How We Pasteurize Eggs
- We start with clean, fresh eggs.
- The eggs are then submerged in a water bath, where computer-controlled temperature zones monitor and assure accurate pasteurization.
- The combination of time and temperature heats the eggs in their shells to the exact temperature needed to help destroy bacteria, to effectively and safely manage the risk from Salmonella—without cooking the egg.
- After pasteurization, the eggs are sealed with an FDA-approved, food-grade wax coating to prevent contamination and preserve product freshness.
- After pasteurization, the eggs are dried, cooled, and then stamped with a , which identifies them as pasteurized by the Safest Choice® precision-pasteurization process.
- Eggs are packed in 2.5 dozen paperboard foodservice flats, 6 to a case of 15 dozen.
You can count on Davidson's® for the highest quality pasteurized eggs available anywhere in the US. In fact, Davidson's Safest Choice pasteurized shell eggs have earned the ACF Seal of Approval for culinary performance.
Free Food Safety Inservice
Food safety starts on the farm, works its way through food processing & distribution and then finds its way to those who cook and serve food. About 7 of every 10 of foodborne illnesses are linked to food we eat away from home. Download a free inservice for training your foodservice employees about farm-to-fork food safety.