EGG PASTEURISATION

Abstract

Quality specifications Egg products, which are used extensively in the baking and confectionery industries, are pasteurised to kill any food‐poisoning salmonellas that may be present. In the UK there is a statutory requirement to pasteurise whole eggs for at least 2.5 min at a temperature not lower than 64.4°C. There is no statutory requirement for the pasteurisation of egg albumen (egg white), but treatment for the same period at a temperature not lower than 57.2°C is common practice.

Citation

Jones, J.M., Monsey, J.B. and Payne, J. (1983), "EGG PASTEURISATION", Nutrition & Food Science, Vol. 83 No. 3, pp. 18-19. https://doi.org/10.1108/eb058952