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.
Eggs are laid in an environment where hens' excretion and airborne bacteria may be present, hence bacteria can be present on egg shells. Bacteria from the environment can enter the egg via the pores on the egg shell if the natural protective layer if breached. Bacteria can also be found INSIDE an egg as bacteria can be passed on to the egg during egg formation if the hen laying the egg is infected by Salmonella Enteritidis (SE) bacteria. A common bacteria found in eggs is SE.
Egg Story eggs are stringently pasteurized with a multi-patented USA technology to kill Salmonella bacteria and Bird Flu Virus if present inside and outside the eggs. Therefore, every member of your family, young or old can indulge in the wholesome goodness of Egg Story eggs cooked any way you like.
Egg Story Pasteurized Fresh Eggs are stringently pasteurized by the Safest Choice® precision-pasteurization process developed by NPE in USA.
Find out Why and How fresh eggs are pasteurized at N&N farm
N&N has the exclusive right to utilise the patented award-winning Safest Choice® precision-pasteurization technology developed by National Pasteurized Eggs, Inc. (NPE) in the USA. NPE is a subsidiary of Michael Foods, Inc. and is the largest producer of pasteurized shell eggs in the world.
NPE's pasteurized shell eggs are accepted and widely marketed as Davidson’s™ Safest Choice in USA. They are the food-safe option for foodservice operators, as recommended by the Food and Drug Administration (FDA) and Centers for Disease Control and Prevention (CDC) in the USA. Davidson’s™ eggs have earned the Seal of Approval from the American Culinary Federation.
Salmonella is a common bacteria found in eggs which can cause food poisoning. In Singapore and around the world, there have been several cases of Salmonella infection sourced to eggs.