Pasteurized eggs

The 2013 United States Food and Drug Administration Food Code defines regular shell eggs as a potentially hazardous food, i.e., "a food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation." All egg products sold in the U.S that are pasteurized due to the risk of foodborne illnesses are done per U.S. Department of Agriculture rules. They also do not allow any egg products to be sold without going through the process of pasteurization. They also do not recommend eating shell eggs that are raw or undercooked due to the possibility that Salmonella bacteria may be present. Because of the risk of foodborne illness caused by Salmonella bacteria that may be present in raw eggs, the U.S. Department of Agriculture requires a safe-handling advisory statement on all packages of raw shell eggs that are not treated to destroy Salmonella as follows: "Safe Handling Instructions: To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly." Nearly four out of five Salmonella-related foodborne illness cases share a common vehicle: raw or undercooked shell eggs. As few as 15 bacterial cells can cause foodborne illness. the U.S. Food and Drug Administration (FDA) estimates that only 79,000 cases each year are the result of consuming eggs contaminated with Salmonella, of which only 30 result in death. In Europe, all hens are required to be vaccinated against salmonellosis. Eggs are not washed (and, in some countries, not refrigerated) since condensation could lead to salmonellosis contamination. In the US, it is important to keep eggs refrigerated since not all hens are vaccinated. Avian flu virus The process of pasteurizing eggs also destroys avian flu virus. Food code compliance The 2013 FDA Food Code states that in serving highly susceptible populations (preschool age children; older adults; individuals with compromised immune systems; and individuals who receive meals through custodial care-giving environments such as child or adult day care centers, kidney dialysis centers, hospitals, or nursing homes == Products ==

As distinct from whole shell eggs, "egg products" are defined by the U.S. Department of Agriculture (USDA) as "eggs that are removed from their shells for processing." The processing of egg products includes breaking eggs, filtering, mixing, stabilizing, blending, pasteurizing, cooling, freezing or drying, and packaging. This is done at USDA-inspected plants. Egg products include whole eggs, whites, yolks and various blends with or without non-egg ingredients that are processed and pasteurized and may be available in liquid, frozen, and dried forms. This is achieved by heating the products to a specified temperature for a specified period. Pre-separated egg and whole egg products may be used in commercial cooking and baking for saving time or for reducing food waste. In addition, the "potentially hazardous" designation for shell eggs does not apply. == Pasteurized shell eggs ==

According to the U.S. Department of Agriculture, in-shell pasteurized eggs may be used safely without cooking. For example, they may safely be consumed raw (as in raw cookie dough or eggnog) or in undercooked forms (such as a sunny-side up egg). Currently, National Pasteurized Eggs Inc. of Lansing, Illinois, owns Dr. Cox's patent to the pasteurization process. Only National Pasteurized Eggs Inc. can provide pasteurized shell eggs produced through these patented processes. The eggs can be found in all U.S. states under the brand Davidson's Safest Choice, introduced in 2003. Process Pasteurizing eggs in their shells is achieved through a technique that uses precise time and temperature zones within water baths. Pasteurizing eggs in their shells can also be achieved through a process that involves treatment with ozone and reactive oxygen species under high and low pressures, followed by replacement with an inert gas, such as nitrogen. Currently, shell eggs pasteurized using the heating technique are the only commercially available pasteurized eggs. According to the U.S. Department of Agriculture, Using commercially available pasteurized shell eggs, a San Francisco Chronicle reporter noted a "slight chemical taste" for pasteurized shell eggs, and a Lifescript blogger noted a "barely detectable" flavor and aroma difference and stated the eggs were "worth" their price. Relish magazine states that pasteurized shell eggs "look like real eggs, act like real eggs and taste like real eggs." "Independent taste tests conducted in Good Housekeeping kitchens have not been able to tell any differences between raw and pasteurized eggs," according to Food Safety News, and in two out of three tastings a Chicago Tribune reporter preferred pasteurized eggs flavor over farmers market eggs. According to International Business Times, demand for pasteurized shell eggs within the food service industry is strong because, as of 2008, "states such as California, Iowa, Michigan, Wisconsin and Illinois have adopted the most recent FDA Food Code, in which pasteurized shell eggs shall be substituted for raw eggs to at-risk groups." Exemption The FDA Food Code exempts pasteurized shell eggs from the definition of "time/temperature control for safe food." requirement to carry a safe handling advisory statement. The U.S. Department of Agriculture also states, "In-shell pasteurized eggs may be used safely without cooking." == See also ==