The bill overturns the 2009 Shell Egg Rule, allowing these eggs to be processed safely and efficiently, increasing supply and lowering costs for consumers. […]

In 2009, the FDA required shell eggs to be refrigerated at 45°F within 36 hours to reduce salmonella risk. The rule was originally meant for grocery store eggs, but it was later expanded to include broiler eggs, which come from chickens raised for meat. Before this change, broiler eggs were safely pasteurized and used in processed foods. This unnecessary requirement now forces the disposal of 400 million usable eggs each year, driving up prices and limiting supply.