The food safety record for egg products remains unbroken at 40 plus years. Since 1970 when Congress passed the Egg Products Inspection Act, all further-processed U.S. egg products distributed for consumption must be pasteurized to eliminate Salmonella. This includes all forms of liquid, frozen and dried ingredients. The institution of mandatory pasteurization has proven very successful, confirmed by the fact there have been no recorded outbreaks of salmonellosis linked to pasteurized egg products since its inception. As a result, food manufacturers and foodservice organizations that use pasteurized egg products can have confidence in their safety.
“The impressive safety record of egg products is due to a very successful collaboration between industry and government,” explains Dr. Patricia Curtis, Auburn University Professor and Director of the National Egg Processing Center. “But it’s an ongoing process that requires repeated quality assurance testing. Heat treatment methods used by egg processors ensure harmful bacteria are destroyed.”
The egg product safety record appears even more remarkable when considered in terms of the 82 billion eggs eaten annually in the U.S., more than 30 percent of which is made up of egg products, liquid, frozen or dried. A Midwestern food processor further substantiates egg product safety commenting, “we use commercial pasteurized processed egg products in our sauces, egg custards and other products. With the intense research and studies conducted by USDA Agriculture Research Service, we’re confident in the safety of pasteurized egg products.”