Pasteurized eggs are

eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...

that have been

pasteurized Pasteurization American and British English spelling differences#-ise, -ize (-isation, -ization), or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mi ...

in order to reduce the risk of

food-borne illness Foodborne illness (also foodborne disease and food poisoning) is any illness resulting from the spoilage of contaminated food by pathogenic bacteria, viruses, or parasites that contaminate food, as well as prions (the agents of mad cow disease) ...

in dishes that are not cooked or are only lightly cooked. They may be sold as liquid egg products or pasteurized in the shell.

Rationale

The 2013 United States

Food and Drug Administration The United States Food and Drug Administration (FDA or US FDA) is a List of United States federal agencies, federal agency of the United States Department of Health and Human Services, Department of Health and Human Services. The FDA is respon ...

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 food-borne illnesses are done per

U.S. Department of Agriculture The United States Department of Agriculture (USDA) is the federal executive department responsible for developing and executing federal laws related to farming, forestry, rural economic development, and food. It aims to meet the needs of com ...

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 ''Salmonella'' is a genus of rod-shaped (bacillus) Gram-negative bacteria of the family Enterobacteriaceae. The two species of ''Salmonella'' are ''Salmonella enterica'' and ''Salmonella bongori''. ''S. enterica'' is the type species and is fur ...

bacteria may be present. Because of the risk of food-borne 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."

Salmonellosis

The primary risk associated with eggs is food-borne illness caused by ''Salmonella enteritidis'' bacteria. ''Salmonella enteritidis'' is a dangerous bacterium that can be transferred to humans through ingestion of raw or undercooked eggs.U.S. Department of Agriculture Food Safety and Inspection Service. Risk Assessments for Salmonella enteritidis in Shell Eggs

/ref> Nearly four out of five ''Salmonella''-related foodborne illness cases share a common vehicle: raw or undercooked shell eggs.

Salmonellosis Salmonellosis, more commonly known as food poisoning is a symptomatic infection caused by bacteria of the ''Salmonella'' type. It is also a food-borne disease and are defined as diseases, usually either infectious or toxic in nature, caused by a ...

, the illness that a ''Salmonella'' infection causes, is characterized by nausea, vomiting, abdominal cramps, diarrhea, fever, and headache. The onset of its symptoms begins between six hours and 72 hours after the consumption of food contaminated with ''Salmonella'' bacteria. As few as 15 bacterial cells can cause food-borne illness. While the Centers for Disease Control and Prevention estimate there are one million cases of salmonellosis per year in the US leading to 19,000 hospitalizations and 380 deaths, 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 Avian influenza, known informally as avian flu or bird flu, is a variety of influenza caused by viruses adapted to birds.World Health Organization. Highly pathogenic H5N1 avian

influenza Influenza, commonly known as "the flu", is an infectious disease caused by influenza viruses. Symptoms range from mild to severe and often include fever, runny nose, sore throat, muscle pain, headache, coughing, and fatigue. These symptoms ...

outbreaks in poultry and in humans: Food safety implications. 2005. http://www.who.int/foodsafety/fs_management/No_07_AI_Nov05_en.pdf

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 Kidney dialysis (from Greek , , 'dissolution'; from , , 'through', and , , 'loosening or splitting') is the process of removing excess water, solutes, and toxins from the blood in people whose kidneys can no longer perform these functions natura ...

centers, hospitals, or nursing homes ):

“Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of Foods such as
Caesar salad A Caesar salad (also spelled Cesar and Cesare) is a green salad of romaine lettuce and croutons dressed with lemon juice (or lime juice), olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper ...
,
hollandaise Hollandaise sauce ( or ; ), also called Dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper. It is well known a ...
or
Béarnaise sauce Béarnaise sauce (; ) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is widely regarded as the "child" of the Hollandaise sauce. The difference is only in the flavoring: Béarnaise ...
,
mayonnaise Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar ...
,
meringue Meringue (, ; ) is a type of dessert or candy, often associated with Swiss, French, Polish and Italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of ...
,
eggnog Eggnog (), historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, egg yolks, and whipped egg whites ...
,
ice cream Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as str ...
, egg-fortified beverages and recipes in which more than one egg is broken and the eggs are combined.”

The FDA Food Code has gained adoption by health jurisdictions throughout the U.S.

Products

As distinct from whole shell eggs, “egg products” are defined by the U.S. Department of Agriculture 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 U.S. Department of Agriculture (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 Eggnog (), historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, egg yolks, and whipped egg whites ...

) or in undercooked forms (such as a sunny-side up egg). Many food service and health care providers use these eggs to prevent cross-contamination in their kitchens.

History

By traditional

pasteurization Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. The ...

methods, heating a raw shell egg to a high enough temperature to achieve pasteurization would also cook the egg. However, beginning in the early 1980s, Dr. James P. Cox and R.W. Duffy Cox of Lynden, Washington, began developing methods to pasteurize shell eggs. In the early 1990s, the Coxes were introduced to L. John Davidson. Davidson recognized the market need and opportunity for a safer egg option for consumers and food operations around the country. Davidson acquired a license agreement on the technology from the Cox Family and formed Pasteurized Egg Corporation to introduce safe egg technology to the consumer marketplace. The process for pasteurizing shell eggs has been patented.Hyperpasteurization of food. http://www.freepatentsonline.com/EP0661921.pdf 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 Ozone (), or trioxygen, is an inorganic molecule with the chemical formula . It is a pale blue gas with a distinctively pungent smell. It is an allotrope of oxygen that is much less stable than the diatomic allotrope , breaking down in the lo ...

and

reactive oxygen species In chemistry, reactive oxygen species (ROS) are highly reactive chemicals formed from diatomic oxygen (). Examples of ROS include peroxides, superoxide, hydroxyl radical, singlet oxygen, and alpha-oxygen. The reduction of molecular oxygen () p ...

under high and low pressures, followed by replacement with an inert gas, such as

nitrogen Nitrogen is the chemical element with the symbol N and atomic number 7. Nitrogen is a nonmetal and the lightest member of group 15 of the periodic table, often called the pnictogens. It is a common element in the universe, estimated at se ...

. Currently, shell eggs pasteurized using the heating technique are the only commercially available pasteurized eggs. According to the U.S. Department of Agriculture,

Shell eggs can be pasteurized by a processor if FDA accepted the process for the destruction of Salmonella. Pasteurized shell eggs are now available at some grocery stores and must be kept refrigerated to retain quality. The equipment to pasteurize shell eggs isn't available for home use, and it is very difficult to pasteurize shell eggs at home without cooking the contents of the egg.

After pasteurization, the eggs are coated with food-grade wax to maintain freshness and prevent environmental contamination and stamped with a blue or red "P" in a circle to distinguish them from unpasteurized eggs.

Quality

Opinion on the quality of pasteurized shell eggs is mixed, and sometimes depends on whether comparisons involve experimental processes or products that are actually on the market. Taste tests noted deficiencies in pasteurized shell eggs experimentally produced via a microwaved pasteurization process (not for commercially available pasteurized shell eggs). 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 ''Food Safety News (FSN)'' is an online news publication focusing on food safety. It was founded in 2009 by Bill Marler, a lawyer and food safety advocate. Marler is the Managing Partner of Marler Clark, a Seattle, Washington, law firm that s ...

'', 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.”

References

{{DEFAULTSORT:Pasteurized Eggs Eggs (food) Pasteurized foods