PASTEURISED SHELL EGGS VS ORDINARY EGGS
Eggs offer a complete protein and are inexpensive. Shell eggs are a crucial and versatile element in most cuisines and many of the most basic to the most sophisticated culinary techniques require shell eggs. But because eggs may contain Salmonella, a naturally occurring bacteria, ordinary shell eggs aren’t perfect.
Pasteurised Shell Eggs from Australian Pasteurised Eggs are not a Potentially Hazardous Food (PHF):
- Not a source of cross-contamination.
- Allow reduced time and temperature controls.
- Critical control points reduced.
- Fewer operational steps and procedures when handling in the kitchen.
- Prepare and serve any dish or use any culinary technique you like.
- Taste winner: Chefs in America Foundation Gold Medal of Excellence in Taste 2005, 2006, and 2007.
- HACCP, GMP, and SOP developed in conjunction with Safe Food Queensland.
- Extended shelf life of 63 days.
- Available in Medium, Large, and Extra Large.
- Wax coated to prevent cross-contamination and to lock in freshness.
- Eggs sourced from Australian egg farmers are put through an all natural process that destroys Salmonella and Avian influenza virus inside and outside the egg.
- Looks and performs just like ordinary shell eggs.
- FDA approved to exceed 5 log reduction of Salmonella (Silliker Laboratories certified).
- Leadership: Safety and indemnity from APE’s superior process technology, protected by over 25 U.S. and worldwide patents for safe shell eggs.
- Non-pasteurised eggs are defined as a PHF and their use is restricted under the food code.
- A single egg can, through cross-contamination, expose an entire foodservice facility to Salmonella.
- Even if correctly handled, an egg served in a variety of ways can expose a diner to Salmonella. Among these are: soft cooked eggs like sunny side up, over easy, soft boiled, and eggs Benedict; sauces like hollandaise and Béarnaise; dressings for Caesar salad; and desserts like crème brûlée and tiramisu.
- Salmonella is only killed through prolonged exposure to heat. In addition to the dishes listed above, there are many dishes and techniques that use under-cooked or raw eggs.
- Time and temperature controls are required for safety and documented critical control points to prevent the exposure and spread of Salmonella. Eggs require refrigeration and segregated storage.