Egg Story eggs are the 1st and only PASTEURIZED shell eggs in Singapore. They have been stringently pasteurized by the Safest Choice® precision-pasteurization process which kills Salmonella and Bird Flu virus that may be present inside and outside the eggs. The distinctive benefit of pasteurized shell eggs is food safety.
Salmonella, the name of a group of bacteria, is a common cause of food poisoning in the United States. Most people infected with Salmonella develop diarrhea, fever, abdominal cramps, and vomiting 12 to 72 hours after infection. Symptoms usually last 4 to 7 days and most people get better without treatment. However, in some people, the diarrhea may be so severe that they need to be hospitalized. In these patients, the Salmonella infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated quickly with antibiotics. Certain people are at greater risk for severe illness and include children, older adults, pregnant women, and people with weakened immune systems (such as transplant patients and individuals with HIV/AIDS, cancer, and diabetes).
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.
Fresh eggs, even those with clean, uncracked shells, may contain bacteria called Salmonella that can cause foodborne illness, often called “food poisoning.”
Poultry may carry bacteria such as Salmonella that can contaminate the inside of eggs before the shells are formed. Eggs can also become contaminated from the droppings of poultry through the laying process or from the environment (e.g., contaminated poultry feed or bedding).
No. Salmonella bacteria is imperceptible in an egg. You can't see, smell, or taste them. Salmonella bacteria that causes foodborne illness is different from spoilage bacteria, which causes food to taste and/or smell bad. Thus, if an egg contains harmful Salmonella bacteria, it does not necessarily taste or smell bad. Pasteurization kills such harmful and imperceptible Salmonella Enteritidis (SE) bacteria.
The inside of eggs that appear normal can contain Salmonella that can make you sick …
Yes, thorough cooking can kill salmonella if present in the egg. However, if an egg that contains salmonella is consumed raw/ partially cooked, or used to prepare food that calls for raw/partially cooked eggs, it poses a risk of food poisoning for the consumer.
Cook eggs until both the yolk and white are firm. Egg dishes should be cooked to an internal temperature of 160°F (71°C) or hotter. Make sure that foods that contain raw or lightly cooked eggs, such as hollandaise sauce, Caesar salad dressing, and tiramisu, are made only with pasteurized eggs.
Pasteurized eggs can be used for any recipes, regardless of how cooked (or under-cooked) the eggs are. However, if the recipe calls for raw or partially-cooked eggs, do consider using pasteurized eggs for greater food safety assurance.
How can I reduce my chance of getting a Salmonella infection? Consider buying and using pasteurized eggs and egg products…
Poached eggs, sunny-side-up, half-boiled eggs, ramen eggs, mayonnaise, hollandaise or any sauce that uses raw eggs, tiramisu, egg nog, numerous Japanese dishes with a raw egg topping such as Tsukimi Udon, Tamago Gohan, etc
Pasteurized eggs are beneficial to ensure food safety and premium nutrition for everyone, especially individuals with lower immunity and pregnant ladies.
Illness from Salmonella can be serious and is more dangerous for certain people.
Older adults, infants, and people with weakened immune systems, such as those with HIV/AIDS, diabetes, or an organ transplant, may get a more serious illness that can even be life-threatening.
Absolutely not. Egg Story eggs are pasteurized at a temperature that is high enough to kill Salmonella and Bird Flu virus that may be present inside and outside the eggs - without affecting the nutritional value and farm-fresh flavour of eggs are retained through the Pasteurization process
Egg Story Pasteurized Shell Eggs are keep and sold in chillers. They have a prolonged shelf life of 60 days from production date compared to unpasteurized shell eggs which generally have a shelf life of 30 days.
No chemicals and preservatives are used in the pasteurization process. Pasteurization uses natural heat from the water bath to kill Salmonella and Bird Flu virus that may be present inside and outside the eggs.
Absolutely not. Egg Story eggs are pasteurized at a temperature that is high enough to kill Salmonella and Bird Flu virus that may be present inside and outside the eggs – without cooking the eggs.
Precise temperature and time controls are the key to effective pasteurize eggs to accurately kill SE bacteria and Bird Flu virus that may be present inside and outside the eggs. These cannot be easily achieved using cooking equipment at home. Egg Story eggs are effectively and stringently pasteurized using the multi-patented Safest Choice® precision-pasteurization process developed by National Pasteurized Eggs, Inc. (NPE) in the USA. The process is based on extensive scientific development and precision controls.
No. Egg Pasteurization uses natural heat from water and not radiation, to kill Salmonella Enteritidis (SE) bacteria and Bird Flu virus that may be present on or inside the eggs.
At N&N Agriculture, our hens are fed a nutritious and balanced diet of premium quality corn, soya and multigrains that is lower in cholesterol. Our feed is also fortified with essential vitamins including Vitamin D3 or E and Omega 3&6.
Our livestock is not administered any growth hormones and our laying hens are free from antibiotics.
Egg Story Pasteurized Fresh Eggs have a prolonged expiry period of 60 days from date of production compared to 30 days for unpasteurized eggs. Please store Egg Story eggs in the chiller to ensure maximum freshness.
The pasteurization process does not alter the external appearance of eggs. After the warm water pasteurization bath, Egg Story Pasteurized Fresh Eggs are coated with a colourless protective food-grade coating to seal the pores on the egg shell and prevent contaminants from entering the eggs. The pasteurized eggs are then marked with a red ‘P’ logo to signify ‘Pasteurized’.
When cracked onto a dark-coloured receptacle, a pasteurized fresh egg features a slightly cloudy egg white (reference image below). Heat during the pasteurization process causes the protein the egg white to coagulate (stick together more closely), hence presenting a slight cloudy look.
No, "organic" does not mean "pasteurized". Organic eggs are eggs from chickens that are fed an organic diet without antibiotics, synthetic hormones or pesticides. Pasteurized eggs have undergone a pasteurization process to kill Salmonella Enteritidis (SE) bacteria and Bird Flu virus that may be present on or inside the eggs.
Sanitized shell eggs are washed with a sanitizing chemical to kill bacteria or virus that may be present on the surface of egg shells. Pasteurized shell eggs undergo a warm water bath where precise time and temperature standards accurately pasteurizes the eggs to kill Salmonella Enteritidis (SE) bacteria and Bird Flu virus that may be present BOTH on the surface and inside the eggs.
UV Sanitised eggs are sanitised with ultraviolet light to kill the bacteria or virus that may be present on the surface of egg shells.
Pasteurized shell eggs undergo a warm water bath where precise time and temperature standards accurately pasteurizes the eggs to kill Salmonella Enteritidis (SE) bacteria and Bird Flu virus that may present BOTH on the surface and inside the eggs.