USA - State Egg Producers Respond to Recent FDA Changes to Regulations
Date of publication : 10/20/2004
Source : Ohio Ag Connection
The Ohio Poultry Association (OPA), which represents more than 600 of the state's egg producers, Tuesday issued the following statement in response to the announcement from the U.S. Food and Drug Administration (FDA) regarding revisions to regulations of U.S. egg producers.
Ohio is the nation's second-largest egg producing state, with annual production exceeding eight billion eggs, or 675 million dozen eggs per year. Ohio-produced eggs have an approximate annual retail value of more than $600 million.
"While we have not yet reviewed the FDA proposed changes in detail, we are fully supportive of the concept of enhancing the safety of our country's food supply.
"Ohio producers already make egg safety a top priority. Our state's producers participate in one of several voluntary industry egg safety programs, including the Ohio Egg Quality Assurance Program (OEQAP), the National Poultry Improvement Program and the United Egg Producers Five-Star Program.
"The OEQAP, formed in 1996, is a cooperative effort of OPA and its members with the Ohio Department of Agriculture. Ohio is one of only ten states to have such a program. OEQAP and other industry programs set stringent standards for the production, processing and transportation of eggs.
"Our initial assessment is that the FDA changes, which propose standards for testing of flocks and eggs, biosecurity programs, refrigerated storage and pest and rodent control programs, closely mirror programs and procedures already in use at Ohio's egg farms.
"FDA's recommendations correspond well to the provisions of the OEQAP that set forth requirements for health monitoring of our flocks and environmental testing of poultry houses, as well as processing standards that require that eggs be carefully handled and stored at 45 degrees Fahrenheit.
"Furthermore, modern egg farms are run with careful attention to biosecurity, with comprehensive precautions in place, including limiting farm access to essential personnel, internal training programs, and routine sanitation procedures, to protect flocks from bacteria and disease.
"Ohio egg producers also support awareness programs that help educate consumers about the storage, handling and preparation of eggs. These include tips for refrigeration, cooking, serving and storage which, when followed correctly, can help maintain the quality and safety of eggs for consumption."