Currently, Canada is the only active exporter of egg products to the United States. While this temperature destroys bacteria, it does not thoroughly cook the product. FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE, Part 590. 4. Are All Egg Products Pasteurized? Look for pasteurized eggs right next to the regular eggs in your grocery store. The term “egg products” refers to processed or ready-to-use forms of eggs obtained by breaking and processing shell eggs. Pasteurization is a process where food is heated to 140°F, killing harmful bacteria. If any eggs crack during dyeing or while on display, discard them along with any eggs that have been out of refrigeration for more than two hours. Egg cartons with the USDA grade shield on them must display the “pack date” or the day that the eggs were washed, graded, and placed in the carton. Whether heated or on iced, foods should not be left out or exposed for more than two hours. Refrigeration — After the shell eggs reach home, it is very important to refrigerate them at a temperature of 45 °F or below. Egg products are pasteurized. 1951 saw the first commercial egg breaking machines. If a dish is contaminated, bacteria will multiply rapidly at temperatures between 40 and 140°F. (Did that just give anyone else the heebie-jeebies?) To reconstitute, blend 2 tablespoons of Dried Egg Mix with ¼ cup water to make the equivalent of one large whole egg. For further protection, sanitize them with a bleach-like solution. Other foods that contain eggs, like French toast, quiches, baked goods and casseroles, make sure that the dishes are done and prevent uneven cooking by using a thermometer in the center and around the sides of the dish. Freezing — Fresh shell eggs can be frozen, however, NOT IN THE SHELL. Inspected and passed, pasteurized egg products are used to make these commodities, and companies may elect to re-pasteurize these products following formulation and before packaging. Pasteurized eggs are safer, but what if you can't find a store that sells them? Always purchase eggs from a refrigerated case. This destroys Salmonella, but it does not cook the eggs or affect their color, flavor, nutritional value, or use. A similar product called All Purpose Egg Mix, containing a greater proportion of eggs, is now being manufactured for USDA. The EPIA specifies that egg products may not be imported into the United States except from countries which have an egg products inspection system equivalent to that in this country. For scrambled eggs, omelets and frittatas, cook eggs until no visible liquid remains. Egg products are not new. Salmonella is killed at a temperature of 136º, which should be attained using this method, however, it’s not a 100% guarantee. [Top of Page] The 2013 United States Food and Drug Administration 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.” Congress passed the Egg Products Inspection Act (EPIA) in 1970. They consist of egg whites, artificial color, and other non-egg additives. Thawed egg products can be stored in the refrigerator no longer than three days. Who Inspects Egg Products? In addition to nutrition information on consumer packages, other labeling information is also required for egg products. All egg products must be labeled with: Why and How Are Egg Products Pasteurized? Egg products made of plain whole eggs are pasteurized, or heated to destroy bacteria. The first commercial production of frozen whole eggs began in 1903; separated eggs, in 1912. Commercial egg drying began in St. Louis, Missouri, about 1880. Labels on Egg Products Do not freeze opened cartons of liquid egg products. The holidays are a perfect time to eat eggs and egg products. For best quality, store frozen egg products up to one year. While proper cooking destroys any bacteria that may have been present in an egg, an egg dish may be cross-contaminated after cooking by people, other foods, cooking utensils or equipment. USDA Dried Egg Mix is a blend of dried whole eggs, nonfat dry milk, soybean oil, and a small amount of salt. Bring temperature back up to 140º and hold for five minutes. Although egg products have been processed, it is important to follow all cooking instructions on the packaging to ensure maximum safety. Dried egg mix was initially developed for the military during the 1930's. Heat something to a specific temperature by a specific length of time and eventually pathogens die. 1 Pasteurization of egg products not listed in this table shall be in accordance with paragraph (c) of this section. [Top of Page] In 1995, the Food Safety and Inspection Service (FSIS) became responsible for the inspection of egg products. the common or usual name of the egg product. INSPECTION OF EGGS AND EGG PRODUCTS (EGG PRODUCTS INSPECTION ACT), Subjgrp 87. Pasteurizing the eggs at home is a simple process, just prepare a syrup with water and sugar and bring it to a temperature of 121 degrees. If you are bringing raw eggs or hard-cooked eggs to a picnic or camping, leave them in their shells. Use paper towels or washcloths (changed often) to clean kitchen surfaces. FSIS inspects all egg products, with and without added ingredients, with the exception of those products exempted under the Act. Serve small platters of reheated egg dishes at a time to ensure the food stays at the proper temperature. After opening, use within 7 to 10 days. Once reconstituted, either use the product immediately or store in the refrigerator for no more than four days in a tightly sealed container. Two dates can appear on the egg carton. [Top of Page] The processing of egg products includes breaking eggs, filtering, mixing, stabilizing, blending, pasteurizing, cooling, freezing or drying, and packaging. For liquid products without an expiration date, store unopened containers at 40 °F or below for up to 7 days (not to exceed 3 days after opening). Supplies. After opening, store in the refrigerator. They are scrambled or made into omelets or used as ingredients in egg dishes or other foods such as mayonnaise or ice cream. When purchasing egg products, look for containers that are tightly sealed and packages that are unopened. The term "egg products" refers to eggs that are removed from their shells for processing at facilities called "breaker plants." For frozen eggs and products, it is important to defrost only as much as needed. Certain commodities are not presently considered egg products and are exempt from this law. No-cholesterol refrigerated or frozen egg substitutes first became available to consumers in 1973. The more egg whites, the lower the temperature and longer the time you need to cook the meringue through without excessive browning. Promptly serve eggs and dishes containing eggs after cooking.