ARTICLE - FOOD SAFETY
Egg - standards in bakery
cropped up in South Korea on use of non sterilised egg liquid .Eggs yolk is rich source for Vitamins
cropped up in South Korea on use of non sterilised egg liquid .Eggs yolk is rich source for Vitamins
A,D,E , Folic acid ,biotin and choline. Egg liquid also acts as a leavening agent for bakery products
and provides that special flavour which we are used to fore those speciality cakes.
and provides that special flavour which we are used to fore those speciality cakes.
Food technologist argument is that the food can be contaminated and can have bacterias like
Salmonella .Where as Egg liquid manufacturers counters this by the fact that the cost of sterilising the
egg liquid it too expensive and bakeries prefer to use non sterilised/pasteurised egg liquid as the
process is such that these germs are eliminated during baking .
Eggs are used commercially in bakeries as Eggs in shell , Eggs in refrigerated liquid form , Egg dried
powder.Few countries have stipulated that the all egg products to be pasteurised prior to use at
140degF for at least for 3.5 minutes .Other Important standards followed is the bacterial count for egg
liquid which is limited to 10000 viable bacteria per gram and for egg white frozen it is 50000 viable
bacteria per gram .In addition to bacteria limit for yeast ,molds and coliforms to be less than 10 per
gram .
Countries like USA has banned non sterilised egg for food processing industry , where as Japan has
sets standards by bacterial count .
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