15, 1977, as amended at 58 FR 2884, Jan. 6, 1993]. The hydrogen peroxide solution used shall comply with the specification of the United States Pharmacopeia, except that it may exceed the concentration specified therein and it does not contain a preservative. The glucose-oxidase-catalase preparation used is one that is generally recognized as safe within the meaning of section 201(s) of the Federal Food, Drug, and Cosmetic Act. 15, 1977, as amended at 47 FR 11832, Mar. Electronic Code of Federal Regulations (eCFR). How will understanding of attitudes and predisposition enhance teaching? The pH of the liquid egg yolks is adjusted to the range of 6.0 to 7.0, if necessary, by the addition of dilute, chemically pure hydrochloric acid, and controlled fermentation is maintained by adding food-grade baker's yeast (Saccharomyces cerevisiae ). Terms of Use How long can you keep a fresh turkey in the fridge before it has to be cooked? For information on the availability of this material at NARA, call 202-741-6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html. Copyright © 15, 1977, as amended at 51 FR 11435, Apr. No regulation shall be promulgated fixing and establishing a reasonable definition and standard of identity for the food commonly known as eggs. (1) Enzyme procedure. Either silicon dioxide complying with the provisions of § 172.480 of this chapter or sodium silicoaluminate may be added as an optional anticaking ingredient, but the amount of silicon dioxide used is not more than 1 percent and the amount of sodium silicoaluminate used is less than 2 percent by weight of the finished food. 15, 1977, unless otherwise noted. Food-grade baker's yeast (Saccharomyces cerevisiae ) is added to the liquid egg whites and controlled fermentation is maintained. Before drying, the glucose content of the liquid eggs may be reduced by one of the optional procedures set forth in paragraph (b) of this section. you know your eggs are fresh and from a reputable supplier you Also, do not eat pasteurized eggs past the use-by date or consume them if they look or smell "off.". (b) Label declaration. For the most up-to-date version of CFR Title 21, go to the Electronic Code of Federal Regulations (eCFR). Though pasteurized eggs are far less dangerous than raw unpasteurized eggs, they can make you sick if you handle them improperly. might not need to worry about it. [42 FR 14462, Mar. A glucose-oxidase-catalase preparation and hydrogen peroxide solution are added to the liquid eggs. Eggs are one of nature's most nutritious foods, and one of the major sources of food-borne illness. Source: 42 FR 14462, Mar. Instructions for Downloading Viewers and Players. [42 FR 14462, Mar. (a) Frozen eggs, frozen whole eggs, frozen mixed eggs is the food prepared by freezing liquid eggs that conform to § 160.115, with such precautions that the finished food is free of viable Salmonella microorganisms. Greenwood holds a Bachelor of Arts in pastoral leadership from Bethany University in California. (a) Frozen egg yolks, frozen yolks is the food prepared by freezing egg yolks that conform to § 160.180, with such precautions that the finished food is free of viable Salmonella microorganisms. (d) Label declaration. For the purposes of this paragraph, safe and suitable substances are those that perform a useful function in the pasteurization or other treatment to render the liquid eggs free of viable Salmonella microorganisms, and that are not food additives as defined in section 201(s) of the Federal Food, Drug, and Cosmetic Act; or, if they are food additives, they are used in conformity with regulations established pursuant to section 409 of the act. Pasteurized vs. RawPasteurization is a procedure that destroys bad bacteria. . Melanie Greenwood has been a freelance writer since 2010. The quantity used and the time of reaction are sufficient to substantially reduce the glucose content of the liquid egg yolks. All Rights Reserved. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). [42 FR 14462, Mar. They may be powdered. When the dried egg whites are used in a fabricated food, the statement "lysozyme and avidin reduced" may be omitted from any declaration of ingredients required under § 101.4 of this chapter. Most eggs are pasteurized by holding them in a warm water bath between 130° and 140° for 5 – 45 minutes. CDC: Tips to Reduce Your Risk of Salmonella from Eggs, PARTNER & LICENSEE OF THE LIVESTRONG FOUNDATION.