International Egg Pasteurization Manual

The egg industry collaborated on a pasteurization manual developed by prominent industry experts from major universities and under the auspices of USDA, in order to promote product safety and instruct processors on the proper methods of pasteurization with respect to time and temperature. The manual gives detailed descriptions of the different methods of pasteurization, the reason for the process, the physical and nutrient composition of egg products and their functionality.

For more information about the pasteurization methods used by the U.S. egg products industry, click here.

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