What Is Included Under the Egg Products Inspection Act?
The term “egg products” refers to eggs that have been removed from their shells for processing at facilities called “breaker plants.” The safety of these products is the responsibility of FSIS. Basic egg products include whole eggs, whites, yolks, and various blends—with or without non-egg ingredients—that are processed and pasteurized. They may be available in liquid, frozen, and dried forms. Most are not available in supermarkets, but are used in restaurants, hospitals, and other foodservice establishments as well as by bakers, noodle makers, and other food manufacturers. Egg products are pasteurized. The 1970 Egg Products Inspection Act (EPIA) requires that all egg products distributed for consumption be pasteurized. They are rapidly heated and held at a minimum required temperature for a specified time. This destroys Salmonella, but it does not cook the eggs or affect their color, flavor, nutritional value, or use. Dried eggs are pasteurized by heating in the dried form. While insp
