Pasteurization Benefits for Eggs and Other Foods
Here at Davidson’s™ we are proud to offer safe, high-quality eggs to our customers. There are many factors that contribute to our superior quality including sourcing farm-fresh eggs from USDA-inspected farms and only using USDA-certified grade AA eggs—the highest grade available. Additionally, our patented pasteurization process eliminates the risk of Salmonella and other bacteria that lead to spoiling and foodborne illness. As a result, our eggs have been tested and approved by the American Culinary Federation for superior quality and flavor.
What is pasteurization?
While pasteurization is one of the things that make our eggs different, we are among many other items in the grocery store that also use heat treatment to improve quality.
Originally developed in France as a way to preserve the taste and aroma of aged wine, pasteurization is a heat process that kills the bacteria that causes spoilage and foodborne illness. We have used pasteurization in the U.S. for more than 100 years. As technology evolves, we are seeing the food industry utilize heat to improve the safety and quality of dairy products, fruit and vegetable juices, alcoholic beverages, and nuts. Let’s find out what the benefits of pasteurization are for these foods.
Fresh-squeezed juice can be risky
Fresh juice is delicious and packed full of nutrition, but many advocates of this growing beverage trend are unaware of the risks. When produce is squeezed to extract the juice, any bacteria that might be on its outside or within can become part of the finished product. According to the Academy of Nutrition and Dietetics, unless juice is further processed to destroy E. coli and other potentially harmful pathogens, it could be dangerous for individuals with weakened immune systems to consume. Although most juice sold in the grocery store has been pasteurized, you may want to ask or double check the label if purchasing fresh-squeezed juice from a restaurant, juice bar, or farmers market.
Pasteurizing almonds for consumer safety
One of the most recent industries to adopt pasteurization to improve food safety in the U.S. is the almond industry. California almonds, which are nearly all the almonds found in the U.S., are required by law to be pasteurized. The regulation is a result of two Salmonella outbreaks traced back to almonds in the early 2000s. Since then, the Almond Board has worked with the USDA and other food safety experts to establish strict safety procedures.
Milk pasteurization prevents disease
Most of us think of milk when we hear the word pasteurization. Heating milk to eliminate bacteria dates back to the early 1800s, but it wasn’t until the early 1900s when the city of Chicago passed the first law to require pasteurization of milk. Since then, milk pasteurization has been found to reduce infections from several milk-borne pathogens including tuberculosis, Salmonella, listeria, E.coli, campylobacter, and diphtheria. The dairy industry also uses pasteurized cream to make yogurt, butter, ice cream, sour cream, and some fresh cheeses.
Yogurt pasteurization turns up the heat
Yogurt production is unique in that its high-heat treatment achieves two goals. Not only does pasteurization reduce the number of spoilage organisms in order to provide a better environment for the starter cultures (good bacteria), but the heat is used for a longer period of time to denature the whey proteins. The change in protein forms a more stable gel, which helps create the unique texture of yogurt and prevents separation.
How do we pasteurize Davidson’s Safest Choice® eggs?
Our patented pasteurization technology destroys viruses and bacteria without changing the flavor or nutrition of the eggs. Find out how we pasteurize eggs and remember to always make the safest choice for your friends and family!