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The Egg Safety Center represents commercial egg producers, which follow the FDA Egg Safety Rule and state/federal regulatory programs.
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What process makes an egg pasteurized?
In-shell pasteurized eggs have been heated in their shells to a precise temperature to destroy bacteria or viruses. The U.S. Department of Agriculture (USDA) states that pasteurized eggs may be used safely without cooking in recipes calling for raw eggs. Caesar salad, mayonnaise, meringues, eggnog and ice cream are all foods where pasteurized eggs should be used in place of raw eggs. Pasteurized eggs can be used just like regular eggs and are available in most grocery stores next to regular eggs.
All egg products are required by law to be pasteurized. These may be whole eggs, egg whites or egg yolks, and can be liquid, frozen or dried. The safety of egg products is regulated by the USDA Food Safety Inspection Service.
Pasteurized eggs should also be served to the young (preschool age children), the elderly, and individuals with comprised immune systems. All egg products are produced at USDA inspected plants with adherence to rigorous food safety regulations.