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What is pasteurisation and why is it used for eggs?
Pasteurisation is a process in which a substance is heated to a certain temperature for a certain amount of time to kill harmful bacteria and pathogens. In the case of eggs, pasteurisation is used to reduce the risk of salmonella contamination, which can cause serious illness in humans. Salmonella can be present in egg white, yolk or on the shell itself and can be transmitted to people who eat raw or undercooked eggs.
Egg pasteurisation involves heating eggs in their shells to a temperature of at least 130 degrees Fahrenheit for at least three and a half minutes. This process kills any potential salmonella bacteria without cooking the eggs, allowing them to remain raw or partially cooked.
Pasteurised eggs are commonly used in foods that require raw or undercooked eggs, such as mayonnaise, hollandaise sauce and eggnog. They are also available to consumers at some grocery stores and online retailers.
While pasteurisation can be effective in reducing the risk of salmonella contamination, it’s important to note that it doesn’t eliminate the risk completely. Pasteurised eggs can still be contaminated with salmonella if they are not handled or cooked properly. It’s important to follow safe handling and cooking practices for all types of eggs to reduce the risk of foodborne illness.
The history of egg pasteurisation in the USA
The history of egg pasteurisation in the US dates back to the early 20th century, when salmonella outbreaks became a growing public health concern. In 1914, the US Department of Agriculture (USDA) established voluntary guidelines for egg pasteurisation, but the process was not widely adopted by the industry.
In the 1970s, concerns about salmonella contamination in eggs increased and the USDA began requiring that egg products intended for use in food service establishments be pasteurised. This requirement was later extended to eggs used in any food containing raw or undercooked eggs, such as ice cream, eggnog and mayonnaise.
Today, the USDA requires that all egg products intended for human consumption be pasteurised, including liquid, frozen and dried eggs, as well as egg whites, yolks and blends. However, pasteurisation of shell eggs is still voluntary in the US, and only a small percentage of eggs produced in the US are pasteurised in the shell.
In recent years, some companies have begun offering pasteurised shell eggs to consumers, either through grocery stores or direct to the consumer. These eggs are usually labelled as pasteurised and must be kept refrigerated.
While pasteurisation can help reduce the risk of salmonella contamination in eggs, it’s important to note that the process doesn’t completely eliminate the risk. It’s still important to handle and cook all eggs properly to reduce the risk of foodborne illness.
Current regulations: Which eggs must be pasteurised?
In the US, egg pasteurisation regulations are set by the USDA’s Food Safety and Inspection Service (FSIS). According to FSIS regulations, all egg products intended for human consumption must be pasteurised, including liquid, frozen and dried eggs, as well as egg whites, yolks and blends.
However, pasteurisation of shell eggs is still voluntary in the US, and not all eggs in grocery stores are pasteurised. However, the FDA requires that all egg products containing raw or undercooked eggs, such as mayonnaise, ice cream and eggnog, be made from pasteurised eggs.
Some egg producers choose to pasteurise their shell eggs to reduce the risk of salmonella contamination and to meet the demand for pasteurised shell eggs. These eggs are usually labelled as pasteurised and may be sold in speciality food stores or online.
It’s important to note that even pasteurised eggs can become contaminated with salmonella if they are not handled or cooked properly. To reduce the risk of foodborne illness from eggs, it’s important to always refrigerate eggs, cook them thoroughly and wash hands and surfaces that come into contact with raw eggs.
The advantages and disadvantages of pasteurised eggs
The main benefit of pasteurised eggs is that they can reduce the risk of salmonella contamination, which can cause serious illness in humans. Pasteurisation can effectively kill any potential salmonella bacteria without cooking the eggs, allowing them to remain raw or partially cooked. This makes pasteurised eggs a good option for use in foods that require raw or undercooked eggs, such as mayonnaise, hollandaise sauce and ice cream.
However, pasteurised eggs do have some disadvantages. One of the main drawbacks is that the pasteurisation process can change the texture and taste of eggs. Some people find that pasteurised eggs have a slightly different taste and texture than unpasteurised eggs, which can be a problem for people who prefer the taste and texture of unpasteurised eggs.
Another potential disadvantage of pasteurised eggs is that they can be more expensive than non-pasteurised eggs. This is because pasteurisation requires additional processing and equipment, which can increase the cost of production.
It’s also important to note that while pasteurisation can help reduce the risk of salmonella contamination, it doesn’t eliminate the risk completely. Pasteurised eggs can still be contaminated with salmonella if they are not handled or cooked properly.
Where to find pasteurised eggs and how to use them
Pasteurised eggs can be found in some grocery stores and online retailers. They may be sold in the refrigerated section next to unpasteurised eggs, or in specialty food stores that cater to health-conscious or allergy-prone consumers. Pasteurised eggs may also be available for direct purchase from some egg producers.
When using pasteurised eggs in recipes that call for raw or undercooked eggs, it’s important to follow the recipe closely and use the recommended amount of eggs. Pasteurised eggs can be used in many of the same ways as unpasteurised eggs, such as in omelettes, quiches and frittatas. They can also be used in recipes that call for raw or partially cooked eggs, such as mayonnaise, hollandaise sauce and ice cream.
It’s important to note that pasteurised eggs can have a slightly different taste and texture to unpasteurised eggs, which can be a problem for some people. It’s a good idea to try pasteurised eggs in a few different recipes to see how they work and if you like the taste and texture. If you prefer the taste and texture of unpasteurised eggs, it’s important to handle and cook them properly to reduce the risk of salmonella contamination.
FAQs
Q: What is egg pasteurization?
A: Egg pasteurization is a process that involves heating eggs to a specific temperature for a set amount of time to kill harmful bacteria and pathogens, such as salmonella.
Q: Are all eggs in the US pasteurized?
A: No, not all eggs in the US are pasteurized. While pasteurization is required for all egg products intended for human consumption, including liquid, frozen, and dried eggs, as well as egg whites, yolks, and blends, the pasteurization of shell eggs is still voluntary in the US.
Q: Can I still get sick from pasteurized eggs?
A: While pasteurization can help reduce the risk of salmonella contamination in eggs, it does not completely eliminate the risk. Pasteurized eggs can still become contaminated with salmonella if they are not handled or cooked properly.
Q: Where can I find pasteurized eggs?
A: Pasteurized eggs can be found in some grocery stores and online retailers, and may be sold in the refrigerated section alongside non-pasteurized eggs or in specialty food stores that cater to health-conscious or allergy-prone consumers.
Q: Can I use pasteurized eggs in recipes that call for non-pasteurized eggs?
A: Yes, pasteurized eggs can be used in many of the same ways as non-pasteurized eggs, including in recipes that call for raw or undercooked eggs. However, it’s important to follow the recipe closely and use the recommended amount of eggs, as pasteurized eggs may have a slightly different taste and texture than non-pasteurized eggs.