Cool eggs

The US Food and Drug Administration (FDA) estimates that 30 deaths and 79000 foodborne illnesses due to consumption of eggs infected with Salmonella Enteritidis occur annually. New food safety requirements designed to address this issue became effective in July 2010: egg producers having 50000 or more laying hens (about 80% of production) now have to apply preventive measures and use refrigeration (at 45°F/7.2°C) during egg storage and transportation, starting no later than 36 hours after the eggs are laid. Source: Food Protection Trends, September 2010