How we pasteurise whole shell eggs

  1. We start with clean, farm fresh eggs from approved, certified, and inspected farms.
  2. The eggs are then submerged in all natural water bath, where computer-controlled temperature zones monitor and assure accurate pasteurisation.
  3. The combination of time and temperature heats the eggs in their shells to the exact temperature needed to destroy all bacteria, exceeding established food safety standards—without cooking the egg.
  4. After pasteurisation, the eggs are sealed with an approved, food-grade wax coating to prevent cross-contamination and preserve product freshness.
  5. After pasteurisation, the eggs are dried, cooled, and then stamped with a Green P, which identifies them as pasteurised by the precision pasteurisation process.
  6. The newly marked safe eggs are packaged in retail or foodservice packs, dated, labelled, and stored under refrigeration.

At Australian Pasteurised Eggs®, our facilities and production are managed under controlled Hazard Analysis and Critical Control Points (HACCP – rigorous food safety) procedures, adhering to defined Standard Operating Procedures (SOPs) and Good Manufacturing Practices (GMPs) for safe food processing. Australian Pasteurised Eggs is Safe Food Production Queensland Accredited.

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 contaminate food that comes into contact with that surface.

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

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