Frequently Asked Questions

Pasteurisation is the use of heat to help destroy bacteria. The methods used in pasteurisation are safe and have protected our food supply from dangerous bacteria for many years. Everyday items that are pasteurised include milk, cheese, and juice.

No. Liquid eggs are pasteurised, but the majority of eggs you buy in a carton at the grocery store are NOT pasteurised. You can identify an Australian Pasteurised Egg by the green P stamped on the shell.

In general no, as the precision equipment to do so is not available for home use.

If you’re serious about culinary quality, you’ll be happy to know that pasteurised eggs earned the prestigious American Culinary Federation (ACF) Seal of Approval in 2010. The ACF applied rigorous testing criteria to the eggs, evaluating for application, physical properties, performance, and more – testing for a variety of cooking and baking applications.

Consumption of foods containing raw or minimally cooked eggs alone or in combination with other ingredients is currently the single largest cause identified in foodborne outbreaks caused by Salmonella.

1. Food from unsafe sources.

2. Poor personal hygiene.

3. Inadequate cooking.

4. Improper holding/time and temperature.

5. Contaminated equipment/not protected from contamination.

The number of outbreaks increases in the warmer months from September to March.

Bacteria present on the egg shell can be transferred to any surface it comes into contact with and therefore can cross-contaminate food that comes into contact with that surface.

According to Australian food authorities, most foodborne outbreaks occur in the food service sector.