What is Pasteurization?


Pasteurization is a century-old process that destroys pathogens through simple heat, and is well-known for its role in making milk and juices safe for consumption. To pasteurize a food means to destroy harmful microorganisms (e.g., bacteria and viruses) by applying a precise amount of heat for a specified period of time. This straightforward food safety technique was invented by French chemist and microbiologist Louis Pasteur in 1864.

Early use of pasteurization for milk prevented life-threatening diseases such as tuberculosis and scarlet fever. Milk pasteurization was widespread in the US by the early 20th century—and this simple, natural process has prevented widespread illness and suffering.

The science for pasteurizing fresh eggs in their shells was developed in the late 1980s, but scaled up commercially only in the last decade. The egg pasteurization process is entirely natural, in that it involves only heat (not chemicals or irradiation). Shell egg pasteurization kills Salmonella bacteria and Bird Flu virus if present inside and outside the eggs. The egg pasteurization process does not cook the egg, protecting the wholesome quality and farm-fresh flavor you enjoy.