FSM 381: Pasteurized Eggs: Food Safety without Sacrifice

Transcript [ Music ] This is Food Safety in a Minute, I’m Susie Craig. Pasteurized eggs are shell eggs gently heated to destroy pathogens while preserving their functional qualities in food. Pasteurization relies on precise time–temperature combinations, warming eggs to about 57°C for about an hour. This inactivates Salmonella without coagulating proteins or cooking the egg. Because egg proteins remain mostly unchanged, pasteurized shell eggs can still whip, thicken, bind and emulsify. They still look and act like raw eggs in recipes. This makes them safe in recipes using raw eggs such as mayonnaise, mousse, ice cream, and Caesar salad dressing. Pasteurized shell eggs are a great example of how food science improves food safety without changing the taste or quality in our everyday cooking and food preparation. From Washington State University Extension, this is Food Safety in a Minute. [ Music ] Resources United States Department of Agriculture Food Safety and Inspection Service. Egg Products and Food Safety. www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/eggs/egg-products-and-food-safety?utm_source=chatgpt.com. Accessed online 1/25/26.