How do egg farms pasteurize its eggs?

Here's why:

* Safety Concerns: Pasteurization involves heating eggs to a specific temperature for a set time to kill harmful bacteria. This process can negatively affect the egg's quality, including its flavor, texture, and nutritional value.

* Practicality: Pasteurizing individual eggs on a farm-scale would be incredibly inefficient and impractical.

So, how are eggs pasteurized?

1. Collection: Eggs are collected from the farm and transported to a processing facility.

2. Washing and Grading: Eggs are washed and graded based on size and quality.

3. Pasteurization: Eggs are then placed in a specialized vat or tank where they are heated to a specific temperature (usually around 140°F or 60°C) for a set amount of time (around 3 minutes).

4. Cooling and Packaging: After pasteurization, eggs are cooled and packaged for distribution.

Who pasteurizes eggs?

* Processing Facilities: Large-scale egg processing facilities, not individual farms, are responsible for pasteurizing eggs.

* Commercial Buyers: Restaurants, bakeries, and other food businesses often purchase pasteurized eggs for safety and consistency reasons.

It's important to note that while pasteurized eggs are safer than unpasteurized eggs, they are not immune to all bacteria. Proper handling and storage are still essential for maintaining food safety.