Alpharetta, GA, United Egg Association, 2002. — 61 p.Pasteurization methods used by the egg products industry have served the industry and the consumer well. There have been no Salmonella outbreaks from pasteurized eggs. Nevertheless, there have been some significant changes in recent years that may impact the effectiveness of egg pasteurization. The purposes of the revision of the Egg Pasteurization Manual are:
- To review the impact of modern egg production and egg processing practices on the effectiveness of existing egg products pasteurization methods.
- To validate or propose new egg pasteurization guidelines where necessary.
- To provide a tool for processing plants to select adequate pasteurization processes according to their performance standards.
