You break out in a head-to-toe rash after applying a sunless tanning lotion. Your son’s skin is red and blotchy after he gets his face painted at the school carnival. Your daughter’s scalp is burned after using a hair relaxer.
If you’ve had a negative reaction to a beauty, personal hygiene, or makeup product, the Food and Drug Administration (FDA) wants to hear from you.
From morning until night—styling our hair for work to showering before bed—Americans depend upon personal care products. Most...
The regulation, released to the public on July 7, 2009, requires the egg industry to take specific preventive measures to keep eggs safe during their production, storage and transport. Egg producers will also be required to register with FDA and to maintain a prevention plan and records to show they are following the regulation.
FDA took this action because SE is a major cause of foodborne illness in the United States. Eating raw or undercooked eggs is an important source of SE infections in people. FDA estimates that 142,000 illnesses each year are caused by consuming eggs contaminated with SE.
FDA first proposed the regulation on September 22, 2004. The agency has held three public meetings and opened two comment periods to ensure public participation in the rule-making process.
About Salmonella Enteritidis (SE)
SE infections can be very serious, even life-threatening, especially to the very young, the elderly, and people with weakened immune systems. Infected people may experience
Some infected people may suffer from severe illness, arthritis, or even death.
Eggs can become contaminated on the farm because a laying hen can become infected with SE and pass the bacteria into the egg before it is laid. If the egg is not refrigerated, the bacteria can grow inside the uncracked, whole egg.
FDA and the U.S. Department of Agriculture carried out a series of egg safety efforts during the 1990s. These efforts focused on refrigeration to limit the growth of bacteria that may be inside an egg. Although these efforts made it harder for the bacteria to grow, they did not prevent the eggs from becoming contaminated initially on the farm. Through the measures spelled out in the new regulation, which address controlling the bacteria on the farm, SE will be reduced in the poultry house and consequently in the eggs themselves.