Let’s find out ‘Can You Eat Raw Pasteurized Eggs?’ Because they are a nutrient-rich source of nutrients like protein and B vitamins, eggs are a common food all around the world. You can bake with them or prepare them for breakfast.
However, there’s a solid reason why your parents probably forbade you from consuming raw eggs, such as those found in cookie dough.
According to the Centers for Disease Control and Prevention, eating eggs that aren’t fully cooked or that are still raw increases your risk of getting sick (CDC). However, according to the CDC, using pasteurized eggs and fully heating them lowers your risk of being ill after consuming eggs.
But the question still stands: are pasteurized eggs safe to eat raw? Here, we delve deeper into the topic of the security of consuming raw pasteurized eggs.
What Are Pasteurized Eggs?
On egg cartons, there are numerous labels, and “pasteurized” is typically one of them. Compared to raw eggs, which can make you ill, pasteurized eggs are a safer option.
According to Jenna Volpe, RDN, LD, a registered dietitian in Austin, Texas, “pasteurized eggs are still raw eggs (until cooked), but they have been very briefly heated to and held at a specified temperature for a defined amount of time in order to sterilize any and all potential microbial growth.” The goal of this procedure is to lessen the possibility of contracting food poisoning from any microorganisms found in raw or undercooked eggs.
Fear not; according to the USDA, this method simply kills bacteria like Salmonella since eggs are prone to contamination. It also doesn’t cook the eggs, alter their appearance, or impact their nutritional value. According to a May 2021 analysis in Comprehensive Reviews in Food Science and Food Safety, one out of every 20,000 chicken eggs produced in the United States is thought to be in danger of Salmonella contamination. For this reason, pasteurization is a crucial component of egg safety.
Any eggs you buy from American supermarkets are pasteurized, even if you’re not aware of it. The USDA states that pasteurization is necessary for eggs sold in the United States.
Is It Safe to Eat Raw Pasteurized Eggs?
Cooking is a must for some of the most well-liked egg recipes (boiled eggs, poached eggs, egg cups). However, it is uncommon in the kitchen for a recipe to call for raw eggs. For instance, raw egg yolks are typically used to make mayonnaise. Using raw pasteurized eggs may be a risk-free method to enjoy these recipes if using fresh raw eggs could result in food poisoning.
The conventional rule of thumb is to stay away from meals and beverages that include raw eggs, but does this apply to pasteurized eggs as well? If the eggs have been treated to kill bacteria, it’s not a strict rule. According to the Cleveland Clinic, eating raw pasteurized eggs may even be safe.
The CDC states that pasteurized eggs can be consumed raw as long as they have been handled appropriately and stored at a temperature of no higher than 40 degrees Fahrenheit, according to Volpe. This is due to the sterilization of any and all germs that may have been present in raw eggs before pasteurization.
According to the CDC, you can manufacture foods that contain raw or undercooked eggs using pasteurized eggs. According to the Egg Safety Center, using raw pasteurized eggs is a safe way to incorporate raw eggs into dishes like Caesar dressing, eggnog, and meringues.
When to Avoid Raw Pasteurized Eggs
Only those with egg allergies should avoid consuming raw pasteurized eggs, according to Volpe, as long as they are handled and stored appropriately.
Some groups are advised to stay away from raw, fresh eggs, although pasteurized eggs might be acceptable. According to FoodSafety.gov, pregnant women shouldn’t consume raw eggs unless they have been pasteurized. Although no one should consume raw, unpasteurized eggs, the USDA notes that some populations, such as children and the elderly, are particularly vulnerable.
Overly lengthy exposure to raw pasteurized eggs on the counter can have certain dangers. Consuming raw pasteurized eggs that have been left out at room temperature might still be dangerous, according to Volpe.
In the “danger zone” temperature range of 40 to 140 F, greater microbial development can take place when eggs are left out at room temperature for extended periods of time. The USDA advises against leaving eggs out for longer than two hours as bacteria can quickly multiply.
Tip
Always use good food handling and hygiene practices when handling raw eggs, especially those that have not been processed. After handling raw pasteurized eggs, wash your hands well, sanitize any surfaces they come in contact with, and store them in the refrigerator.
Some FAQ
How do I know if my eggs are pasteurized?
While the bulk of the eggs you buy in a carton at the grocery store are NOT pasteurized, liquid eggs are. The red Circle P stamped on the shell of a Safest Choice® precision-pasteurized egg serves as a visual cue.
What is the difference between pasteurized eggs and regular eggs?
Eggs that have been pasteurized have been heated for a brief period of time at a low, constant temperature in order to eradicate any potentially hazardous bacteria without actually boiling the eggs.
Are pasteurized eggs good to eat?
If raw in-shell eggs are pasteurized, the U.S. Department of Agriculture (USDA) believes that using them is safe (14). Salmonella is a type of pathogenic bacteria that can result in food poisoning and may be present in raw eggs. Utilizing pasteurized eggs reduces the risk of getting infected with Salmonella.
