The Science Behind Pasteurized Eggs 

Pasteurized eggs are egg products that have been refined with heat to protect it from infestation by bacteria and other microorganisms that can trigger food borne diseases in humans. The goal of creating pasteurized egg yolk or egg is to make healthy egg products with pasteurization. Therefore, to understand the process of creating pasteurized eggs, we must outline pasteurization as a process, its benefits, and how it impacts the quality of eggs.

The CDC has proposed that more consumers eat pasteurized eggs in a bid to reduce and prevent food related illnesses. Pasteurization is relevant when cooking recipes that involve raw eggs or half cooked eggs, or cooking for individuals prone to food-borne illnesses like little children, senior citizens, and pregnant women.

What is Involved in Egg Pasteurization?

The art of pasteurizing eggs involves dipping the eggs into warm water carefully under controlled temperature to destroy any microorganism present in the fresh eggs without having to cook them. Eggs can be pasteurized with a sous vide machine before combining the eggs with mayonnaise. Factories that make egg products like pasteurized eggs must use the techniques approved by the FDA.

Generally, the CDC recommends that eggs must be heated at 140F during pasteurization for at least 3 and half minutes. Egg pasteurization can be achieved via several techniques. You can also achieve egg pasteurization by exposing the eggs to steam in controlled temperature as well. Additionally, you can pasteurize fresh eggs by dry heating raw eggs with dry air. The pasteurization techniques discussed above are split into three categories namely which are; hot water pasteurization, dry heat pasteurization, steam pasteurization.

What Are The Benefits of Egg Pasteurization?

There are several upsides of using pasteurized eggs including:

Pasteurized eggs typically eliminates Salmonella bacteria

Pasteurization is meant to eliminate microorganisms. Salmonella die 99 percent of the time during egg pasteurization. Therefore, pasteurized eggs are free of Salmonella bacteria and are safer for all consumers, irrespective of the group. Salmonella has been known to cause food poisoning, meaning, eating pasteurized eggs is way better because there is little risk of food poisoning from eating them. Another method of eliminating salmonella is ensuring your eggs are always well done. Eating raw or half cooked eggs increases your chances of infections.

Pasteurization extends the shelf life of eggs

The shelf life of eggs increases after pasteurization because the process decreases or eliminates the growth of microorganisms. When eggs are pasteurized they can be stored for more than 5 weeks. But traditional raw eggs can only last up to 3 weeks in storage. This benefit eliminates wasting food, and gives consumers a chance to eat fresh products after a lengthy storage period.

Pasteurization offers safer foods 

Egg pasteurization offers improved food safety because it kills microorganisms like Salmonella 99 percent of the time, thus reducing the risk of food-borne infections. Other common bacteria that can be found in contaminated food include E. coli, and Listeria and pasteurization kills these microorganisms. This improved food safety keeps vulnerable individuals like senior citizens, pregnant women, and little children safe from food poisoning.

How Egg Pasteurization Affects the Quality of Eggs

Pasteurization impacts the texture, flavor, and nutritional value of eggs. 

Texture changes

The texture of pasteurized eggs are slightly affected by the process. Pasteurization makes the yoke harder and the whites firmer because of the changing of moisture in the eggs and the denaturing proteins. Note that this change is only minimal,and pasteurized eggs still remain fresh and keep their nutritional value. 

Changes in flavor

The flavor of pasteurized eggs is slightly altered after the process, with several individuals reporting a sweeter and nuttier taste. This is possible because pasteurization breaks down compounds like sulfur and in the process decreases the eggy taste in fresh eggs. However, the egg’s flavor is only altered by pasteurization minimally and some consumers may not notice any changes in the taste of eggs whether they are pasteurized or unpasteurized.

Nutritional value 

While egg pasteurization impacts the nutritional value of eggs, it only does this minimally. The process impacts the nutrients like vitamin B and C in the egg but doesn’t affect the protein content, as well as fat, or minerals in the eggs. Thus only vitamin B and C are decreased minimally, but the protein and fat levels are maintained after the process. The retention of these nutritional values of eggs is up to 99 percent and above. 

Conclusion

There’s enough evidence proving that pasteurization presents consumers with an alternative way to eat safer foods free of contaminants. This process hinders the growth of microorganisms and is suitable for the vulnerable groups who are more prone to infections. When you know the science behind pasteurization, you’ll make well informed decisions on what to eat and explore the benefits of eating pasteurized eggs. You should especially consider pasteurization if you are unsure of the farming or raring techniques in the area the eggs were produced.