Pasteurized Liquid Egg Production Process and Removal of Liquid Egg Contamination
Today, one of the main raw materials for cake, pastry, and chocolate factories is egg. Considering that this nutritious food is highly susceptible to contamination by pathogens that can be problematic for humans, the consumption of pasteurized eggs is the best recommendation.
Pasteurized Egg Production Process:
Since eggs are a food product from an animal source, they can transmit many diseases from the laying hen and its environment. This happens in two ways:
1- Contamination before laying the egg
2- Contamination after laying the egg
Microbiological and chemical analyses of eggs, along with conditions related to the laying hen, show that these two factors are directly related. The microbial load of eggs is entirely dependent on the hygiene conditions of the storage place and the diet of the laying hen, as the presence of various microbes in the body, especially in the lower part of the intestines, leads to contamination of the eggshell with these pathogens as the egg passes through this part of the hen’s body. Therefore, eggs can even be carriers of dangerous diseases before they leave the hen’s body!
The next phase is when the egg is exposed to environmental contaminants outside the hen’s body.
The most important bacteria in this context is “Salmonella enteritidis,” which causes gastrointestinal problems and poisoning in humans. Other important bacteria in this matter include Staphylococcus aureus, intestinal bacteria such as Escherichia coli, and coliforms.
For egg sanitization, the best temperature relates to the heat resistance of Salmonella in the egg, and Salmonella enteritidis, due to its higher heat resistance, receives more attention than other types of Salmonella. Based on this, the pasteurization temperature and conditions are designed to eliminate this key microorganism without affecting the functional properties of the egg.
Today, in our country, pasteurization of eggs is done using modern equipment and technologies based on global standards.
One of the key advantages of this product, in addition to its health and quality benefits, is the ease of consumption, reduced waste, and time-saving, as this method allows for separating the egg yolk and white and packaging them separately. This enables consumers to select the desired product according to their needs without wasting any part of the egg.
Pasteurized Liquid Egg Production Stages:
1- Perform quality checks on incoming eggs (if approved)
2- Transfer to raw material storage
3- Transfer to the production line
4- Transfer eggs to the egg breaker machine, passing through washing, disinfection, and visual inspection stages
5- Place each egg onto the egg breaker blades and crack them
6- Automatic separation of yolk and egg white after cracking
7- Filtration
8- Cooling
9- Storage in raw egg tanks
10- Homogenization
11- Pasteurization
12- Storage in pasteurized egg tanks
13- Packaging
14- Storage in the cold room
** In many cases, the egg is not separated, and the yolk and white are mixed together before entering the pasteurization system, where they are heated to 65-67°C, then cooled and removed from the system.
Removal of E. coli and E. coli Contamination in Pasteurized Eggs:
In some cases, despite the pasteurization process being applied to liquid eggs, issues with coliforms and Escherichia coli still persist in the eggs. To eliminate these bacteria and reduce the total count of pasteurized liquid eggs, it is recommended to use the preservative AFT2000, which has a very high ability to destroy pathogenic bacteria such as Staphylococcus aureus, coliforms, Escherichia coli, and Salmonella.
For information on the properties and effectiveness of AFT 2000 Click here
