The Food and Drug Administration has now advised use of pasteurized shell and liquid eggs to help retailers and food service outlets, along with consumers, to avoid contracting dangerous egg-related salmonella enteritdis (SE). The announcement can be downloaded here.

The recommendation was made amid news of a massive recall of shell eggs and a CDC report that since May 2010, there has been a four-fold increase in the number of SE isolates identified nationwide, through PulseNet, the national subtyping network made up of state and local public health laboratories and federal food regulatory laboratories. According to the CDC, it received reports of approximately 200 SE cases every week during late June and early July. Normally, CDC has received an average of some 50 reports of SE illness each week for the past five years.

Davidson's Pasteurized Shell Eggs, produced by National Pasteurized Eggs, are free from dangerous salmonella. NPE pasteurizes eggs via an all-natural, patented process recognized by the U.S. Department of Agriculture (USDA) to inactivate Salmonella and the Avian Influenza Virus. The company is the world's largest producer of pasteurized shell eggs, and its products are used by America's industry leaders in the restaurant, hotel, healthcare and educational arenas.

"Our eggs are already salmonella-free when you purchase them and with use, you never have to worry about bringing salmonella into your kitchen," said Greg West, president of NPE. "Foodservice providers and at-home chefs alike need to be aware of the damage that salmonella can wreak on anyone, but especially children, the elderly, pregnant women and those with compromised immune systems."

West added that the company has pasteurized more than 1 billion eggs. The Davidson's Safest Choice brand can be found at an increasing number of leading retailers nationally, along with independent grocers.

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