*written by Andrew Akhaphong, Mackenthun's Registered & Licensed Dietitian Updated: 5/27/2021
Pasteurization is a confusing topic when it comes to eggs. We hear about pasteurization for dairy products quite often. Now - there are many claiming pasteurization is not necessary and you may be able to find a non-pasteurized product on the market, whether in-store or online.
Pastuerization is a method developed by French chemist and microbiologist, Louis Pasteur, in the 1860's. The International Dairy Foods Association defines pasteurization as the process of applying heat to destroy bacteria or viruses on food that can cause foodborne illness (food poisoning). Fun fact - some sources say Louis Pasteur is the mastermind of immunology and developed the principles of vaccination to prevent or reduce infection.
Many food products today use pasteurization - milk beverages, bottled fruit juices, and even eggs!
According to the United States Department of Agriculture (USDA), "pasteurized eggs are heated in warm water baths using controlled time and temperature, to destroy any bacteria that might be present, but the process does not cook the eggs. Any process used for eggs in shell pasteurization has to be approved by the United States Food and Drug Administration (FDA)".
The major foodborne illness-causing bacteria found on eggs are salmonella.
Is Pasteurization Safe for Humans?
Yes.
In recent years, there have been many false health claims about pasteurization and its affect on humans as well as food products.
According to Best Food Facts, a non-profit organization that aims to provide scientific educational information, says the following off egg pasteurization.
Egg pasteurization does not destroy or alter egg nutrition.
You cannot microwave or use other form of method to pasteurize eggs without cooking eggs. According to the USDA, “the equipment to pasteurize eggs isn’t available for home use, and it is not possible to pasteurize shell eggs at home without cooking the contents of the egg".
Are All Egg Products in the United States Pasteurized?
No.
Not all egg products in the United States are pasteurized.
It is a very common misconception that all are. Currently the egg products that are pasteurized are liquid eggs (egg substitutes like Egg Beaters® or other form of liquified egg white), and shelled eggs with the "p" stamp designating pasteurization (see image below).
Shelled eggs without the "p" stamp are not pasteurized. Persons who are at risk for salmonella such as infants and children, pregnant women, the elderly, and immunocompromised are recommended to consume pasteurized eggs if they would like to eat a runny egg (sunny side, soft-boiled, over easy, etc).
Eggs can become infected with a bacteria called salmonella, either because they were exposed to live poultry droppings, or, are laid in an area that is not very clean and prone to salmonella infestation.
According to Jodi Henke of Successful Farming (08/03/2020), eggs have a protective lining on the outside of its shell known as "bloom" or "cuticle". When this gets damaged, the porous eggshell becomes exposed which increases the risk of bacteria like salmonella to enter into the egg.
In the 1970's, the USDA recommended persons and egg farmers to wash their eggs to clean it free from residue; however, the washing is knowingly creating tears or breaks in the bloom of the egg. This is also why in the United States, our eggs are refrigerated whereas other parts of the world it is not. This is to extend the shelf live of eggs and reduce risk of food borne-causing bacteria to enter into the now porous eggs.
According to the Center for Disease Control and Prevention (CDC), signs of salmonella infection are...
diarrhea
fever
abdominal cramps
Symptoms begin within six hours to six days after infection and may last four to seven days. Unfortunately, some people do not develop symptoms at all despite being infected with salmonella while others may experience symptoms even longer.
If salmonella infection is left untreated, it may cause further concerns of infection and spread to the urinary system, blood, bones, joints, and nervous system.
Treatment often involves...
Drinking extra fluids as long as diarrhea lasts. Dehydration from diarrhea can put one in more risk and may require a trip to the emergency room.
Antibiotics for at-risk age groups and prolonged infections.
To prevent salmonella...
Cook unpasteurized eggs to 160F or use pasteurized eggs to reduce risk if wanting runny eggs.
Use liquid egg products.
The color of the eggs do not lower the risk of salmonella. The color only signifies the breed of hen that laid them.
Organic, cage-free, free-range, grass-fed, etc. of eggs do not lower the risk of salmonella. Besides potential infection from hens, chickens and roosters, salmonella can also be carried by other critters like rodents, water, dust, feed, and other birds!
Should I Avoid Eggs Altogether?
Yes and no.
Yes - if you are allergic to eggs, have an intolerance to its fat or protein content, or have dietary restrictions such as for veganism or non-ovo vegetarianism.
An allergy is an autoimmune response, often immediately after consuming food, that may cause anaphylactic shock, or, cause a person to experience hives or rashes, swelling, redness, difficulty breathing, asthma, coughing. An intolerance is a response to food that may cause abdominal pain or discomfort, bloating, diarrhea, or constipation
No - eggs are nutritious and an affordable source of protein!
According to the American Egg Board, 1 large egg provides approximately 5 grams of total fat, 185 mg of cholesterol, and 6 grams of protein.
Over the years, there have been many arguments that claim eggs are bad because they are high in cholesterol; thus, people should only eat egg whites or skip it altogether. In reality, the cholesterol in eggs are not that detrimental to one's health compared to the amount found in animal fat or greasy, fried foods. Cholesterol from saturated fat and trans fat are the most concerning.
The saturated fat to healthy fat ratio in eggs are also pretty good. There are approximately 1.5 grams of saturated fat in a large egg; subtract this from 5 grams of total fat and you are left with approximately 3.5 grams of healthy fats (polyunsaturated fats, monounsaturated fats).
Eggs are an excellent and an affordable source of complete protein to support skin health, muscle mass, and many other metabolic functions of the human body such as hormone development.
Eggs are a great source of biotin which is essential for metabolism and healthy skin, selenium to support thyroid health, and pantothenic acid (Vitamin B5) for supporting the liver in fat metabolism!