Risk Management

Choosing Davidson's Safest Choice® pasteurized shell eggs for your foodservice operation is a matter of risk management.

Eggs are an essential, affordable food, but raw eggs—if not pasteurized—can be a source of foodborne illness caused by Salmonella bacteria. Raw eggs, undercooked eggs, or dishes made with them have been identified as the cause of 4 out of 5 Salmonella enteritidis infections in the U.S.

CDC recommends pasteurized eggs

The CDC says that using unpasteurized shell eggs is more likely to cause foodborne illness. Read more: CDC 'Cracks Down' on Unpasteurized Eggs in Restaurants

The USDA estimates that 2.3 million eggs contaminated with Salmonella enter the market each year. It warns that "everyone is at risk for egg-associated Salmonellosis." It's not just about your favorite sunny side up or poached egg. Consider the popular recipes that feature raw eggs, like eggnog, Caesar salads, eggs benedict, mousses, frostings, and hollandaise sauce.

In 2009, The Center for Science in the Public Interest released a report identifying the 10 riskiest foods regulated by the FDA. Eggs were #2, bearing responsibility for 352 outbreaks and 11,163 reported cases of illness between 1990 and 2006.

You can protect your business, your brand, and your customers from Salmonella. Davidson's pasteurized eggs undergo a pasteurization process, so you can use our eggs any way you'd like.

Manage your risk—and your reputation

All shell eggs are not created equal. If a shell egg isn't pasteurized, then it hasn't been treated to reduce the Salmonella risk.

Kitchen Cheat Sheet:
Classic Egg Favorites

Eggs are a classic comfort food—economical and versatile. Help your team prepare classic egg favorites such as soft scrambled eggs and the beloved omelet perfectly every time. Download our cheat sheet and read more on the Davidson's Safest Choice® Foodservice blog >

FDA Food Code Explains Egg Safety & Pasteurized Eggs

The FDA, in its 2013 Food Code, identifies "inadequate cooking, such as undercooking raw shell eggs" as one of the top five contributors to foodborne illness in foodservice. Read more in the Davidson's Safest Choice® Foodservice blog >