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 63ÂºC (145ÂºF) 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
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