Egg Pasteurization

Over 550 million eggs have been recalled due to the recent outbreak of salmonella. Over 1,300 people became ill due to tainted eggs.  Outrageously, those half-billion eggs came from only TWO farms.  

Amid the massive recall, the U.S. Food and Drug Administration found cause to push its pasteurization agenda. The agency has recommended that all grocery stores and restaurants begin stocking pasteurized eggs instead of raw ones.

According to the U.S. Centers for Disease Control and Prevention (CDC), this summer’s salmonella cases were abnormally high. Normal reports of 50 illnesses per week have trended at 200 per week as reported in June and July.  These spikes prompted the FDA to consider forcing the egg producing industry to implement pasteurization.

Pasteurization ignores the root cause of contaminated eggs.  The FDA has historically ignored root causes when addressing food contamination events.  The cause is filthy, industrialized food production systems.  The FDA has demanded that spinach and lettuce be irradiated.  They will likely demand that tomatoes, peppers and onions be treated with radiation, aiming at all fresh produce.  …Never mind the cause- just fry the bejeebers out of it!

Almonds must be fumigated or pasteurized following an incident with contaminated almonds.  Similarly, the response to this egg contamination finds the FDA revisiting its default solution- routine pasteurization or irradiation. Meanwhile, salmonella-contaminated chickens evade scrutiny while the FDA ramps up a mass-pasteurization campaign for eggs.

The FDA reacts to each contamination event as cause to promote the eventual sterilization of all produce and food.  The unmentioned outcome of this pathological crusade is the demise of the small farm and organic-free range markets and the neutralization of healthful produce.

1-888-SAFEFOOD
(1-888-723-3366)

Email:

Industry: industry@fda.gov
Consumers: consumer@fda.gov