The price of a dozen eggs has exceeded the cost of a pound of ground beef in the United States. The National Chicken Council trade group attributes the price increase to the global bird flu, which has wiped out approximately 100 million poultry, and high production costs. In an effort to bring down egg prices, the NCC has petitioned the Food and Drug Administration to change the rule that prohibits chicken producers from selling their excess eggs due to the lack of refrigeration.
The current FDA rule requires that eggs, which are kept at 65 degrees when they are produced, be stored at temperatures below 45 degrees within 36 hours if they are to be used for human consumption. The NCC has suggested that pasteurization would ensure the eggs' safety. The FDA has indicated that it is reviewing the petition and will respond directly to the NCC.
Overall, the high cost of eggs and the initiative by the NCC to change the FDA rule have been the focus of recent news. With the price of a dozen eggs reaching $4.82 in January and the cost of a pound of ground chuck dropping to $4.64 from a peak of $5.12 last August, the US poultry industry is taking action to try to bring prices down. Whether or not the FDA will respond favorably to the NCC's petition remains to be seen.