Irradiated eggs where to buy

That will hopefully mean more to you than it does to me! As for shelf life, I would imagine there are few negative effects - if anything they should last longer as there will be fewer bacteria, providing you've used sterilised equipment. Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. How can I buy or make pasteurized eggs?

Ask Question. Asked 10 years, 4 months ago. Active 5 years, 7 months ago. Viewed 4k times. Now I'm wondering: Where can I obtain pasteurized or irradiated eggs? Are they only available in special stores, or in certain regions? Just in big cities, or in Europe?

Is there an easy way to pasteurize your own eggs preferably in the shell without affecting texture? How does using pasteurized eggs impact the shelf life of homemade mayonnaises and custards? Improve this question. It's a good question, but hard to answer. I've been looking for pasteurized eggs where I live, at specialized retailers and haven't found them.

I know that safest choice has been mentioned, and you said the stores listed Harris Teeter, and Lowes don't seem to have them. Enter e-mail address Show Enter password Remember me. Sign in to Unlock all the content on the site Manage which e-mail newsletters you want to receive Read about the big breakthroughs and innovations across 13 scientific topics Explore the key issues and trends within the global scientific community. Enter e-mail address This e-mail address will be used to create your account.

Reset your password. Please enter the e-mail address you used to register to reset your password Enter e-mail address. Registration complete. Biophysics Research update Irradiating eggs 05 Jan Want to read more? Register to unlock all the content on the site. E-mail Address. Today, this practice is only used on about 10 percent of commercial eggs in the US. It was much more prevalent ten to twenty years ago because eggs were held in cold storage for much longer then before distribution — often up to a year after lay, explained Howard Magwire, Vice President of Government Relations, United Egg Producers, in a phone interview.

Consequently eggs needed to be well preserved and effectively guarded against contamination. Such long storage periods were necessary because egg production was not consistent with seasonal variations. In the height of winter, cold temperatures slowed the rate of lay as hens sought to preserve their energy.

In summer, they grew lethargic in the heat and again produced fewer eggs. Another important distinction between European eggs and American eggs is how they are stored, and this ultimately leads back to the question of egg-washing. Head to an American supermarket however, and eggs are always held in refrigerated units, like milk and cheese and other dairy products.

In the UK, guidance set out by the Chartered Institution of Building Services Engineers recommends supermarkets maintain a temperature of between The USDA is just as concerned about keeping processed eggs that move from a packing facility to a store shelf to the domestic fridge at a consistent temperature.

Why the difference? Howard Magwire of United Egg Producers suggests that the British might consider the cuticle as providing adequate protection for their eggs and so are less concerned about the need to chill them.

Salmonella can make its way inside the egg in the reproductive tract of a hen before the shell is formed. Once this happens, no amount of washing of sanitizing post-lay will rid the egg rid of contamination.

Amazingly, this measure has virtually wiped out the health threat in Britain. In , there were 14, reported cases of salmonella poisoning there, by this had dropped to just cases.

In contrast, there is no such requirement for commercial hens in the US. Consequently, according to FDA data, there are about , illnesses every year caused by consuming eggs contaminated by the most common strain of salmonella. Only about one-third of farmers here choose to inoculate their flocks.