Risk Management Proposal  
 
Processed Egg Products   
EGGPRODS.GEN  
 
Prepared for Public Consultation by  Animal Imports  
Animal and Plant Health Directorate 
Biosecurity New Zealand  
 
 
12 December 2022 Risk Management Proposal:  Processed Egg Products  12 December 2022  
Ministry for Primary Industries   Page 1  
 
 
Disclaimer  
This risk management proposal does not constitute, and should not be regarded as, legal advice. While every 
effort has been made to ensure the information in this document is accurate, the Ministry for Primary Industries 
does not accept any responsibility or liability whatsoever for any error of fact, omission, interpretation or opinion 
that may be present, however it may have occurred.  
© Crown Copyright - Ministry for Primary Industries  
 
  
 
    
 
    Contact for further information : 
Animal Imports   
Biosecurity New Zealand  
Ministry for Primary Industries (MPI)  
PO Box 2526  
Wellington 6140  
Email: animal.imports@mpi.govt.nz
 
 
  Risk Management Proposal:  Processed Egg Products  12 December 2022  
Ministry for Primary Industries   Page 2  
Contents  
1 Purpose  3 
2 Background  3 
3 Summary of amendments  3 
4 Objective  4 
5 Options assessment  4 
6 Commodities from the 2019 standard  Egg Products  5 
7 Updated commodity definition 6 
7.1 Specified shelf -stable egg products  6 
7.2 Processe d egg products derived from chicken ( Gallus gallus ) eggs  6 
7.3 Other egg commodities  9 
8 Proposed risk mitigation measures  9 
8.1 Angara disease (fowl adenovirus serotype 4, FAdV -4) 9 
8.2 High pathogenicity avian influenza virus (HPAI)  10 
8.3 Newcastle disease (ND) virus  13 
Appendix 1 – Document history  17 
 
  
Ministry for Primary Industries   Page 3 1 Purpose  
(1) The purpose of this document is to:  
a) Show how  MPI assessed options to manage risk organisms; and  
b) Present the changes we are proposing for our biosecurity import requirements in the  Import Health 
Standard: Egg Products , EGGPRODS.GEN , dated 16 August 2019 . 
2 Background  
(1) Imports of processed egg products are currently allowed under the following import health standards1. 
a) IHS: Egg Products , EGGPRODS.GEN , 16 August 2019, ( hereafter referred to as the 2019 or current 
standard ) 
b) IHS: Shelf -Stable Spray Dried Egg Powders or Egg Crystals from Specified Countries , 
POUEGGIC.SPE, 1 September 2009  
c) I HS: Importation of Whole Egg Powder for Use as a Bovine Animal Remedy into New Zealand from 
Japan , POUEGGIC.JAP ,  27 July 1998  
d) IHS: Importation into New Zealand of Spray -Dried Egg Products for Further Processing into Animal 
Food from the United States , F ODEGGIC.USA , 28 January 2000  
e) IHS: S pecified Animal Products , SPECPROD.ALL , 25 June 2020  
(2) This risk management proposal is an update of the 2019 proposal  which accompanied the standard  for 
egg products consulted on 1 February 2019 to 2 April 2019. The 2019 consultation documents are  here. 
(3) The updated standard  is developed from the import risk analysis Egg Powders from all Countries  (dated 
21 October 2008) and rapid risk assessments for miscellaneous products containing egg (in 2014), liquid 
pasteurised products (in 2015), and fowl adenovirus serotype 4 (Angara disease) in processed egg 
products (in 2021). We blinks to these risk assessments are  below . 
(4) The IHS: Egg Products contains generic import requirements. These requirements manage the biosecurity 
risk of importing  egg products  from all countries . The generic standard  serves as the basis for country -to-
country (bilateral) negotiations of country -specific veterinary certificates. We are also consulting on a  
guidance document  that we plan to issue with the standard. The draft guidance document  has commodity -
specific guidance , including samples of country -specific bilaterally agreed veterinary certification for trade 
in egg products.  
(5) MPI will agree  on country -specific veterinary certificates with the exporting country’s Competent Authority 
once we are  satisfied with the exporting country’s export systems. Negotiations will take into account the 
verifiable health status of the exporting country, the national systems, legislation and import standards in 
the exporting country for regulatory oversight of the  poultry  industry, and the capabilities and preferences 
of the exporting country’s Competent Authority. The assessments will be based on our Guidance 
Document: Export Controls and Certificate Systems for Animals and Animal Products . 
3 Summary of amendments  
(1)  We are proposing the following amendments  to the IHS:  Egg Products . 
 
 Amendment  Comments  
Specified shelf -stable, 
commercially Commodities covered in other standards have 
been removed.  See section 7.1 for a list of 
removed commodities  
 
1 Egg products can also be imported under the standards  for heat -and-eat meals (as a composite product) and personal consignments. These products are 
not covered here.  
Ministry for Primary Industries   Page 4  Amendment  Comments  
manufactured egg 
products  (Renamed 
specified shelf -stable egg 
products  in this standard)  
Products containing 5 –
21% egg  (Renamed retail 
ready products containing 
up to 30% egg in this 
standard)  The egg content in these composite products has been increased to 30% with a requirement to be in retail packaging.  See section 7.2. 1.  
Angara disease virus  Risk mitigation measures have been removed 
because the likelihood of susceptible species 
being exposed to FAdV -4 through processed egg 
products is negligible.  See section 8.1.  
Highly pathogenic avian influenza  Risk mitigation measures have been updated to align with the Terrestrial  Code where appropriate 
(e.g. egg yolk).  See section 8. 2. 
Newcastle disease virus  Risk mitigation measures have been aligned with 
the Terrestrial  Code’s  heat treatment measures. 
The Terrestrial Code did not have heat treatment 
recommendations for ND when egg powder was 
initially assessed  by MPI in 2008.  See section 8. 3. 
4 Objective  
(1) Our objective is to effectively manage biosecurity risks associated with import ing egg products , consistent 
with New Zealand’s domestic legislation and international obligations.  
5 Options assessment  
(1) New Zealand is a signatory to the World Trade Organi zation’s Agreement on the Application of Sanitary 
and Phytosanitary Measures (the SPS Agreement) . Under  this agreement, we may only impose risk 
management measures which provide a level of protection greater than provided by international 
standards if  they are scientifically justified.  
(2) For a detailed analysis of potential hazards and their risks , please se e the following supporting 
documents , which include  the relevant risk assessments and an analysis of management options : 
a) Import Risk Analysis: Egg Powders from All Countries , October 2008  
b) Rapid Risk Assessment: Miscellaneous Egg Products for Human Consumption , November 2014  
c) Rapid Risk Assessment: Pasteurised Eggs:  Addendum to 2008 Import Risk Analysis , November 
2015  
d) R apid Risk Assessment: Fowl Adenovirus Serotype 4 in Processed Egg Products, Chicken Hatching 
Eggs and Chicken Meat, March 2021 . 
(3) Our 2008 analysis specified that spray -dried egg powder must be prepared from clean2 eggs with less 
than 100  mg/kg of contamination by eggshell remains, egg membranes, and other particles . Based on this  
description , the risk analysis did not cover organisms only present on the egg surface through  
contamination .  
(4) Our 2008 analysis concluded that the following organisms , transmitted in the egg contents of chicken 
eggs, were  likely to be inactivated by heating t o a minimum core temperature of 60°C for at least 3.5 
minutes (whole egg and egg yolk powder) or 54.4°C for at least 7  days (egg albumen powder) . 
 
2 Clean is defined as visibly free from dirt or other foreign matter .   
Ministry for Primary Industries   Page 5 a) Infectious bronchitis  virus  
b) Paramy xoviruses   
c) Retroviruses  
d) Campylobacter  spp.  
e) Chlamydophila  psittaci  
f) Escherichia  coli 
g) Mycoplasma  spp. 
h) Ornithobacterium rhinotrach eale ( first detected in  New Zealand  2016)3 
i) Salmonella  spp. 
(5) In 2015 , we assessed the hazards4 associated with liquid egg  and concluded that the following organisms 
were likely to be inactivated by heating to a minimum core temperature of 64°C for at least 2.5 minutes 
(whole egg and egg yolk) or 55°C for at least 9.5 minutes (egg albumen) .  
a) Avian i nfluenza virus  (55°C for 9.5 minutes does not inactivate virus ) 
b) Paramyxoviruses  
c) Retroviruses  
d) Campylobacter  spp.  
e) Chlamydophila psittaci    
f) Mycoplasma  spp. 
g) Ornithobacterium rhinotracheale  (first detected in N ew Zealand  2016)3 
h) Salmonella  spp. 
(6) In our  2008 analysis, our 2014  assessment , and our 2015  assessment , we concluded  that risk 
management measures are justified for the following organisms  in imported processed egg products . 
a) Angara disease (fowl adenovirus serotype 4  (FAdV -4)) 
b) High pathogenicity avia n influenza (in egg albumen)  
(7) We reassessed FAdV -4 in processed egg products in 2021. We concluded that the likelihood of 
New Zealand poultry  being exposed to the pathogen is negligible and that we are justified in  remov ing the 
risk management measures.   
(8) The Terrestrial Code  has recommendations  for Newcastle disease virus for egg products , and this will be 
discussed further . 
(9) This document will discuss the options and recommendations for risk management measures for egg 
products.  For discussion of organisms where no risk management measures are recommended, see the 
IRA 2008, RRA 2014, RRA 2015, and RRA 2021 . 
6 Commodities from the 2019 standard  Egg Products  
(1) The current  IHS: Egg Products includes  a wide range of commodities that fall into the following two broad 
categories:  
a) Specified commercially manufactured and packaged products containing egg . 
i) Alcoholic drinks containing chicken egg yolk that contain at least 14% alcohol  
ii) Alkalised duck or chick en eggs (“ century ” or “100-year-old” eggs)  
iii) Baked confectionery, bread, biscuits, cakes, crackers , and puddings containing egg 
ingredients  
iv) Cake, pudding, sauce or baking mixtures containing egg ingredients  
v) Dietary protein supplements containing chicken egg  
vi) Pasta and noodles containing egg  
 
3 Ha, H J; Christensen,  N; Humphrey , S; Haydon,  T; Bernardi , G; Rawdon T (2016) The fi rst detection of Ornithobacterium rhinotracheale in New Zealand . 
Avian Dis.  60(4): 856-859. doi: 10.1637/11457- 062116 -Case. PMID: 27902894.  
4 E. coli and infectious bronchitis virus (IBV) are not inactivated at a temperature of 55°C for at least 9.5 minute s. However, in our 2015 assessment, we 
concluded that E. coli  and IBV are not hazards in eggs.   
Ministry for Primary Industries   Page 6 vii) Mayonnaise and salad dressing containing egg ingredients containing no more than 20% egg 
ingredients  
viii) Mooncakes  
ix) Non-alcoholic drinks containing greater than 5% pasteurised chicken egg yolk  
x) Retorted or equivalent thermally processed products containing egg (includes cooked salted 
duck eggs)  
xi) Products containing no more than 5% egg ingredients  
xii) Products containing more than 5% egg and less than 21% egg ingredients  
b) Processed egg products derived from chicken ( Gallus ga llus) eggs . 
i) Shelf -stable spray -dried egg powder or crystals  
ii) Pasteurised liquid whole egg or egg yolk (includes frozen and chilled)  
iii) Pasteurised liquid egg white (includes frozen or chilled)  
iv) Products containing 5% to 100% egg (includes products composed enti rely or partially of 
chicken eggs such as frozen poached eggs, omelettes, non- shelf stable baked goods, and 
composite foods containing more than 5% pasteurised egg)  
(2) The two  categories will be  reviewed and realigned as described in sectio n 7. 
7 Update d commodity definition  
7.1 Specified shelf -stable  egg products 
(1) In our  update to  IHS: Egg Products , we propose  includ ing the following products under the category 
specified shelf -stable egg products .  
a) Alkalised duck or chicken eggs (also known as ‘pidan’, ‘ centur y eggs ’, ‘preserved egg s’, ‘100 -year-
old eggs’, ‘thousand- year egg s’, or ‘millennium egg s’) that have been transformed in an alkaline salt 
to a pH of 10 or higher in the final preserved egg product.  
b) Salted cooked duck or chicken eggs that have been heat tr eated to an F 0 value of 3 or more.  
(2) We assess ed alkalised duck and chicken eggs  in 2014 . The risks associated with these products are 
inactivated by the manufacturing processes.  
(3) To ensure that import conditions for the same products are consistent across our IHSs , we propose 
removing the following products from th e IHS , as they are  either already covered under  IHS: Specified 
Animal Products  or are more in line with the products from that IHS .  
a) Alcoholic drinks containing egg  
b) Confectionery, bread, biscuits, cakes, crackers, and puddings containing egg ingredients (clause 
2.3.1 of Specified Animal Products ) 
c) Cake, pudding, sauce , or baking mixtures containing egg ingredients (clause 2.3.2 of Specified 
Animal Products ) 
d) Dietary protein supplements containing chicken egg (clause 2.3.3 of Specified Animal Products ) 
e) Mayonnaise and salad dressing containing no more than 20% egg  
f) Mooncakes  
g) Pasta and noodles containing egg  
h) Specified products containing no more than 5% egg (clause 2.3.4 of Specified Animal Products ) 
i) Retorted/canned products containing egg (e.g. canned quail eggs)  (clause 2.1(2) of Specified Animal 
Products ) 
7.2 Processed egg products derived from chicken ( Gallus gallus) eggs 
(1) For the purposes of t he updated  IHS, processed egg products are derived from chicken ( Gallus gallus ) 
eggs and include  the contents of an egg, comprising  the egg pulp,  yolk, or albumen  in any form , or 
products derived from these . These products includ e the following :  
Ministry for Primary Industries   Page 7 a) Products containing more than 5% egg  
b) Egg powder  or crystals (whole egg, egg yolk, and egg albumen)  
c) Liquid egg (chilled or frozen  whole egg, whole egg blends, egg yolk, and egg albumen). 
7.2.1 Products containing more than 5% egg  
(1) These products are  likely made from pasteurised egg (powder or liquid) , although some products 
containing up to 100% egg (e.g. poached eggs and peeled boiled eggs) are manufactured directly from 
table eggs. Examples of these  products include omelettes,  quiches, scrambled eggs, frozen baked goods, 
fresh pasta, non- alcoholic beverages, ice cream, meringues, custards , and other composite foods . 
(2) We assessed the risks associated with non- shelf stable food containing up to 100% chicken egg intended 
for human consumption  in 2014 . We concluded that heat treating chicken eggs at 60°C for at least 3.5 
minutes or 70°C for at least 2 minutes would inactivate pathogens that may be present in the  eggs, with 
the exception of Angara disease.  
(3) Under the current IHS , prod ucts containing:  
a) more than 5% and less than 21% egg can be imported if accompanied by a manufacturer’s 
declaration attesting to heat treatments for inactivation of Angara disease.  
b) 5% to 100% egg can be imported from any country subject to compliance with clause 1.5 of the 
current IHS  (exporting country systems and certifi cation) and accompanied by a bilaterally agreed 
veterinary certificate.  
(4) The category “ more than 5% and less than 21% ” will be amended to increase the egg content from 21% to 
30% and remove the heat treatments for Angara disease. A requirement for the product to be in  retail 
ready packaging will be added. We consider  that the risk is unlikely to be significantly changed by the 
slight increase in the egg content because these products are likely made from pasteurised egg and may even be heated again (e.g. bak ed) before consumption. These products can continue to be imported with 
a manufacturer’s declaration.  
(5) Products containing up to 100% chicken egg ingredients  can be imported from any country subject to 
compliance of  exporting country systems and a bilaterally agreed veterinary certificate between MPI and 
the exporting country’s competent authority . This is unchanged from the current IHS .  
(6) Products containing more than 5% egg must be heat treated to a core temperature, at any stage of the 
manufacturing proces s, of at least: 
a) 60°C for at least 3.5 minutes; or   
b) 64°C for at least 2.7 minutes; or  
c) 70°C for at least 2 minutes.  
7.2.2 Egg powder  or crystal s 
(1) We assessed the biosecurity risks involved in importing shelf -stable spray dried egg powder  or crystal s 
derived from chicken eggs  in 2008 . We concluded that heating  the commodity  to a minimum core 
temperature of 60°C for at least 3.5 minutes (whole egg and egg yolk powder s) or 54.4°C for at least 7 
days (egg albumen powder) inactivate s pathogens that may be transmitted in eggs, with the exception of 
Angara disease (all egg powders) . 
7.2.3 Liquid egg 
(1) The rapid risk assessment we conducted in 2015 was an addendum to our  2008 import risk analysis. In 
this assessment, we  assessed the risks associated with liquid egg d erived from chicken eggs heated to a 
minimum core temperature of 64°C for at least 2.5 minutes (whole egg and egg yolk) or 55°C for at least  
Ministry for Primary Industries   Page 8 9.5 minutes (egg albumen).5 We concluded that these heat treatments inactivate pathogens that may be 
transmitted i n eggs, with the exception of Angara disease (all liquid egg) and HPAI (egg albumen).  
(2) Under the current IHS , liquid egg must be heat treated in accordance with the parameters in the following 
table.   
 
Liquid egg product  Retention temperature to be 
no less than (°C)  Minimum holding time 
requirements in minutes  
Albumen without the 
use of chemicals  55 9.5 
Whole egg  60 
64 3.5 
2.5 
Whole egg blends with 
less than 2% added 
non- egg ingredients  60 
61.1 6.2 
3.5 
Fortified whole egg 
blends (24 –38% solids, 
2–12% added non- egg 
ingredients ) 61.1 
62.2 6.2 
3.5 
Salted whole egg with 
2% or more salt added  62.2 
63.3 6.2 
3.5 
Sugared whole egg 
with 2 –12% sugar  
added  60 
61.1 6.2 
3.5 
Plain yolk 60 3.5 
Salted yolk with 2–12% 
salt added  62.2 
63.3 6.2 3.5 
Sugared yolk with 2% 
or more sugar added  62.2 
63.3 6.2 
3.5 
(3) These heat treatments are derived from the United States Department of Agriculture (USDA) Code of 
Federal Regulations (CFR)  590.570 Pasteurization of liquid eggs  and Food Standards Australia 
New Zealand (FSANZ) St a ndard 4.2.5  Primary Products and Processing for Eggs and Egg Product 
(Australia only)  to ensure food safety, particularly i n relation to Salmonella. There is a discussion of the 
treatment conditions for liquid egg products here : Review of Submissions: Egg Products (2018).   
(4) Chmielewski  et al .6 evaluated whether the USDA’s pasteurisation process for Salmonella is effective for 
inactivating  HPAI and ND in liquid whole egg and egg yolk. The heat treatment parameters  in 7.2. 3(2) will 
be updated where  appropriate for HPAI and ND .  
 
5 These heat treatment conditions were taken from two egg product standards  for Australia,  which covered commercially manufactured products for human 
consumption containing liquid pasteurised egg as an ingredient (e.g. frozen uncooked pastries) and liquid egg albumen. These standards  for Australia also 
required attestations for establishment freedom  (i.e. from Newcastle disease and avian influenza) and hygienic processing of eggs . 
6 Chmielewski, R  A; Beck, J  R; Swayne, D E (2013) Evaluation of the U.S. Department of Agriculture’ s egg pasteurization processes on the inactivation of 
high-pathogeni city avian influenza virus and velogenic Newcastle disease virus in processed egg products . Journal of Food P rotection , 76(4): 640–645. 
https://doi.org/10.4315/0362 -028X.JFP -12-369  
Ministry for Primary Industries   Page 9 7.3 Other egg commodities  
(1) Egg membranes and eggshells  are not included in the scope of the updated  IHS, although  this commodity 
can be imported under clause 4.1 of Specified Animal Products .   
8 Proposed risk mitigation measures  
8.1 Angara disease (fowl adenovirus serotype 4, FAdV -4) 
8.1.1 Options presented in the IRA 2008, RRA 2014, and RRA 2015  
(1) Assurance that eggs used have b een derived from flocks in countries or geographic regions where Angara 
disease has not been recognised.  
(2) The source flock could be tested to ensure freedom from FAdV -4.  
(3) Studies of liver homogenate extracts have shown that heat treatment of 60°C for greate r than one hour 
destroys FAdV -4 infectivity. Further heat treatments of manufactured powders could therefore be used to 
destroy any FAdV -4 present. (Note: two additional heat treatments were included in the 2019 IHS 
EGGPRODS .GEN : a minimum of 80°C for at least 10 minutes or a minimum of 100°C for at least 5 
minutes. These thermal parameters were based on Afzal et al. 199 17) 
8.1.2 Options presented in the RRA 2021  
(1) No sanitary measures required.  
8.1.3 Terrestrial  Code  recommendations  
(1) Angara disease is not a WOAH -listed  disease.  
8.1.4 Discussion  
(1) Group 1 adenoviruses are considered common in New Zealand, and the majority of them have a limited 
role, if any, as primary pathogens. Angara disease caused by FAdV -4 has not been described in 
New Zealand, and the existing IHSs  for egg products (2019 IHS:  EGGPRODS.GEN  and IHS:  
POUEGGIC.SPE ) have import measures for the causative agent of Angara  disease . Those risk 
management measures are  either country freedom, flock testing, or  heat  inactivation . 
(2) Although Angara disease is not listed by the WOAH , we concluded in 2008, 2014, and 2015 that  heat 
resistant strains of avian adenoviruses w ill likely survive the processing conditions associated with 
manufactur ing egg product s, and  that the likelihood of e xposure to wild avian species i s low but non -
negligible. Note: We believe the likelihood of exposure to domestic poultry is negligible because  most 
imported egg powders are destined for further processing within the catering industry . 
(3) More recently, we  reassessed the risk of Angara disease in egg products  in 2021 . The likelihood of 
significant FAdV -4 titre in processed egg products is low given the different processing steps (e.g. 
pasteurisation) and product dilution. We  concluded that the likelihood of susceptible species (i.e. wild 
birds, backyard poultry, and commercial poultry) being exposed to FAdV -4 through processed egg 
products is negligible. As such, risk management measures for Angara disease are no longer justified.  
8.1.5 Proposed measures  
(1) We do not propose using any specific measures other than the commodity definition  for egg powder  and 
liquid egg  in relation to  egg cleanliness, minimum processing conditions, hygienic production , and storage.  
 
7 Afzal, M., M uneer, R., & Stein, G. (1991) Studies on the aetiology of hydropericardium syndrome (Angara disease) in broilers. The Veterinary Record 
128(25): 591 –593. doi:10.1136/vr.128.25.591   
Ministry for Primary Industries   Page 10  8.2 High pathogenicity avian influenza virus (HPAI)  
8.2.1 Options presented in the IRA 2008  
(1) Heat treatment of no less than 54.4°C for at least 21.38 days or no less than 67°C for at least 0.83 days in 
accordance with the OIE Code. (Note: The OIE Code was amended in 2017 and the time for the 54.4°C temperature was lowered from 21.38 days to 50.4 hours  / 2.1 days ). 
(2) Source flocks tested to ensure freedom from AI viruses .  
(3) Eggs used could be certified to have originated from a country, zone or compartment free from AI in accordance with the OIE Code . 
8.2.2 Terrestrial  Code recommendations 2021  
Recommendations for the importation of egg products from poultry  
Regardless of the high pathogenicity avian influenza status of the country of origin, Veterinary Authorities should require the presentation of an international veterinary certificate attesting that:  
(1) the egg products are derived from eggs which meet the requirements of Article 1 0.4.15.; or 
(2) the egg products have been processed to ensure the inactivation of high pathogenicity avian influenza viruses, in accordance with Article 10.4.23.; and  
(3) the necessary precautions were taken to avoid contact of the egg products with any source of  high 
pathogenicity avian influenza viruses.  
Procedures for the inactivation of high pathogenicity avian influenza viruses in egg products from poultry 
(Article 10.4.23 ) 
The following time/temperature combinations are suitable for the inactivation of high pathogenicity avian 
influenza viruses present in egg products  (Note: These time/temperature combinations are indicative of a 
range that achieves a 7- log10 reduction of avian influenza virus infectivity) : 
 
 Core temperature (°C)  Time  
Whole egg  60 188 seconds (3.13 min)  
Whole egg blends  60 188 seconds (3.13 min)  
Whole egg blends  61.1 94 seconds (1.57 min)  
Liquid egg white  55.6 870 seconds (14.5 min)  
Liquid egg white  56.7 232 seconds (3.87 min)  
Plain or pure egg yolk  60 288 seconds (4.8 min)  
10% salted yolk  62.2 138 seconds (2.3 min)  
Dried egg white  67 20 hours (0.83 days)  
Dried egg white  54.4 50.4 hours (2.1 days)  
Dried egg white  51.7 73.2 hours (3.05 days)  
8.2.3 Discussion  
(1) We are not proposing any  changes for whole egg powder and liquid egg products  other than a minor 
change to liquid egg albumen.   
Ministry for Primary Industries   Page 11  (2) For plain or pure egg yolk  (powder and liquid), the Terrestrial Code (2021) has added a new 
temperature/time parameter (i.e. a core temperature of 60°C for at least 4.8 minutes) to achieve a 7- log 
reduction of HPAI infectivity. We are adopting  the Terrestrial Code’s  thermal parameter for inactivating  
HPAI in plain or pure egg yolk . This is because we only considered thermal conditions for the inactivatin g 
HPAI for homogeni sed whole egg  and not egg yolk  when we wrote our 2008 import risk analysis and 
subsequent rapid risk assessments . 
(3) For egg albumen powder, in 2008, we concluded a temperature of at least 54.4°C for no less than 7 days 
inactivate s pathogens that may be transmitted in egg s with the exception of HPAI. Our advisers 
recommended we require a temperature of 54.4°C for not less than 21.38 days to inactivate  HPAI  virus in 
egg albumen powder . The 2021  Terrestrial  Code  chapter updated the thermal parameters for albumen 
powder to 54.4°C for 2.1 days or  51.7°C for 73.2 hours. We will not adopt these  in the updated IHS , as 
they do not meet the minimum processing conditions for albumen powder , which is 54.4°C for no less than 
7 days .  
(4) The current  IHS has three heat treatments to i nactivat e HPAI virus in egg albumen powder. A core 
temperature of at least:  
a) 54.4°C for no less than 7 days ; or  
b) 60°C for no less than 10 days ; or  
c) 67°C for at least 20 hours . 
(5) The treatment of 60°C for no less than 10 days  is not needed for HPAI , as it exceeds the minimum 
processing condition. We  propose  removing this treatment . The treatment of 67°C for at least 20 hours  will 
remain in the updated  IHS, because all risk organisms  we identified in 2008 are inactivated by this 
parameter , with the exception of ND virus , and this parameter achieves a 7 -log reduction of HPAI virus. 
The parameter can be used for countries that are ND free .   
(6) For liquid egg albumen, in 2015, we concluded heat treatment at a temperature of at least 55°C for no less than 9.5 minutes w ill not be sufficient to inactivate HPAI. The  Terrestrial Code recommends that the liquid 
egg albumen is  heated to a core temperature of at least 55.6°C for no less than 14.5 minutes or 56.7°C 
for no less than 3.9 minutes . The heat treatment of 56.7°C for 3.9  minutes is lower than  the minimum 
processing condition, and  we propose  remov ing this treatment  in the  updated IHS .  
8.2.4 Proposed measures  
(1) We are proposing requiring the following measures to effectively manage the risk associated with HPAI.  
a) The egg product is from a n HPAI -free country, zone, or compartment in accordance with the 
Terrestrial Code , and the product meets the minimum processing conditions for the specified 
commodity.   
i) The product is a s helf-stable spray dried whole egg powder, and the pr oduct has been heat 
treated to a core temperature of at least 60°C for no less than 3.5 minutes . 
ii) T he product is a shelf- stable spray dried egg yolk  powder, and the product has been heat 
treated to a core temperature of at least 60°C for no less than 3.5 minutes . 
iii) T he product is a shelf- stable spray dried egg albumen  powder , and the product has been heat 
treated to a core temperature of at least 54.4°C for no less than 7 days . 
iv) T he product is l iquid egg (with and without additives), and the product has been treated to one 
of the following  parameters  in the table below:  
 
Liquid egg product  Retention 
temperature to 
be no less than 
(°C) Minimum holding 
time requirements in 
minutes  
Egg albumen  55 9.5 
Whole egg  60 
64 3.5 
2.5  
Ministry for Primary Industries   Page 12  Whole egg blends with less than 2% added non- egg 
ingredients  60 
61.1 6.2 
3.5 
Fortified whole egg blends (24 -38% solids, 2 -12% 
added non- egg ingredients)  61.1 
62.2 6.2 
3.5 
Salted whole egg with 2% or more salt added  62.2 
63.3 6.2 
3.5 
Sugared whole egg with 2 -12% sugar  added  60 
61.1 6.2 3.5 
Plain or pure yolk  60 3.5 
Salted yolk with 2 -12% salt  62.2 
63.3 6.2 
3.5 
Sugared yolk with 2% or more sugar  62.2 
63.3 6.2 
3.5 
b) For egg products from HPAI infected countries or zones, the requirements below include the 
minimum processing conditions and additional heat treatments to ensure the inactivation of HPAI virus for the specified commodity.   
i) The product is a s helf-stable spray dried whole  egg powder , and the product has  been heat 
treated to a core temperature of at least 60°C for no less than 3.5 minutes . 
ii) T he product is a s helf-stable spray dried egg yolk powder, and the product has been heated to 
a core temperature of at least 60°C for no less than 4.8 minutes . 
iii) T he product is a s helf-stable spray dried egg albumen powder , and the product has been heat 
treated to a core temperature of at least 54.4°C for no less than 7 days  or 67°C for at least 20 
hours . 
iv) T he product is l iquid egg (with and without additives), and the product has been heat treated 
to one of the following in the table below:  
Liquid egg product  Retention 
temperature to be no 
less than (°C)  Minimum holding 
time requirements 
in minutes  
Egg albumen  55.6 14.5 
Whole egg  60 
64 3.5 
2.5 
Whole egg blends  with less than 2% added non-
egg ingredients  60 
61.1 6.2 
3.5 
Fortified whole egg blends (24 -38% solids, 2 -
12% added non-egg ingredients) 61.1 
62.2 6.2 3.5 
Salted whole egg with 2% or more salt added  62.2 
63.3 6.2 
3.5 
Sugared whole egg with 2 -12% sugar  added  60 
61.1 6.2 3.5 
Plain or pure yolk  60 4.8 
Salted yolk with 2 -12% salt  62.2 
63.3 6.2 3.5 
Sugared yolk with 2% or more sugar  62.2 6.2  
Ministry for Primary Industries   Page 13  63.3 3.5 
8.3 Newcastle disease (ND) virus 
8.3.1 Options presented in the IRA 2008 and RRA 2015  
(1) The IRA 2008 and RRA 2015 concluded that ND and other avian paramyxoviruses are not a hazard in egg 
products heated to the minimum processing conditions:  
a) 60°C for no less than 3.5 minutes or 64°C for at least 2.5 minutes (whole egg and egg yolk)  
b) 54.4°C for no less than 7 days (shelf -stable spray dried egg albumen powder)  
c) 55°C for at least 9.5 minutes (liquid egg albumen).  
8.3.2 Terrestrial  Code  recommendations  2021  
Recommendations for importation of egg products of poultry  
Regardless of the ND status of the country of origin, Veterinary Authorities should require the presentation of an international veterinary certificate attesting that:  
(1) the commodity is derived from eggs which meet the requirements of Article 10.9.10.; or 
(2) the commodity has been processed to ensure the destruction of NDV in accordance wi th Article 
10.9.20.;  
AND  
(3) the necessary precautions were taken to avoid contact of the egg products with any source of NDV.  
Procedures for the inactivation of Newcastle disease virus in eggs and egg products  
The following times and temperatures are suitable for the inactivation of ND virus present in eggs and egg products :  
 Core temperature (°C)  Time  
Whole egg  55 2,521 seconds (42 min)  
Whole egg  57 1,596 seconds (26.6 min)  
Whole egg  59 674 seconds (11.2 min)  
Liquid egg white  55  2,278 seconds (37.9 min)  
Liquid egg white  57 986 seconds (16.4 min)  
Liquid egg white  59 301 seconds (5.01 min)  
10% salted yolk  55 176 seconds (2.93 min)  
Dried egg white  57 50.4 hours (2.1 days)  
8.3.3 Discussion  
(1) The existing  IHSs  for egg products do not have disease -specific measures for ND, except the IHS:  Whole 
Egg Powder for Used as a Bovine Remedy . We concluded in 2008, 2014, and 2015 that ND  virus is 
inactivated by minimum processing conditions for each commodity. These conditions  were likely based on 
industry standards for pasteurisation of egg products , approximating  a 2-log reduction of ND virus  in some 
commodities (e.g. whole egg powder, liquid egg white). The 2012 Terrestrial  Code  is the earliest edition 
with ND virus inactivation procedures for egg products  and recommends treatments  that a chieve a 7- log 
reduction of ND vir us.   
Ministry for Primary Industries   Page 14  (2) The import risk analysis Hatching eggs from chickens (Gallus gallus) from the European Union, Canada, 
the United States of America, and Australia  (January 2009) noted that ND has a wide geographic 
distribution and vaccination is commonly used in commercial poultry. In vaccinated poultry, ND virus has been isolated from the albumen. In unvaccinated poultry, the clinical presentation is varied. Our risk 
analysis  concluded ther e is an ‘almost immediate cessation of laying due to infection of the oviduct’. A 
recent outbreak in a layer flock in Sweden found no decrease in egg production  and a small number of 
eggs that had changes to the eggshell . Chmielewski et al.
6 noted there are few reports of ND being 
transmitted via infected eggs although infection has occurred in embryonating eggs. We propose that  ND 
specific measures are justified.  
(3) A 7-log reduction is consistent with the Terrestrial Code and  is also New Zealand’s risk management 
approach for HPAI . We propose adopting this level of virus inactivation for egg products from ND infected 
countries. For each commodity, the inactivation parameters given below align with the Terrestrial Code , 
Swayne and Beck8, and /or Chmielewski et al.6 and achieve a 7 -log reduction of ND virus. For countries 
where ND is not present, only the minimum processing conditions for that commodity will be required. 
(4) We are not proposing any changes for egg yolk and egg white powder.  
(5) We are proposing new measures for whole egg powder and liquid egg. To meet the minimum processing 
requirement for whole egg (powder and liquid) and to achieve a 7-log reduction, the following temperature 
and time parameters were approximated based on data9 from Swayne and Beck8, and will be included in 
the updated  IHS for inactivation of ND virus:  
a) 60°C  for no less than  9.1 minutes ; or 
b) 61°C for no less than  6.7 minutes; or  
c) 62°C for no less than  5 minutes; or  
d) 63°C for no less than  3.7 minutes; or  
e) 64°C for no less than  2.7 minutes.  
(6) For liquid egg white, in 2015, we concluded that a temperature of 55°C for  9.5 min utes would inactivate 
ND virus. Our assessment was based on a single study10 which  is inconsistent with the Terr estrial Code 
and data11 from Swayne and Beck. We propose amending the thermal parameters for liquid egg white  to 
the following which meet the minimum processing conditions and inactivation of ND virus : 
a) 55°C for no less than 37.9 min utes; or  
b) 56°C for no less than 19.2 minutes ; or  
c) 57°C for no less than 16.4 minutes . 
(7) We propose amending the thermal parameters for other liquid egg products  (i.e. egg yolk with and without 
additives)  as per  Chmielewski et al.6 
8.3.4 Proposed measures  
(1) We are proposing requiring the following measures to effectively manage the risk associated with ND. 
a) The egg product is from a n ND- free country, zone, or compartment in accordance with the Terrestrial 
Code, and the product meets the minimum processing conditions for the specified commodity.  
i) The product is a shelf- stable spray dried whole egg  powder , and the product has been heat 
treated to  a core temperature of at least 60°C for no less than 3.5 minute s. 
 
8 Swayne, D E; Beck, J  R (2004) Heat inactivation of avian influenza and Newcastle disease viruses in egg products . Avian Pathology , 33(5): 512– 518. 
DOI:10.1080/03079450400003692   
9 The trendline equation for homogenised whole egg used is: y = ( -0.13062(x)) + 9.7278 where y is time and x is temperature. The variation for the intercept 
is high . However, we consider this a better approximation of heat treatment for whole egg than our as sessment  in 2015 . 
10 Foster , N M; Thompson , C H (1957) The comparative thermostability of four strains of Newcastle disease virus  of widely varying virulence. Veterinary 
Medicine, 52: 119– 121. 
11 The trendline equation for liquid egg white used is: y = ( -0. 2045 (x)) + 13.669 where y is time and x is temperature. T he variation for the intercept is high.   
Ministry for Primary Industries   Page 15  ii) The product is a shelf- stable spray dried egg yolk powder, and the product has been heated to 
a core temperature of at least 60°C for no less than 3.5 minutes . 
iii) T he product is a shelf- stable spray dried egg albumen powder , and the product has been heat 
treated to a core temperature of at least 54.4°C for no less than 7 days . 
iv) T he product is liquid egg (with and without additives), and the product has been heat treated 
to one of the following in the table below:  
 
Liquid egg product  Retention temperature 
to be no less than (°C)  Minimum holding time 
requirements in minutes  
Egg albumen  55 9.5 
Whole egg  60 
64 3.5 
2.5 
Whole egg blends with l ess than 
2% added non- egg ingredients  60 
61.1 6.2 
3.5 
Fortified whole egg blends (24 -38% 
solids, 2-12% added non-egg 
ingredients)  61.1 
62.2 6.2 
3.5 
Salted whole egg with 2% or more 
salt added  62.2 
63.3 6.2 
3.5 
Sugared whole egg with 2 -12% 
sugar  added  60 
61.1 6.2 3.5 
Plain yolk 60 3.5 
Salted yolk with 2- 12% salt added 62.2 
63.3 6.2 3.5 
Sugared yolk with 2% or more 
sugar added  62.2 
63.3 6.2 
3.5 
b) For egg products from ND infected countries or zones, the requirements below meet  the minimum 
processing conditions and any additional heat treatments to ensure the inactivation of ND virus for 
the specified commodity .  
i) The product is a shelf- stable spray dried whole egg powder , and the product has been heat 
treated to a core temperature of at least :  
1) 60°C  for no less than  9.1 minutes; or  
2) 61°C for no less than  6.7 minutes; or  
3) 62°C for no less than  5 minutes; or  
4) 63°C for no less than  3.7 minutes; or  
5) 64°C  for no less than  2.7 minutes . 
ii) The product is a shelf- stable spray dried egg yolk powder, and the product has been heated to 
a core temperature of at least 60°C for no less than 3.5 minutes . 
iii) T he product is a shelf- stable spray dried egg albumen powder , and the product has been heat 
treated to a core temperature of at least 54.4°C for no less than 7 days . 
iv) T he product is liquid egg (with and without additives), and the product has been heat treated 
to one of the following in the table below:  
 
Liquid egg product  Retention temperature to be 
no less than (°C) Minimum holding time requirements 
(minutes)   
Ministry for Primary Industries   Page 16  Egg albumen  55  
56 
57  37.9  
19.2 
16.4 
Whole egg  60 
61 
62 
63 
64 9.1 
6.7 
5 
3.7 2.7  
Whole egg blends with 
less than 2% added 
non- egg ingredients  60 
61.1 6.2 
3.5  
Fortified whole egg 
blends (24 –38% solids, 
2–12% added non- egg 
ingredients)  61.1 
62.2 6.2 
3.5 
Salted whole egg with 
2% or more salt added  62.2 
63.3 6.2 
3.5 
Sugared whole egg 
with 2 –12% sugar  
added  60 
61.1 6.2 
3.5 
Plain yolk 60 
61.1 6.02 
3.5 
Salted yolk with 2–12% 
salt added  62.2 
63.3 7 
6.09 
Sugared yolk with 2% 
or more sugar added  62.2 
63.3 7.7 
7 
 
   
Ministry for Primary Industries   Page 17  Appendix 1 – Document history  
Date first issued  Title Shortcode  
 Risk Management Proposal: Egg Products  RMP EGGPRODS.GEN  
Date of issued 
amendments  Title