What is the issue?
Egg safety – whether shell eggs, further processed eggs or foods containing egg ingredients – is a top priority for egg producers. Safety protocols are followed in each step of production, processing, handling and storage of eggs and egg products. In recent decades, egg farmers have worked closely with various federal and state agencies, poultry scientists, veterinarians and other industry experts to ensure the safety of all eggs and to reduce the risk of Salmonella enteritidis (SE) and other harmful foodborne bacteria. UEP, state agencies, industry groups and private companies have developed egg safety and quality assurance programs focused on testing for SE.