Salmonella-free eggs benefit sales
National Pasteurized Eggs Inc’s sales of its Davidson’s Safest Choice Pasteurized Shell Eggs have jumped 40% to foodservice providers since 1 January, 2007, the company reports.
Much of the growth in sales is attributed to increased demand on the West Coast where heightened food safety concerns and changes in the CalCode are increasing food safety awareness amoung consumers and driving demand.
The new 2007 CalCode has adopted many of the practices recommended to prevent foodborne illnesses by the Centers for Disease Control and Prevention, the US Food & Drug Administration and the USDA’s Food Safety & Inspection Service, including a standard that eggs should be cooked to a minimum of 63ºC (145ºF) for at least 15 sec to be safe from salmonella bacteria. If this is not possible, CalCode recommends pasteurized eggs or egg products as an alternative. Furthermore, the use of pasteurized shell, liquid, frozen or dry eggs or egg products in food preparation in any licensed healthcare facilities, as well as public or private school is recommended.
“The CalCode delivers new attention to food safety and the benefits of using pasteurized eggs, which include kitchen safety, preventing cross contamination and egg safety,” said president of National Pasteurized Eggs, Greg West.
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