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How do egg farms pasteurize its eggs?

Updated: 10/7/2023
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12y ago

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YES and everyone should be using them for all items that do not reach 160 F. Item such as sunny-side up fried eggs, over easy eggs, Caesar dressing, meringue and mayonnaise. They are made by the Davison's Egg company and you find them in most higher end supermarkets. Would you even think of drinking unpasteurized milk? Then why would you eat unpasteurized eggs?

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14y ago
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12y ago

Most farms don't pasteurize. The process is expensive, time consuming and fails often. Large operators do sometimes have the approved equipment and it involves a series of ascending heat treatments in a specific solution of chemicals. The small to average producer would just end up cooking the egg rendering it useless for market.

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What is pasteurized eggs?

Almost all eggs sold to customers in grocery stores have not been pasteurized. However, new time/temperature pasteurization methods are making this possible. Egg whites coagulate at 140°F (60°C). Therefore, heating an egg above 140°F would cook the egg, so processors pasteurize the egg in the shell at a low temperature, 130°F (54°C), for a long time, 45 minutes. Pasteurizing eggs reduces the risk of contamination from pathogenic bacteria, such as Salmonella, which can cause severe illness and even death. Pasteurized eggs in the shell may be used in recipes calling for raw eggs, such as Caesar salad, hollandaise or bé arnaise sauces, mayonnaise, egg nog, ice cream, and egg-fortified beverages that are not thoroughly cooked.


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