How Eggs Are Pasteurized
Davidson's Safest Choice® is the leader in pasteurized shell eggs! Using a revolutionary patented technology, National Pasteurized Eggs, Inc. produces Davidson's Safest Choice® Pasteurized Shell Eggs and distributes them across the nation. This process kills Salmonella bacteria and viruses like Avian influenza. Yet our eggs look, cook and taste just like other shell eggs.
How We Do It
- The National Pasteurized Eggs process starts with the arrival of clean, farm-fresh eggs on sanitized plastic flats from our pre-approved, USDA certified and inspected farms.
- All eggs arrive from USDA inspected, family owned and operated farms and are delivered within 48 hours of being laid.
- Hens are fed diets that contain no hormones, no antibiotics and no animal by-products are used.
- The eggs enter our patented pasteurization system where the carriers transport the eggs to our clean, warm water bath pasteurizer.
- The eggs continue through the water bath where this mixture of exact time and temperature assures accurate pasteurization. The eggs are pasteurized to exceed a 5 log reduction of harmful bacteria or viruses without cooking the eggs. The 5 log reduction of Salmonella is the regulated standard set by the FDA required for a product to be labeled pasteurized. The NPE patented process ensures that eggs meet and exceed this 5 log FDA requirement without cooking the eggs.
- The eggs move on automated carriers where they receive an optical check that identifies and removes all damaged or cracked eggs.
- The eggs then are conveyed out of the pasteurization bath and through an automatic waxing unit which applies a food grade wax protection over the egg shell. This wax acts as an additional seal to protect the eggs from absorption of any cross-contaminants that otherwise could pass through the shell's thousands of open pores.
- Next, the eggs receive a red Circle P stamp identifying them as pasteurized.
- This finished product is then packed, moved to coolers and brought to below 45°F., and palletized for shipment.
- The pasteurization facility and production are managed under controlled HACCP procedures adhering to defined SOP’s and GMP’s and Circle U Kosher approval standards. The facility and process are inspected and certified by USDA, are audited by Silliker, Inc. and approved by the FDA.
- The total pasteurization process above results in destruction of bacteria and viruses inside and outside the shell, preserving freshness and taste as well as significantly extending the shelf life of the eggs.
- That's how we pasteurize our eggs!