Pasteurization is a process of applying heat to an object for the purpose of destroying viruses and harmful organisms such as bacteria, protozoa, molds, and yeasts in food products.
The process was named after its inventor, French chemist, and microbiologist Louis Pasteur. The first pasteurization test was completed by Pasteur and Claude Bernard on April 20, 1862.
Unlike sterilization, pasteurization is not intended to kill all micro-organisms (pathogenic) in the food.
Instead, pasteurization aims to achieve a “logarithmic reduction” in the number of viable organisms, reducing their number so they are unlikely to cause disease (assuming the pasteurized product is refrigerated and consumed before its expiration date).
Pasteurized eggs are fresh shell eggs that have gone through the pasteurization (heat-killing) process for the purpose of reducing and killing the bacteria and viruses that might be contained both inside and outside of eggs.
Our patented process ensures that our eggs meet and exceed this 5 log FDA requirement without cooking the eggs.
Here is the flow process of our Pasteurized Egg: