Pasteurising

Essentially all egg products are pasteurised by heating the liquid to a lethal temperature below that of coagulation, holding for a period of time to kill vegetative cells and then cooled for packaging. This destroys Salmonellae, but it does not cook the eggs or affect their colour, flavour, nutritional value or use. Dried whites are pasteurised by heating in the dried form. Each egg product, based on composition, has specific minimum temperature and minimum-holding time established and recognised by health authorities as being adequate for reducing the risk of salmonella. 

Liquid egg products yolk and whole eggare pasteurized by plate pasteurs, which have a relatively large heat stable compartment since the pasteurization temperature of egg products cannot be very high.  Liquid egg white is pasteurised when sold as a liquid or frozen product

Dried egg products can be heat treated by a so called “hot room” treatment at 130°F (54°C) for 7 days. Here the products are in their final package already. Disadvantage of this treatment is the long time , which requires a lot of room for the products.

Bactofuge treatment is a hyper filter method, where bacteria, yeasts and fungi are removed from the products. Disadvantage of this treatment is the high pressure needed and the small opening of the filters, which can damage the product properties. This may also happen when products are decontaminated by ultra high pressure.