mechanism is still not completely
understood, SE infects the ovaries and oviducts of some egg laying hens, permitting
transovarian contamination of the interior of the egg while the egg is still inside the
hen. In general, only a small number of hens in an infected flock shed SE at any given
time, and even infected hens lay many uncontaminated eggs. While the percentage of eggs
that are contaminated is small, the number of contaminated eggs is large; it has been
estimated that of the 47 billion eggs consumed annually as shell eggs, 2.3 million are
SE-positive, exposing a large number of people to the risk of illness.
C. Epidemiology
Salmonellosis is a notifiable disease, i.e., physicians and medical laboratories are
required to report identified infections to their local health department. The reports are
forwarded to the State health department, which summarizes the information and sends it to
CDC. This is the nationwide, passive reporting system for all serotypes of Salmonella.
While the numbers of another common serotype, Typhimurium, have remained relatively
stable, SE infections increased more than 8-fold from 1976 to 1995. Initially, the
increases in the United States
largely occurred in the Northeast. Later, the increase
spread throughout the country. The numbers of SE infections decreased in 1996 and 1997,
especially in the Northeast where control efforts began first and have been the most
intense. This demonstrates that committed application of good management and strong
science during production and concerted efforts to improve egg handling during food
preparation and service, especially institutional food service, will bring the numbers
down.
The number of Salmonella infections reported to CDC underestimates the true
number of infections that occur, however, and this progress should not make us complacent.
Most persons infected with Salmonella do not seek medical care, many doctors do not
order stool cultures, and some laboratories do not report Salmonella isolations to
their health department. It has been estimated that only one in 39 Salmonella
infections are reported to CDC; multiplying the 7,924 cases of SE that were reported to
CDC in 1997 by 39, it can be estimated that up to 310,000 infections may have actually
occurred. Clearly, we must do more to bring this public health problem under adequate
control.
In addition to the routine passive surveillance for infections with all serotypes of Salmonella,
CDC also maintains special surveillance of outbreaks of infections with SE. In 1985, when
this outbreak surveillance began, States reported 26 SE outbreaks (i.e., occurrences of 2
or more cases of a disease related in time and place) to CDC. Nationwide, the numbers of
reports peaked in 1990. The numbers of outbreaks increased first in the Northeast in the
late 1980s and early 1990s, but have decreased dramatically in the late 1990s. This
progress was partially offset by increasing numbers of outbreaks in the West during the
early 1990s. From 1985 through 1998, there have been a total of 794 SE outbreaks reported
to CDC involving 28,644 illnesses, 2839 hospitalizations, and 79 deaths. Many of these SE
outbreaks were attributed to food served in commercial establishments, such as
restaurants, hospitals, nursing homes, schools, and prisons, and most (more than 75
percent) were associated with food that contained undercooked eggs. Although most deaths
that have occurred during SE outbreaks in recent years have occurred among the elderly in
hospitals and nursing homes, salmonellosis can be fatal to an otherwise healthy person if
a sufficient dose is ingested, and proper treatment is not administered.
In 1995, FDA, CDC, and FSIS began a collaborative project, The Foodborne Diseases
Active Surveillance Network (FoodNet), to collect more precise information on the
incidence of foodborne disease in the United States
. This information collection included
a Salmonella case-control study in 1997 that provided additional information on SE
infections. FoodNet recently reported a 44 percent decrease in the infection rate for SE
(2.5 to 1.4 per 100,000 U.S. population) from 1996 to 1998 in the areas of the country
under surveillance. This decrease is substantial, and we are studying the data to
understand the reasons for this decrease to help us refine our control efforts.
Implementing egg quality assurance programs that include microbiological testing and egg
diversion (i.e., sending eggs from infected flocks to pasteurizing plants), and improved
refrigeration of eggs during transport, retail, and home use are likely to have
contributed to this reported decrease. Part of the reported decrease also may be explained
by a decline in the presence of Salmonella isolated from poultry and meat products
because of recently implemented Hazard Analysis and Critical Control Point (HACCP)
programs.
In sum, these three data sources on SE indicate that the public health problem is very
large, yet we are encouraged that our combined efforts to control SE contamination of eggs
and to prevent egg-associated illness have had substantial public health impact. The
magnitude of the remaining problem, however, is simply unacceptable.
IV. Farm-to-Table: The Need for A Coordinated System
Farm-to-table oversight of egg safety involves risk management in five areas:
production, processing and packing, transportation, retail, and consumption. I will
describe each area, the risks posed, and actions taken by HHS, USDA, or States. These
steps in the food production chain and the challenges each poses were described in detail
in a joint FDA and FSIS, ANPR, "Salmonella Enteritidis in Eggs",
published in the Federal Register, May 19, 1998. The ANPR sought to identify
farm-to-table actions that will decrease the food safety risk associated with shell eggs.
Comments were solicited on a variety of issues, including egg quality assurance programs,
the potential for HACCP on the farm, and preventive controls during packing and
processing. The agencies want to explore all reasonable alternatives and gather data on
the public health benefits and costs of various regulatory and non-regulatory approaches
before proposing a comprehensive food safety system for shell eggs. Comments from this
ANPR are being evaluated by both agencies now, and will guide our decisions on the
parameters of the comprehensive strategic plan we will propose this fall.
In addition, FSIS and FDA conducted a comprehensive risk assessment of SE, completed in
June 1998, to identify possible strategies for enhancing the safety of shell eggs, and
this will help focus attention on those factors most likely to have the greatest impact on
egg safety.
A. Production
The egg production step in the farm-to-table continuum is an important area for
prevention. We have learned a great deal about control of SE during production by research
activities during the past decade, including programs like the Pennsylvania Egg Quality
Program. The Pennsylvania program began as a pilot in 1992, and demonstrated key risk
factors for the introduction and persistence of SE in the production environment.
A number of other States have since developed egg quality assurance programs. FDA has
entered into partnership agreements with some to coordinate activities and facilitate
tracebacks. Our current goal is a nationwide program of preventive controls during
production. Aspects of egg quality assurance programs that have shown the most promise for
minimizing risk of SE-infected laying hens include:
- purchasing replacement hens certified to be free of SE,
- environmental testing for SE,
- adequate assurance of rodent and pest control,
- cleaning and disinfection of production houses between flocks, and
Controlling SE during production is crucial in mitigating the risk of SE in eggs, and
will be part of our comprehensive strategy. Research in this area is being conducted by
both FDA and ARS to uncover all important sources of the SE problem, and to develop ways
to maintain SE-free laying hens. Our ability to now move forward on a comprehensive
program for improving the safety of eggs is a direct result of the investments in research
during the past several years.
An important omission in the GAO report was discussion of Federal research efforts,
which have been underway since contamination of eggs with SE was identified, as a public
health problem. This research has been critical to our better understanding of SE and
efforts to develop science-based control schemes from farm-to-table.
For example, work done by ARS on transovarian infections of laying hens and factors
that influence the frequency of SE contamination of eggs has been important in
understanding the transmission of SE and the development of effective quality assurance
programs. Progress has been impressive, but additional data are needed to solve this
complex food safety problem. Thus, Federal agencies continue to aggressively identify,
initiate, and support research needed to develop even more effective means for controlling
this disease-causing microorganism. Examples of FDA research underway include studying the
effects of stress on the immune system of poultry and subsequent contamination of shell
eggs with SE, which will assess the effects on the immune system of potential factors such
as competing organisms, crowding, temperature, air quality, and lighting. FDA also is
studying the pathogen transmission capacities of various insects found in the production
environment.
As additional data gaps in our understanding of the dynamics of SE during production
are filled so we can be certain that our control strategies will be both effective and
efficient, we will initiate performance-based control programs, possibly including on-farm
HACCP for eggs. While we are moving controls into place to prevent SE contamination of
eggs, we also must react to episodes of contamination and the illness that results from
it. In 1995, FDA assumed responsibility for investigating shell egg outbreaks, tracing
back egg-associated SE illnesses to particular producers/flocks, sampling, diverting eggs,
and collecting flock data to help track the presence of SE. Prior to 1995, APHIS conducted
the traceback program. FDA and ARS continue to conduct research to improve the range of
prevention and control options available to government and industry.
B. Processing and Packaging
Processing and packaging are steps in the farm-to-table continuum that involve the
washing, grading, and packing of eggs for transport to distributors, retailers, or
manufacturers of food products. The principal aspect of SE control during this phase is
temperature control to prevent growth of SE already contaminating the internal contents of
some eggs. The field and laboratory research focus in this area has been on the effects of
rapid or delayed cooling, temperature fluctuations, temperatures that will prevent growth
of SE, and technologies that achieve the desired time/temperature conditions. The agencies
are aware of ongoing research discussed in the GAO report on methods of rapid cooling. The
overall impact on egg safety, costs, and potential problems of the methods being developed
in North Carolina and California will be reviewed jointly by FDA and FSIS.
C. Transportation
Transportation of shell eggs is the next stage in the farm-to-table continuum.
Temperature control is the focus of prevention efforts during transportation. Research has
shown that internal egg temperatures of 45�F or lower are unlikely to promote SE growth,
should SE be present in the egg. Therefore, on August 27, 1998, FSIS published a final
rule implementing amendments to the EPIA, requiring that
- shell eggs packed for consumer use be stored and transported under ambient temperature
not to exceed 45�F,
- the packed shell eggs be labeled to state refrigeration is required, and
- any shell eggs imported into the United States
packed for consumer use include a
certification that the eggs, at all times after packing, have been stored and transported
at an ambient temperature of no greater than 45�F.
FSIS consulted with FDA during development of this final rule. The President just
announced an FSIS Directive to implement this final rule.
D. Retail
FDA and FSIS work with the States to encourage uniformity among the State laws
affecting food safety in retail and food service establishments. The principle mechanism
for this is the Food Code, a model code published by FDA intended for
adoption by State and local authorities to use in regulating retail food and food service
establishments. At present, 14 states have adopted the Food Code, and
adoption is pending in 22 others.
FDA's Food Code requires in retail and food service establishments:
- Refrigeration of potentially hazardous foods, including shell eggs,
- Proper cooking of shell eggs, and
- Substitution of pasteurized eggs for raw eggs in the preparation of foods such as Caesar
salad, egg nog, ice cream, Hollandaise or b�arnaise sauce, and for pooled eggs that are
served to highly susceptible populations.
The Food Code also contains specific guidance on egg safety for
foodservice workers who prepare eggs and egg-containing dishes for highly susceptible
persons, including nursing home residents. In addition, FDA is directing special guidance
to elementary schools and day care centers and, through them, to parents of young
children. FDA also is finalizing plans for a safe egg handling educational campaign for
foodservice workers, health educators, and inspectors.
FDA also has been working on a proposed rule to address refrigeration and labeling of
eggs that is consistent with the requirements of the FSIS rule. The FDA proposed rule,
"Food Labeling: Safe Handling Statements: Labeling of Shell Eggs; Shell Eggs:
Refrigeration of Shell Eggs Held for Retail Distribution " was just placed on public
display at the office of the Federal Register. This proposal directly responds to
and corrects problems outlined by GAO. It proposes requirements that all shell eggs be
stored and displayed at a temperature of 45� F or less, and
would cover shell eggs sold both interstate and intrastate. It also proposes safe handling
statements on labels of cartons of shell eggs that have not been treated to destroy
Salmonella. The statement would read, "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
before eating." This label, once finalized will replace the label requirements
included in the FSIS rule. FDA is aware that refrigeration and labeling solve only parts
of the problem. The agencies view this regulation as one step in a comprehensive action
plan.
E. Consumers
During final preparation of eggs and egg-containing dishes in our homes, we can protect
ourselves by following simple food safety rules, including proper refrigeration and
thorough cooking. The primary tool the agencies have for helping consumers reduce their
own risk of foodborne disease is education on safe food handling, and our proposed
labeling requirements will be an important adjunct to our other efforts to inform the
public. HHS, FSIS, and the Department of Education are partners with consumer groups and
industry in a consumer education campaign begun in 1997 as part of the President's Food
Safety Initiative. This campaign builds on our previous efforts. The Fight BAC! Campaign
covers all aspects of food safety, including information that pertains to safe handling of
eggs. September is National Food Safety Month, and this years theme, "cook
thoroughly," will contain special emphasis on eggs.
The agencies have coordinated other efforts to enhance egg safety during food
preparation. The rulemakings on labeling, discussed above, provide consumers with an
immediate reminder of how to safely handle eggs. Both FDA and FSIS publish electronically
and in print various educational materials to enhance consumer knowledge on the safety of
eggs and egg products. Additionally, both FDA and FSIS have taken extra measures to reduce
the risk to vulnerable populations, such as the immune compromised or elderly. FDA and
FSIS developed fact sheets on egg safety for the food service industry and consumers, to
raise consumer awareness of safe handling practices. These fact sheets will be sent to
food service Directors serving populations who are especially at-risk for illness such as
day care center and nursing home food service Directors. Egg safety information also will
be distributed to consumers through our national and regional offices and through the news
media. Special mailings will be sent as well to media outlets and organizations who serve
at-risk populations encouraging the inclusion of information on egg safety and encouraging
the use of pasteurization in their publications and newsletters.
V. Where do we go from here?
The Presidents Council on Food Safety will create within 120 days a farm-to-table
approach for addressing SE and eggs. The information from recent research, the joint
FSIS/FDA 1998 Salmonella Enteritidis Risk Assessment, and the comments we received
on the joint ANPR of May 19, 1998 referenced above, will be used by the task force to help
finalize its recommended strategic plan for a comprehensive system to assure the safety of
eggs and egg products. Strategic planning will be a coordinated interagency effort, and
will feature a strong element of public input similar to the process used in our
development of good practices guidance for fresh produce.
VI. Conclusion
As you know, managing the risks of SE contamination in eggs in each step of the process
from farm to table is a complex and challenging task. Since the time that CDC first
identified the growing public health problem of SE infections and their association with
eggs, HHS and USDA have worked diligently with their state partners, the food industry,
and consumers to understand and control SE, and to encourage or require adoption of
specific efforts to prevent contamination of eggs and illness among consumers. The
decreasing numbers of infections and outbreaks encourages us. We recognize, however, that
more progress must be made because the magnitude of the remaining public health problem is
too great. SE and its association with eggs has been hard to understand and has revealed
its secrets slowly, and the way toward its control has been less straightforward than we
had hoped.
While much has been done to address these challenges, more is needed. We will conceive
and construct a disease prevention and control strategy that will pull together all of the
separate actions - whether HHS and USDA, or state-based - needed to provide for a more
comprehensive, coordinated government approach. It is our expectation that the strategic
plan we will release by the end of October 1999 will provide that approach.
Mr. Chairman, in response to the question posed by the title of this hearing, "Egg
Safety: Are There Cracks in the Federal Food Safety System?" we feel that while there
clearly are complex lines of jurisdiction over eggs between FDA, FSIS, and AMS, those
lines are not "cracks," but seams. We are committed to smoothing out those seams
and providing the country with a seamless coordinated national farm-to-table policy.
I would be happy to answer any questions.