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Current Position:Home » Documents » Food Safety Education »

Egg Products and Food Safety

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  • Published: 2013-08-22
  • File Format: PDF
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  • Size: 76.25K
  • Language: English
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Introduction
Of the 76.2 billion eggs consumed in 2009, 30 percent were in the form of egg products (eggs removed from their shells). Liquid, frozen, and dried egg products are widely used by the foodservice industry and as ingredients in other foods, such as prepared mayonnaise and ice cream.

What are egg products?
The term “egg products” refers to eggs that are removed from their shells for processing at facilities called “breaker plants.” The processing of egg
products includes breaking eggs, filtering, mixing, stabilizing, blending,pasteurizing, cooling, freezing or drying, and packaging. This is done at
United States Department of Agriculture (USDA)-inspected plants.Basic egg products include whole eggs, whites, yolks, and various blends—with or without non-egg ingredients—that are processed and pasteurized.

 
 
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