FDA Targets Eggs, Sprouts

OB/GYN News, Dec 15, 1999 by Mike Bykowski

The Food and Drug Administration is taking aim at two commonly consumed foods in an effort to prevent food-borne illness.

The FDA is proposing three new safety measures regarding eggs that would reduce the risk for Salmonella enteritidis infection and has issued a warning about eating raw sprouts, which have been linked with both salmonella and Escherichia coli O157 outbreaks. In both cases, the risks are especially high in people who have weakened immune systems, the elderly, and children.

Anyone who wishes to reduce the risk of Food-borne illness should refrain from eating raw sprouts, the FDA said.

During January through May 1999, clover sprouts were associated with 100 cases of salmonellosis. Alfalfa sprouts were the culprit in 85 cases of salmonellosis. In 1998 both types of sprouts were linked with eight cases of E. coli O157 infection.

With regard to eggs, the FDA collaborated with the Department of Agriculture's Food Safety and Inspection Service to issue a proposal requiring safe handling instruction statements on all egg cartons. The label would warn consumers to keep eggs refrigerated, to cook eggs until yolks are firm, and to cook egg-containing foods thoroughly.

Although there was a 44% decrease in the number of salmonella illnesses between 1996 and 1998, these new measures could prevent up to 60,000 illnesses and 40 deaths per year, the FDA said in a statement.