Egg Issues      

TABLE OF CONTENTS:

Chemical Composition
Types of Egg Products
Typical Specifications
Egg Functions
Egg Issues
         
Issue   Misconception   Fact
Salmonella

Eggs pose a serious risk of foodborne illness due to salmonella contamination.

Eggs used in processed foods are from further processed eggs which are pasteurized and free from Salmonella. Keep in mind that proper food handling is still important with further processed eggs.

Cholesterol
 

For many years, consumers and the media have viewed eggs as a high cholesterol food associated with high blood cholesterol levels.
 

Studies have shown that saturated fat, not dietary cholesterol from eggs, is the real culprit. Most healthy people can include eggs in their diet.

Egg Substitutes and Replacers

Food processors sometimes believe that ingredients provide better functions than real eggs in formulations.

Eggs provide superior polyfunctional properties. Food processors find that replacers do not function as well as real eggs in various food applications. Often a replacer provides one function only. For example, the substitute may act as a foaming agent but exhibits poor coagulative properties.

FACT 5.1 — While the public has been bombarded with information — and often misinformation — about health, nutrition and food safety, the egg industry continues to build a positive base of information on eggs.

Visit our Web site at www.aeb.org to see what AEB is doing to educate American consumers about the benefits and the safety of eggs.

For a reference to take with you, Download PDF version (1 M). You will need the free Acrobat Reader from Adobe. To order a printed version, e-mail us at aeb@aeb.org.