Pasteurized eggs

Pasteurized eggs are eggs that have been pasteurized in order to reduce the risk of foodborne illness in dishes that are not cooked or are only lightly cooked. They may be sold as liquid egg products or pasteurized in the shell.

History

The process of pasteurizing eggs was developed in the United States in the 1970s by food scientists who were seeking ways to reduce the risk of salmonella infection. The first commercial pasteurization of eggs occurred in the 1980s.

Pasteurization process

The pasteurization process for eggs involves heating them to a temperature that kills bacteria, but does not cook the eggs or affect their color, taste, nutritional value, or cooking properties. The exact time and temperature depend on the size of the eggs and the equipment used. In general, eggs are pasteurized at temperatures of 130 to 140 degrees Fahrenheit (54 to 60 degrees Celsius) for varying lengths of time.

Uses

Pasteurized eggs are used in the same way as regular eggs. They are particularly recommended for recipes that call for raw or lightly cooked eggs, such as mayonnaise, hollandaise sauce, and some desserts like tiramisu and mousse. They are also used in the food service industry to reduce the risk of foodborne illness.

Safety

Pasteurized eggs are considered safe for consumption by people who are at high risk for foodborne illness, including pregnant women, young children, the elderly, and people with weakened immune systems. However, they should still be refrigerated and used by the expiration date on the package.

Availability

Pasteurized eggs are available in many supermarkets and grocery stores, usually in the refrigerated dairy section. They may be sold as whole eggs, egg whites, or egg yolks.

See also

• Egg (food)
• Food safety
• Pasteurization

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