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Research Leading to Longer Lasting Eggs, Milk Producers Challenging FDA

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  • USDA’s Agricultural Research Service has developed a way to pasteurize raw, in-shell eggs faster without ruining their taste, texture, color or other important qualities.

    This new procedure targets Salmonella and it shows the pasteurization process killed 99.999 percent of the Salmonella they injected into raw, in-shell eggs for testing. When commercialized, this procedure would serve as an alternative to immersing eggs in hot water for at least an hour.

    The procedure takes approximately 20 minutes.

  • The National Milk Producers Federation has asked the FDA to rewrite a draft livestock feed regulation, saying the agency went beyond the intent of Congress by seeking to impose requirements that will not make animal feed safer.

    In comments sent to the agency Monday, NMPF asked FDA to substantially revise the regulation and requested the agency establish a new round of comments from industry and the public.

    The draft regulations were issued under the Food Safety Modernization Act, which gave the FDA broad new authority to regulate food.

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