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F.A.Q

WHAT ARE PASTEURIZED EGGS?

Pasteurized eggs are normal shell eggs that are broken, separated or mixed and heated at high temperature to kill salmonella, harmful bacteria and avian flu to produce safe product for consumption.

WHY ARE PASTEURIZED EGGS USEFUL?

Pasteurized eggs are widely used by the food service industry and the commercial food industry. They are scrambled or made into omelette, are used as ingredients in egg dishes and other foods such as mayonnaise or ice cream. Food manufacturers use pasteurized egg products because of their convenience and ease in handling and storing. Pasteurized eggs are used by a variety of institutional food service operators such as fast food chains, restaurants, hospitals, food factories etc. in order to ensure a high level of food safety.

HOW ARE PASTEURIZED EGGS MADE?

Egg products are processed in sanitary facilities under continued inspection. The initial setup in making egg products is breaking the egg and separating the yolks and whites from the shells. Eggs are processed by automated equipment that moves the eggs from flats, washes them and sanitizes their shells, breaks eggs and separates the whites and yolks, and /or makes mixture of them. The liquid egg product is then filtered, mixed, and then chilled (or frozen) prior to additional processing.