Shell eggs produced in the U.S. are subject to food safety oversight from both the Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA). U.S. egg farmers follow the FDA’s Final Rule on Egg Safety, which requires shell egg farmers to implement measures to prevent Salmonella Enteritidis (SE) from contaminating eggs on the farm. The Egg Rule requires eggs to be refrigerated on a farm within 36 hours of lay.

Source: Egg Safety Center