Egg Products and Food Safety

USDA Meat & Poultry Hotline

1-888-MPHotline

(1-888-674-6854)

The Food Safety and Inspection Service (FSIS) is the public health

agency in the U.S. Department of Agriculture responsible for ensuring

that the nation’s commercial supply of meat, poultry, and egg products

is safe, wholesome, and correctly labeled and packaged.

Food Safety Information

United States Department of Agriculture

Food Safety and Inspection Service

USDA Photo

The term “egg products” refers to eggs that are removed from their shells

for processing at facilities called “breaker plants.” The processing of egg

products includes breaking eggs, filtering, mixing, stabilizing, blending,

pasteurizing, cooling, freezing or drying, and packaging. This is done at

United States Department of Agriculture (USDA)-inspected plants.

Basic egg products include whole eggs, whites, yolks, and various

blends—with or without non-egg ingredients—that are processed and

pasteurized.

Egg products are not new. Commercial egg drying began in St. Louis,

Missouri, about 1880. The first commercial production of frozen whole eggs

began in 1903; separated eggs, in 1912. 1951 saw the first commercial

egg breaking machines. No-cholesterol refrigerated or frozen egg

substitutes first became available to consumers in 1973. They consist of

egg whites, artificial color, and other non-egg additives. Specific questions

about egg substitutes should be directed to the manufacturer or to the

Food and Drug Administration (FDA).

Congress passed the Egg Products Inspection Act (EPIA) in 1970. The

EPIA provides for the mandatory continuous inspection of the processing

of liquid, frozen, and dried egg products. From 1970 to 1995 the Poultry

Division of USDA’s Agricultural Marketing Service inspected egg products to

ensure they were wholesome, otherwise not adulterated, and properly

labeled and packaged to protect the health and welfare of consumers.

In 1995, the Food Safety and Inspection Service (FSIS) became

responsible for the inspection of egg products. FSIS inspects all egg

products, with and without added ingredients, with the exception of those

products exempted under the Act. Officially inspected egg products will

bear the USDA inspection mark.

The Department of Health and Human Services’ FDA is responsible for the

inspection of egg substitutes, imitation eggs, and similar products which

are exempted from continuous inspection under the EPIA.

Of the 76.2 billion eggs consumed in 2009, 30 percent were in the form of egg products (eggs removed

from their shells). Liquid, frozen, and dried egg products are widely used by the foodservice industry and as

ingredients in other foods, such as prepared mayonnaise and ice cream.

What Are Egg Products?

Are Egg Products New?

Who Inspects Egg

Products?
Egg Products and Food Safety

Food Safety Information 2

Currently, Canada is the only active exporter of egg products to the

United States. The EPIA specifies that egg products may not be imported

into the United States except from countries which have an egg products

inspection system equivalent to that in this country.

Egg products are used widely by the foodservice industry and the

commercial food industry. They are scrambled or made into omelets or

used as ingredients in egg dishes or other foods such as mayonnaise or

ice cream. Food manufacturers use pasteurized egg products because of

their convenience and ease in handling and storing. Because egg

products are pasteurized, institutional foodservice operators, such as

fast food chains, restaurants, hospitals, and nursing homes, use egg

products to ensure a high level of food safety. Some egg products are

sold in retail food stores.

Egg products are processed in sanitary facilities under continuous

inspection by the USDA. Shell eggs are processed into egg products by

automated equipment that removes the shell eggs from flats, washes

and sanitizes the shells, breaks the eggs and separates the whites and

yolks. The liquid egg product is filtered, may be mixed with other

ingredients, and is then chilled prior to additional processing. The

resulting egg products liquid then receives a lethality treatment such as

pasteurization or is heated in the dried form.

Egg products are pasteurized. The 1970 Egg Products Inspection Act

(EPIA) requires that all egg products distributed for consumption be

pasteurized. This means that they must be rapidly heated and held at a

minimum required temperature for a specified time. This destroys

Salmonella, but it does not cook the eggs or affect their color, flavor,

nutritional value, or use. Dried egg whites are pasteurized by heating in

the dried form, again for a specified time and at a minimum required

temperature.

Since many new and different types of egg products are now being

formulated, government and industry are currently evaluating the

effectiveness of the pasteurization processes used for these and other

products. Additional research will determine if supplemental or different

safety measures are warranted to continue to provide safe egg products

for foodservice, industry, and consumers.

Certain commodities are not presently considered egg products and are

exempt from this law. These commodities, which are under the

jurisdiction of the FDA, include freeze-dried products, imitation egg

products, and egg substitutes. Inspected and passed, pasteurized egg

products are used to make these commodities, and companies may elect

to re-pasteurize these products following formulation and before

packaging.

Egg products can be used in baking or cooking (scrambled eggs, for

example). They are pasteurized but are best used in a cooked product,

especially if served to high-risk persons, that is, infants and young

children, pregnant women and their unborn babies, older adults, and

people with weakened immune systems (such as those with HIV/AIDS,

cancer, diabetes, kidney disease, and transplant patients). Use a food

thermometer to be sure that the internal temperature of the cooked

product reaches 160 °F.

Egg products can be substituted in recipes typically made with raw eggs

that won’t be cooked (for example, Caesar salad, Hollandaise sauce,

eggnog, homemade mayonnaise, ice cream, and key lime pie). The USDA

Are All Egg Products from

the U.S.?

Why Are Egg Products

Useful?

How Are Egg Products

Made?

Why and How Are Egg

Products Pasteurized?

Are All Egg Products

Pasteurized?

Can Egg Products Be

Used As An Ingredient In

Uncooked Foods?
Food Safety for Persons with AIDS

Food Safety Focus 3

Egg Products and Food Safety

Food Safety Information 3

does not recommend eating raw shell eggs that are not cooked or are

undercooked due to the possibility that Salmonella bacteria may be

present. undercooked due to the possibility that Salmonella bacteria may

be present.

Buy only pasteurized egg products that bear the USDA inspection mark.

Make sure containers are tightly sealed. Frozen products should show no

signs of thawing. Refrigerated products should be kept at 40 °F or below.

Dried egg products should not be caked or hardened.

USDA Dried Egg Mix is a blend of dried whole eggs, nonfat dry milk,

soybean oil, and a small amount of salt. There is very little moisture in it.

To reconstitute, blend 2 tablespoons of Dried Egg Mix with 1⁄4 cup water to

make the equivalent of one large whole egg.

Dried Egg Mix is packaged in 6-ounce pouches, equivalent to about 6

eggs each. It is distributed by USDA to food banks, Indian reservations,

and other needy family outlets, and is also used in disaster feeding (for

hurricane and flood victims, for example). Dried egg mix was initially

developed for the military during the 1930’s.

A similar product called All Purpose Egg Mix, containing a greater

proportion of eggs, is now being manufactured for USDA. It is

reconstituted by mixing one part egg mix with two parts water (by

weight). All Purpose Egg Mix is available to schools as part of the School

Lunch Program and is packaged in 10-pound bags.

Safe handling and storage is necessary for all egg products to prevent

bacterial contamination. Here are recommendations from USDA:

· For best quality, store frozen egg products up to one year. Check

to be sure your freezer is set at 0 °F or lower. After thawing, do

not refreeze.

· Thaw frozen egg products in the refrigerator or under cold running

water. DO NOT THAW ON THE COUNTER.

· If the container for liquid products bears a “use-by” date, observe

it. Follow the storage and handling instructions provided by the

manufacturer.

· For liquid products without an expiration date, store unopened

containers at 40 °F or below for up to 7 days (not to exceed 3

days after opening). Do not freeze opened cartons of liquid egg

products.

· Unopened dried egg products and egg white solids can be stored

at room temperature as long as they are kept cool and dry. After

opening, store in the refrigerator.

· Reconstituted egg products should be used immediately or

refrigerated and used that day.

· USDA Commodity Dried Egg Mix should be stored at less than

50 °F, preferably in the refrigerator (at 40 °F or below). After

opening, use within 7 to 10 days. Reconstitute only the amount

needed at one time. Use reconstituted egg mix immediately or

refrigerate and use within 1 hour.

Buying Tips for Egg

Products

What is Dried Egg Mix?

Safe Handling and

Storage of Egg Products
Food Safety Questions?

Food Safety for Persons with AIDS

The USDA is an equal opportunity

 provider and employer.

Revised March 2011

Egg Products and Food Safety

FSIS encourages the reprint and distribution of this publication for food safety

education purposes. However, USDA symbols or logos may not be used

separately to imply endorsement of a commercial product or service.

Eggs are considered one of nature’s most complete foods. With the

implementation of the Nutrition Labeling and Education Act in 1994, egg

products sold at retail are also required to bear nutrition labeling. The

“Nutrition Facts” panel will tell you the nutrient composition of that

specific product per serving and its contribution to your overall diet.

In addition to nutrition information on consumer packages, other labeling

information is required for egg products. All egg products must be labeled

with:

· the common or usual name of the egg product. If the egg product

is comprised of two or more ingredients, the ingredients are listed

in descending order of predominance;

· the name and address of the packer or distributor;

· the date of pack which may be shown as a lot number or

production code number;

· the net contents;

· the official USDA inspection mark and establishment number.

Nutrition of Egg Products

Labels on Egg Products

Call the USDA Meat & Poultry Hotline

Send E-mail questions to MPHotline.fsis@usda.gov.

Ask Karen!

FSIS’ automated response

system can provide food safety

information

24/7 and a

live chat

during

Hotline

hours.

AskKaren.gov

PregunteleaKaren.gov

If you have a question

about meat, poultry, or

egg products, call the

USDA Meat and

Poultry Hotline

toll free at

1-888-MPHotline

(1-888-674-6854)

The hotline is open yearround

 Monday through Friday from

10 a.m. to 4 p.m. ET

(English or Spanish).

Recorded food safety

messages are available 24 hours a day.

Check out the

FSIS Web site at

 www.fsis.usda.gov.