Pasteurized Fresh Egg
Pasteurization of liquid egg products is mandated by FDA (21 CFR 118; 9 CFR 590) to reduce Salmonella risk while egg is a major food allergen requiring declaration. Nutritionally similar to non-pasteurized egg.
What it is
Whole egg liquid (or shell egg) heat-treated under FDA-defined pasteurization conditions to inactivate Salmonella while preserving function.
Protein/binder/leavening ingredient in baked goods, sauces, and prepared foods; safer alternative to raw egg.
Why it's flagged
- egg allergen
- cholesterol contribution
What regulators actually say
"All liquid, frozen and dried egg products distributed for consumption must be pasteurized."
"This part establishes requirements for shell egg producers to implement measures to prevent Salmonella Enteritidis (SE) from contaminating eggs on the farm."
Regulatory status
United States — FDA
Egg products regulated by USDA-FSIS (9 CFR 590) and FDA (21 CFR 118); egg is a major allergen under FALCPA.
European Union — EFSA
Egg in Annex II of EU 1169/2011 as required-declaration allergen; processing per Reg. 853/2004.
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