Risk Management Proposal   
Processed Egg Products  
 
EGGPRODS .GEN  
 
 
 
 
 
 
 
 
 
 
 
  
 
 
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, interpretati on or opinion that may be present, however it may have occurred.  
 
Requests for further copies should be directed to:  
 
Ministry for Primary Industries  
Regulation and Assurance  Branch  
Animal Imports  
PO Box 2526  
WELLINGTON 6140  
 
Email:   animal.imports@mpi.govt.nz  
Telephone:         04 890 0134  
 
© Crown Copyright - Ministry for Primary Industries   
i Contents  Page 
 
1 Purpose  1 
2 Background  1 
3 Objective  1 
4 Commodity Definition  1 
5 Recommendations for Identified Risk Organisms  3 
5.1 Minimum eligibility requirements  3 
5.2 Additional risk management measures  5 
5.3 Group 1 Adenoviruses  5 
5.4 Avian influenza viruses  7 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
  
Ministry for Primary Industries   Risk Management Proposal: Processed Egg Products  • 1 1 Purpose  
(1) The purpose of this document is to:  
a) Summarise the biosecurity risks associated with the importation of egg products . 
b) Show how options for the management of biosecurity risk organisms have been assessed.  
c) Provide reco mmendations for the biosecurity import requirements for the generic Import Health 
Standard  (IHS): Egg Products , EGGPROD S.GEN . [Formerly POUEGGIC.ALL ] 
(2) The IHS: Egg Products  has been developed under Section 24A of the Biosecurity Act 1993.  
(3) For a detailed analysis of risks and management options, refer to:  
a) Import Risk Analysis  (IRA) : Egg Powders from All C ountries  October 2008 (IRA 2008) 
www.biosecurity.g ovt.nz/files/regs/imports/risk/egg -powder -ra.pdf  
b) Rapid risk assessment  (RRA) : Miscellaneous egg products for human consumption  November 2014  
(RRA Nov 2014)  
c) RRA - Pasteurised Eggs : Addendum to 2008 Import Risk Analysis  (RRA 201 5) 
 
2 Background  
(1) Import of processed egg p roducts  is currently  allowed under the following import health standards:  
a) IHS for the Importation of Products Containing Pasteurised Egg into New Zealand from Australia, 24 
February 1999  (POUEGGIC.AUS)   
b) IHS for Shelf -Stable Spray Dried Egg Powders or Egg Crystals from Specified Countries, 1 
September 2009  (POUEGGIC.SPE)   
c) IHS for the Importation of Whole Egg Powder for Use as a Bovine Animal Remedy into New Zealand 
from Japan, 27 July 1998  (POUEGGIC.JAP)   
d) IHS for Frozen Pasteurised Egg White Products from Australia, 24 Fe bruary 1999  (PASALBIC.AUS)   
e) IHS for the Importation into New Zealand of Spray -Dried Egg Products for Further Processing into 
Animal Food from the United States, 28 January 2000  (FODEGGIC.USA)   
f) IHS for Specified Foods for Human Consumption Containing Animal Products, 1 7 March 2015  
(EDIPROIC.ALL)   
(2) The IHS:  Egg Products consolidates the requirements in these IHSs and aligns the measures to be 
consistent with th e generic IRA 2008. There have been no changes to the  IRA 2008  for this update. 
Addendum rapid risk assessment s were  conducted in 2012 to assess  liquid pasteurised products  and in 
2014 to assess  miscellaneous products containing egg  
(3) With the IHS, a guidance document will be issued by MPI. A model veterinary certificate  and model 
manufacturer’s declaration  is also located in the guidance document and any new bilaterally -agreed 
veterin ary certificates for trade in egg products  will be added as they become available.  
3 Objective  
(1) The objective is to manage all biosecurity risks posed by the import of egg products, consistent with New 
Zealand ’s domestic legislations and international obliga tions.  
4 Commodity Definition  
(1) The commodities included under  this IHS are as follows:  
a) Processed egg products, derived from chicken ( Gallus gallus ) eggs limited to:  
i) Shelf -stable spray -dried egg powders or crystals.  
ii) Pasteurised liquid whole egg or egg yolk (includes frozen and chilled).   
iii) Pasteurised  liquid egg white  (includes frozen or chilled) .  
  
2 • Risk Management Proposal: Processed Egg Products  Ministry for Primary Industries  iv) Products containing 5% to 100% egg (includes products composed entirely of chicken egg, 
non-shelf stable frozen products such as omelettes, cooked fertilised egg a nd boiled egg).  
 
b) 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 chicken eggs ( “Century or 100 year old eggs ”). 
iii) Baked c onfectionery, bread, biscuits, cakes, crackers and puddings containing egg 
ingredients.  
iv) Dietary protein supplements containing chicken egg.  
v) Pasta and noodles containing egg.  
vi) Mayonnaise and salad dressing containing egg ingredients  containing less than 20% egg 
ingredients . 
vii) Mooncakes.  
viii) Non-alcoholic drinks containing greater than 5% pasteurised chicken egg  yolk. 
ix) Retorted or equivalent thermally processed  products containing egg  (includes cooked salted 
duck eggs).  
x) Products containing no more than  5% egg  ingredients  
xi) Products containing more than 5% egg and less than 21% egg ingredients  
(2) The commodities included in the IHS were defined in the relevant risk analyses or assessments and are 
described below. Note the se descriptions describe the minimum eligibil ity criteria  for the products included 
under  the new IHS . 
(3) The IRA 2008 assessed the biosecurity risks associated with  the commodity defined as  shelf -stable spray -
dried egg powders prepared from clean eggs, containing less than 100mg/kg of eggshell remains,  egg 
membrane and other particles that have been pasteurised at a temperature of at leas t 60°C for at least  3.5 
minutes  (egg powders and egg yolk powders), or a final heat treatment of at least  54.4°C for a t least  7 
days  (egg albumen powders).  These requir ements are the minimum eligibility criteria for processed egg 
powders.  
(4) The RRA : Pasteurised Eggs : Addendum to 2008 IRA 2015 assessed the risks associated with pasteurised 
liquid eggs heated to at least 64°C for at least 2.5 minutes , and liquid pasteurised  egg white heated to a  
temperature of at least 55°C for at least  9.5 minutes . These requirements are the minimum eligibility 
criteria for liquid pasteurised egg . 
(5) The RRA : Miscellaneous Egg Products for Human Consumption  2014  included an assessment of the ri sks 
associated with non -shelf -stable food containing up to 100% egg and frozen poached eggs. The new IHS 
will include a new category , defined as  “products containing chicken egg cooked to  a time/temperature 
parameter of  at least 70°C for at least 2 minutes  or at least 60°C for at least 3.5 minutes. ” This new 
commodity category will include items such as  frozen poached eggs, and products containing cooked 
eggs, such as frozen omelettes and non -shelf stable baked goods.  
Many of the items covered in the RRA : Miscellaneous Egg  Products for Human Consumption were 
covered by the IHS: Specified Foods for Human Consumption (EDIPROIC.ALL) . Commercial 
consignments of these commodities will now be incorporate d into the  IHS:  Egg Products , 
EGGPROD.GEN . 
 
The requirements for mooncakes , products containing no more than  5% egg ingredients , and products 
containing more than 5% and less than 21% egg were previously listed in the IHS: Specified Foods for 
Human Consumption  (EDIPROIC.ALL) . These requirements (except for private consignments of 
mooncakes)  will also be incorporate d the  new IHS. 
(6) The following product types are not include d in the new IHS although there would be a possibility to add 
them at a later date if appropriate risk analysis work became available : 
a) Raw or unprocessed egg .  
b) Egg or products containing processed egg that do not meet the minimum eligibility criteria described 
in the  risk assessments .   
Ministry for Primary Industries   Risk Management Proposal: Processed Egg Products  • 3 (7) For private consignments of specific shelf -stable products containing egg refer to  the IHS: Specified Foods 
for Human Consumption Containing Animal Products  (EDIPROIC.ALL) .   
5 Recommendations for Identified Risk Organisms  
(1) The biosecurity risks associated with the importation of processed egg products were examined in the risk 
analysis and assessments listed above.  
(2) The commodity definition for processed egg products includes the m inimum eligibility requirements that 
are used during manufacture of egg products. As such a number of disease agents (e.g. Newcastle 
disease  virus ) are likely to be inactivated by the processing conditions defined for these commodities so 
specific measures  for these agents are not required.  
(3) While there is the ability to add other egg products to the IHS: Egg Products , such as table eggs, products 
containing raw egg, or egg products that have undergone processing that is not currently covered in the 
IHS for egg products, these products will not be included in the IHS unless additional risk analysis work is 
undertaken.  
5.1 Minimum eligibility requirements  
5.1.1 Process ed egg products  
(1) Shelf -stable spray -dried egg powder/crystal  and liquid pasteurised eggs derived from chicken ( Gallus 
gallus ) eggs must be accompanied by a manufacturer’s de claration , verified and endorsed by the 
Competent Authority , certifying:  
a) The eggs used to manufacture the product were derived from chicken s (Gallus gallus ) and were 
inspected prior to being broken and found to be intact, free from dirt, blood, faecal contamination and 
other foreign matter.  
b) The egg products contain no more than 100 mg/kg of eggshell remains, egg membrane and other 
particles.  
c) The egg products comply with relevant national standards of the exporting country for hygienic 
processing of egg products.  
d) The product for export to New Zealand was sealed in tamper -proof packaging at the time of 
manufacture and has remained separated from no n-processed product not of equivalent health 
status.  
e) During manufacturing , quality control measures were in place to ensure th at no contamination could 
occur;  and one of the following applies : 
i) Shelf -stable spray -dried whole egg powder/crystal  or egg yolk p owder/crystal  has reached  a 
core temperature of at least 60°C for at least  3.5 minutes ; or 
ii) Shelf -stable spray -dried egg albumen powder/crystal  has reached  a core temperature of at 
least 54.4°C for at least 7 days ; or 
iii) Liquid pasteurised egg must have been heat treated in accordance with the parameters in the 
table below:  
 
Liquid Egg Product  Retention temperature 
to be no less than (ºC)  
 Minimum holding time 
requirements in 
minutes  
Albumin (without the use of chemicals)  55 9.5 
Whole egg  60 
64 3.5 
2.5 
Whole egg blends (less than 2% added non -
egg ingredients)  61.1 
60.0 3.5 
6.2 
Fortified whole egg blends (24 -38% solids, 
2-12% added non -egg ingredients)  62.2 
61.1 3.5 
6.2  
4 • Risk Management Proposal: Processed Egg Products  Ministry for Primary Industries  Salted whole egg (with 2% or more salt 
added)  63.3 
62.2 3.5 
6.2 
Sugared whole egg ( with 2% or more salt 
added)  61.1 
60.0 3.5 
6.2 
Plain yolk  60.0 3.5 
Sugared yolk (2% or more sugar added)  63.3 
62.2 3.5 
6.2 
Salted yolk (2 -12% salt added)  
 63.3 
62.2 3.5 
6.2 
 
5.1.2 Specified shelf -stable p roducts containing egg   
(1) Alcoholic drinks ( including egg  liqueur, advocate, advokat or  advocaat) containing chicken egg yolk that 
contain  at least 14% alcohol.  
(2) Alkalised duck or chicken eggs ( “Century or 100 year old eggs ”) which are accompanied by a 
manufacturer’s declaration stating the eggs have been transformed in an alkaline salt to gradually rai se 
the pH of the egg to around 10 -12 during the curing process.  
(3) Baked confectionery, bread, biscuits, cakes, cracker s and puddings containing egg ingredient s.  
(4) Dietary protein supplements  containing egg ingre dients.  
(5) Pasta and noodles containing egg .  
(6) Mayonnaise and salad dressing  containing no more  than 20% egg ingredient as stated on the product 
label or an accompanying manufacturer’s declaration.  
(7) Mooncakes containing whole egg that  are accompanied by a manuf acturer’s declaration  which states :  
a) The product does  not contain any meat or meat product fillings; and  
b) The product reached a core temperature greater tha n 60°C for at least 3.5 minutes or 70°C for 2 
minutes.  
(8) Non-alcoholic drinks (such as e ggnog) contain ing greater than 5% egg yolk which are accompanied by a 
manufacturer’s declaration stating that the egg has undergone one of the following heat treatments:  
a) 69°C for at least 30 minutes; or  
b) 80°C for at least 25 seconds; or  
c) 83°C for at least 15 seconds.  
(9) Products that have been either;  
a) subjected to a retort process of Fo3 or greater measured at the core (refer to Schedule 3  of the IHS 
for time and temperatures to achieve Fo3 measured at the core)  as declared in an accompanying 
manufacturer’s declaration; or 
b) subjected to an equivalent thermal process of Fo3 or greater (see Schedule 3  of the IHS ) as 
declared in an accompanying competent authority endorsed manufacturer’s declaration.  
Note:  Other ingredients contained in these products must meet the requiremen ts of the applicable 
IHS. See the IHS EDIPROIC.ALL for requirements for private consignments.  
5.1.3 Other products containing chicken egg  
(1) Products containing no more than  5% egg ingredients may be imported from any country provided all the 
following requirements  are met;  
a) The product is commercially prepared and packaged,  
b) The product is in the original sealed packaging on arrival,  
c) The product must be:   
Ministry for Primary Industries   Risk Management Proposal: Processed Egg Products  • 5 i) Accompanied by a manufacturer’s declaration which certifies that the product contains no 
more 5% egg ingredients; or 
ii) Is contained in the original packaging which states the product contains no more than  5% egg.  
(2) Products containing pasteurised egg in quantities more  than 5% and less than 21% may be given 
clearance provided that:  
a) The product(s) is accompanied by a manuf acturer’s declaration specifying that at any stage of the 
manufacturing process  the product or the egg ingredients were heat treated and have reached  a 
core temperature of : 
i) At least 60°C for at least 60 minutes; or  
ii) At least 80°C for at least 10 minutes; o r  
iii) At least 100°C for at least than 5 minutes.  
(3) Products containing up to 100% egg, including products that are not shelf -stable and whole cooked frozen 
eggs, [and other than those specified in clause 5.1.2 and 5.1.3 (1)] may be imp orted from any country 
provided t he consignment is accompanied by a Competent Authority endorsed manufacturer’s declaration 
stating the product , or egg included in the product has reached a core temperature of at least:  
a) 60° C for at least 3.5 minutes, or  
b) 64°C for at least 2.5 minutes, or  
c) 70° C for at least 2 minutes.  
5.2 Additional risk management measures  
(1) Additional risk management measures  above the eligibility criteria listed above are justified for the 
following two organisms:  
a) Exotic group 1 avian adenoviruses associated with hydropericardium syndrome (Angara disease).  
b) Exotic avian influenza (AI) viruses.  
5.3 Group 1 Adenoviruses   
5.3.1 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 serotype fowl adenovirus 4 (FAdV -4) has 
not been described in New Zealand and is considered a risk in egg products . Angara disease is not listed 
by the World Organisation for Animal Health (OIE) in the Terrestrial Animal Health Code (the Code ). 
(2) The following r isk management options  were  presented for this organism in the IRA 2008  and are also 
conside red appropriate for liquid pasteurised egg in the RRA : Pasteurised Eggs  Addendum to 2008 Import 
Risk Analysis (RRA 2015) : 
a) Assurance that eggs used have been derived from flocks in countries or geographic regions where 
Angara disease has not been recognised . 
b) The source flock could be tested to ensure freedom from FAdV -4.  
c) Studies of liver homogenate extracts have shown that heat treatment of 60°C for greater than one 
hour destroys FAdV -4 infectivity. Further heat treatments of manufactured powders could ther efore 
be used to destroy any FAdV -4 present.  
(3) The options presented in the I RA 2008 are consistent with the IHS POUEGGIC.SPE . In addition, there is a 
heat treatment option . This option c an be included in the new IHS.  
Note: This heat treatment option is not  available for the liquid pasteurised product s as this heat treatment 
is not likely to be suitable for  their manufacture.  
(4) Required documentation will be a  manufacturer’s declaration and veterinary certificat ion that the product 
meets the eligibility requir ements and that the egg product is either:  
a) Heat treated at a temperature of ; 
i) at least 60° C for at least 60 minutes; or  
ii) at least 80° C for at least 10 minutes; or   
6 • Risk Management Proposal: Processed Egg Products  Ministry for Primary Industries  iii) at least 100°C for at least 5 minutes; or  
b) Sourced from flocks in a country, zone or compartment where Angara disease has not been 
recognised (i.e. no cases reported) .   
(5) The IHS POUEG GIC.SPE  also required the product to be  manufactured in a country , zone  or 
compartment free from Angara disease . This clause  can be  replaced by the general co ndition that product 
for export is sealed in packaging and has remained separated after heat treatment from non -processed 
product and from product not of equivalent health status.  
(6) Consideration was given to the manufacturing processes and exposure pathways  of specified shelf -stable 
products and, with the exception of mayonnaise and salad dressings,  it was concluded that the minimum 
eligibility requirements are  sufficient to mitigate the risks associated with importation of these products.  
(7) Further risk work  on commercially manufactured shelf -stable mayonnaise with up to 20% egg content  
assessed the likelihood of exposure and establishment of FAdV -4 to be negligible. The commercial 
processing, limited egg content, the acidic pH and the shelf -stable nature of the product provide additional 
risk reduction. M ayonnaise and salad dressing that is commercially manufactured and packaged and i s 
shelf stable and contains no more  than 20% egg ingredients pose minimal risk of exposure and c an be 
imported  from all countri es. 
(8) Recommendations for other products containing egg were made in the risk assessments mentioned in 
Section 4(5) above. From these assessments it was concluded that risk mitigation measures for products 
that contain up to 100% egg should be in accordance with t he recommendations listed in 5.3 .1 (4) above. 
For imports of mayonnaise and salad dressing from all co untries  where the egg content exceeds 20%, the 
requirements in 5.3 .1 (4) above must be met.  
(9) Private consignments of mayonnaise , salad dressing  and m ooncakes  from all countries are covered in the 
IHS EDIPROIC.ALL . 
(10) Products that contain no more than  5% egg are considered to pose a negligible risk so no additional 
measures are proposed. For products containing more than  5% and less than 21% egg ingredients, the 
heat treatments recommended for Angara disease are currently listed in the IHS EDIPROIC.ALL  and 
these will be carried over into the new IHS.  
5.3.2 Recommendation  
(1) Shelf-stable spray dried egg powder/crystal  (whole egg, yolk and albumen) : 
a) The product must be accompanied by a Competent Authority endorsed veterinary certificate, which 
states t he eggs used to manufacture the product  originate d from flocks in a country, zone or 
compartment where Angara disease has not been recognised (i.e. no c ases reported); or  
b) The product must be accompanied by a manufacturer’s declaration, verified and endorsed by the 
Competent Authority, which states t he egg powders /crystals reached a core temperature  of at least 
60°C for at least  one hour . 
(2) Liquid pasteurise d egg products : 
a) The product must be accompanied by a veterinary certificate endorsed by the Competent Authority 
which states t he eggs used to manufacture the product originate d from flocks in a country, zone or 
compartment where Angara disease has not been  recognised (i.e. no cases reported) . 
(3) Specified shelf -stable products  
a) No specific recommendations are made for these highly processed products with defined end uses , 
which limit the exposure pathway , with the exception of mayonnaise and salad dressing  containing 
greater than 10% egg . The combination of the processing and exposure pathway means there is a 
negligible risk associated with these commodities.  
(4) Products containing up to 100% egg , including products that are not shelf -stable and whole cooked frozen 
eggs , [with the exception of  those specified in clause 5.1. 2 and 5.1. 3(1) and (2) )] may be imported from 
any country provided:  
a) For Angara disease (caused by FAdV -4) the product is accompanied by either :  
Ministry for Primary Industries   Risk Management Proposal: Processed Egg Products  • 7 i) A veterinary certificate endorsed by the Competent Authority that states  the eggs used to 
manufacture the product originated from flocks in a country, zone or compartment where 
Angara disease has not been recognised (i.e. no cases reported) ; or 
b) A manufactur er’s declaration, verified and endorsed by the Competent Authority, which states the 
product , or the eggs used to manufacture the product  reached a core temperature of at least;  
 
i) 60°c for at least 60 minutes; or  
ii) 80°c for at least 10 minutes; or  
iii) 100°C for at least 5 minutes; or  
5.4 Avian influenza viruses  
5.4.1 Discussion  
(1) AI viruses are not identified as  a hazard in egg powders that have been pasteurised at a temperature of at 
least 60°C for a period of 3.5 minutes. AI viruses may not be inactivated following treatme nt at 54.4°C for 
a period of 7 days, so are assessed to be a risk  in egg albumen powders  and liquid pasteurised egg  white . 
(2) The options presented in the IRA 2008 to manage the risk in egg albumen powder are as follows:  
a) 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 (consistent with the Code ). 
b) Source flocks tested to ensure freedom of AI viruses . 
c) Eggs used could be certified to have originated from a country, zone or compartment free of AI 
(consist ent with the Code ). 
d) An additional heat treatment option of a temperature of at least 60°C for 10 days is also considered 
suitable. This heat treatment has been considered previously by the risk analysis team as a request 
for an equivalence decision.1 
(3) The RRA : Pasteurised Eggs Addendum to 2008 Import Risk Analysis identified that a heat treatment of at 
least 64°C for no less than 2.5 minutes would be sufficient to inactivate  AI viruses, but not for product 
treated at 55°C for no less than 9.5 minutes.  
(4) The Code has the following recommendations for inactivation of  AI virus in  liquid egg white which can also 
be included in the IHS, although they were not specifically considered in the risk assess ment for 
pasteurised egg whites. The product must have reached a core temperature of:  
a) At least 55.6°C for  at least 870 seconds  (14.5 minutes) ; or 
b) At least 56.7°C for a least  232 seconds  (3.9 minutes) . 
(5) The requirement in the IHS POUE GGIC.SPE  to declare the product is manufactured in a country, zone or 
compartment free from avian influenza can be replaced by the general condition that product for export is 
sealed in packaging and has remained separated after heat treatment from non -processed product and 
from product not of equivalent health status . 
5.4.2 Recommendation  
(1) No further measures are recommended for egg powders that ha ve undergone a heat treatment of at least  
60°C for a t least  3.5 minutes , or liquid egg that has undergone a heat treatment of at least 6 4°C for at 
least  2.5 minutes.  
(2) Shelf -stable, spray -dried e gg alb umen powder /crystal :  
a) The product must be accompanied by a veterinary certificate endorsed by the Competent Authority , 
which states t he eggs used to manufacture the product  originate d from flocks in a country, zone or 
compartment which is free from high p athogenicity avian influenza in poultry as described in the 
Code ; or 
b) The product must be accompanied by a manufacturer’s declaration, verified and endorsed by the 
Competent Authority, which states the product has been processed to ensure the destruction of  
                                                 
1 Swayne and Beck (2004) determined that  the D value for HPAI in dried egg white is 1.3 days at 59C and 1.0 days at 61C.  
  
8 • Risk Management Proposal: Processed Egg Products  Ministry for Primary Industries  avian influenza viruses in accordance with the Code  or one of the following time and temperature 
parameters:  
i) At least 54.4°C for at least 21.38 days; or  
ii) At least 67°C for at least 0.83 days.  
iii) At least 60°C for at least 10 days; or  
(3) Liquid pasteurised egg white:  
a) The product must be accompanied by a veterinary certificate endorsed by the Competent Authority, 
which states t he eggs used to manufacture the product originate d from flocks in a country, zone or 
compartment which is free from notifiable avian influenza as described in the Code ; or 
b) The product must be accompanied by a manufacturer’s declaration , verified and endorsed by the 
Competent Authority, which states the pr oduct has undergone a heat treatment suitable for the 
inactivation of avian influenza viruses in accordance with the  Code . 
(4) Specified shelf -stable products : 
a) No specific recommendations are made for these highly processed products with defined end uses 
which  limit the exposure pathway. The combination of the processing and exposure pathway means 
there is a negligible risk associated with these commodities.  
(5) Products containing up to 100% egg, including products that are not shelf -stable and whole cooked froze n 
eggs, [and other than those specified in clause 5.1. 2 and 5.1.3 (1)and (2) ] may be imported from any 
country provided  the consignment is accompanied by a manufacturer’s declaration stating the egg 
ingredient in the product is heat treated and has reached  a core temperature of  at least : 
i) 60° C for at least 3.5 minutes, or  
ii) 64°C for at least 2.5 minutes; or  
iii) 70° C for at least 2 minutes.  
Note:  Other ingredients contained in these products must meet the requirements of the applicable IHS. 
See the IHS EDIPROIC.A LL for requirements for private consignments