Food Safety Regulations
Shell eggs produced in U.S. are subject to food safety oversight from both Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA).
All processed egg products must be pasteurized under regulations long supported by the egg community. Approximately one-third of U.S. eggs are broken and further processed to make egg products sold as retail or food service items, or as ingredients for food manufacturers. These may be whole eggs, egg whites or egg yolks, and they may be liquid, frozen or dried. The safety of egg products is regulated by the USDA Food Safety Inspection Service.
Federal law also states that shell eggs imported into the U.S. and packed for consumer use are to include a certification that they have been stored and transported at an ambient temperature of no greater than 45° F.