Key Facts from Scrambled Eggs

Eggs Contaminated with Salmonella Have Put Consumers At Risk Across the Nation.

Raw or Undercooked Eggs Can Contain Harmful SE Bacteria

Proper cooking of eggs kills the SE bacteria that may be inside the eggs. However, too many consumers don't know that common-egg preparation practices could make them sick. Some high-risk practices include:

The Federal Government Has Failed to Protect Consumers from the Risk of SE.

--Requiring egg producers to test their flocks for SE

--Preventing eggs from SE-positive flocks from being sold without pasteurization

--Requiring eggs to be refrigerated

--Requiring warning labels on egg cartons

All Egg Producers Should Be Required to Implement On-farm SE Control Programs Like the Pennsylvania Egg Quality Assurance Program

The pilot program in Pennsylvania survived despite the cut in federal funding and is now known as the Pennsylvania Egg Quality Assurance Program. The program reduced the number of contaminated flocks from 38 percent to 8 percent in five years. The number of human illnesses from SE in the market area for Pennsylvania eggs also showed a decrease. FDA should require all egg producers to implement control programs that include these features of the Pennsylvania program:

CSPI's Additional Recommendations: