Australian Pasteurised Eggs (APE) is assuring safety against salmonella in the egg supply chain with its technology removing 99.9 per cent of bacteria and extending shelf life to 90 days.
According to APE, Australia has the highest incident rate of salmonella outbreaks in the developed world, with most occurring from mishandling eggs within the supply chain.
The newly available whole-egg, in-shell pasteurisation preserves full flavour, texture and appearance of how the egg is served and assures safety in the egg supply chain, with raw or undercooked recipe versatility.
“Pasteurising an egg starts with freshly laid shell eggs from approved, certified and inspected farms,” said food safety and quality advocate Gabrielle Thoreau.
“The process involves submerging eggs into moving water baths using precise time and temperature zones to pasteurise and kill the bacteria. They are then coated with food grade wax to further protect the outer shell.”
“For a long time, eggs have been taken off the menu due to the risks or replaced with a substitute like liquid pulp. This new technology is a game changer for the hospitality industry as it allows people to enjoy runny eggs again, without the concern of becoming sick.”
Thoreau further added that under current legislation, food businesses must cook with and serve pasteurised products.
According to APE, it is currently the only organisation in Australia providing a pasteurised whole shell egg solution.
