Overview and Inspection Overview The term egg products refer to processed and convenience forms of eggs for commercial, foodservice, and home use. These products can be classified as refrigerated liquid, frozen, dried, and specialty products. For many years, eggs were marketed primarily as shell eggs, but in recent years egg consumption in the form of egg products has increased. Consumption of egg products in 1984 was 15% of the total eggs produced, or 25.6 million cases of shell eggs further processed. By 2003, the numbers increased to about 30% of the total egg production, or 60.9 million cases of shell eggs broken into egg products. Today, the production of frozen eggs has leveled out, some growth is noted in dried egg production, and production of refrigerated liquid eggs has greatly increased. Many new convenience forms of egg products are reaching the marketplace, both in the home and through foodservice and commercially processed foods. In fact, tremendous growth of the use of egg products has occurred in the foodservice industry, particularly in breakfast menu items and in the utilization of hard-cooked eggs on salad bars. Because they provide certain desirable functional attributes, egg products are widely used as ingredients in many food products. Fueled by increasing consumer demand for more convenience food products, growth of the egg products industry is expected to continue. Inspection The Egg Products Inspection Act (EPIA) was passed by Congress in 1970 to provide for the mandatory continuous inspection of the processing of liquid, frozen, and dried egg products. In 1995, the Food Safety and Inspection Service (FSIS) became responsible for the inspection of processed eggs. FSIS inspects all egg products except for egg substitutes, imitation eggs, and freeze-dried products, which are inspected by the Department of Health and Human Services' Food and Drug Administration (FDA). Officially inspected egg products bear the USDA inspection mark. Federal agriculture officials, or state officials acting on behalf of USDA, visit egg packers and hatcheries at least every three months to see that they are in compliance with the law. Companies that transport, ship, or receive shell eggs and egg products may also be checked periodically. Facilities that break, dry, and process shell eggs into liquid, frozen, or dried egg products must operate under a continuous USDA inspection program with an official inspector present at all times during processing. The law applies to all egg product processing facilities, regardless of size and to those selling products locally, across state lines, and internationally. The fact that U.S. processed eggs are growing in popularity is evidenced by an ever increasing demand. With today's lifestyle demands of convenience, fewer calories, lowered fat content, food safety and economy, U.S. egg products are a perfect choice.

Nutrient Composition For today's consumers, eggs hold a positive perception: Eggs are okay to eat again. And that's good news ? because as those consumers become more health-conscious, they are choosing foods with minimal ingredients and fewer synthetic additives. In fact, eggs perform multiple functions in making and processing food. And they simplify the ingredient statement. Eggs have been long regarded around the world as a beneficial ingredient for health and nutrition. Contemporary science is looking closer at the potential nutraceutical benefits of eggs. Lysozyme is extracted from egg white. Lysozyme is used in eye drops and various cold remedies. Lysozyme is also utilized as a preservative for cheese. Avidin from egg white has been used for affinity chromatographic columns for various analytical methods. Egg yolk contains lutein, which has been shown to be a factor in preventing age-related macular degeneration and cataracts. While eggs contain a small amount of this nutrient, research has shown that lutein from eggs may be more bioavailable, or absorbed and used by the body, than from richer sources. Choline from egg yolk has been shown to aid in memory development. Eggs are utilized as a culture medium in producing several vaccines used to treat various viruses. Egg yolk has been indicated to be beneficial to skin. Thus, egg yolk is added to shampoos, skin creams and other cosmetic applications. Antibodies from eggs may be used to treat various viruses. Egg yolk is used as a preservative for bovine spermatozoa used for artificial insemination. 1.1 Assayed Egg Nutrient Values - FACT 1.1 According to a study conducted by Food Processing magazine and the American Egg Board, food processors prefer real eggs over alternatives. They know eggs perform multiple functions in food product formulations and keep ingredient statements short and clean. 1.2 Egg Vitamins - FACT 1.2 Eggs have a high nutrient density because they provide excellent protein and a wide range of vitamins and minerals in proportion to their calorie count. 1.3 Egg Minerals - FACT 1.3 Many additional ingredients are required to substitute for the functionality of eggs in a recipe or formula. Contemporary consumers, however, are turned off by food labels displaying synthetic additives and unfamiliar ingredients. 1.4 Egg Lipids - FACT 1.4 Eggs contain an insignificant amount of trans fat. Similar to some fats and oils, eggs impart a rich texture, mouthfeel, flavor, and color to prepared foods. 1.5 Egg Amino Acids - FACT 1.5 Whole eggs and egg whites in particular, are frequently used in product formulations to help create smooth and creamy finished products. In addition to their own ability to aid browning, alkaline eggs can improve browning of acidic products - which ordinarily will not brown - by reducing their acidity. 1.6 Eggs as Nutraceuticals - FACT 1.6 Eggs contribute valuable nutrients, from their high-quality protein to significant levels of beneficial vitamins, antioxidants, and other important nutrients all within one single ingredient. Sialic Acid . Shown to inhibit certain stomach infections. Liposomes . Used as a controlled delivery mechanism for various drugs. Immunoglobulin yolk. (IGY). An antibody found in egg yolks. Egg Yolk Protein . (PHOSVITIN). Provides antioxidant benefits in food products. Choline . Is important in brain development. Yolk Lecithin . Has a high proportion of phosphatidylcholine. Egg lecithin contains 63% unsaturated fatty acids including Omega-3 acids, which have been shown to improve visual activity in infants and to improve fatty acid status. Egg White Lysozyme . Is being marketed in pharmaceutical products and is used as a food preservative. Shell Membrane Protein . Used to grow human skin fibroblasts experimentally for severe burns. Also being used in Japanese cosmetics.

Frequently Ask Questions Ask the Doctor Dr. Glenn Froning, is a world-renown expert on everything about eggs. The author of over 200 scientific publications and articles on poultry meat and eggs, he is a Professor Emeritus in the Department of Food Science and Technology at the University of Nebraska and the Food Science and Technology Advisor to the American Egg Board. Dr. Froning also answers the Board’s EGGSolutions™ Hotline. Please call him for information about egg products properties in processing, handling, and storage. Q: What affects the foaming properties of egg whites? A: Egg white is sensitive to high temperatures. Thus, pasteurization temperatures must be closely controlled. Yolk contamination needs to be below 0.05% to avoid loss of foaming properties. Surface active agents are generally added to liquid and dried egg white to improve foaming properties. Q: Which works best, shell eggs or egg products? A: Egg products are pasteurized to eliminate Salmonella contamination and can be tailored to specific functional needs. Egg products also are labor saving. Therefore, food safety and convenience makes egg products the best choice. Q: Are there egg products specifically formulated for a specific function? A: Yes, for example, egg white may be processed to produce optimum foaming properties. Salted yolk is often preferred by mayonnaise firms. Knowing a user’s need, the egg industry can formulate products to that specific function. Q: What effects do pasteurized egg products have on baking? A: Egg white proteins are susceptible to heat damage which may adversely affect foaming properties. However, addition of whipping agents such as sodium lauryl sulfate and triethyl citrate will help restore foaming properties. Pasteurization of whole egg and yolk products does not affect baking properties. Q: Are there any functional differences in using dried egg products versus liquid products? A: Functional attributes are quite similar. The choice of the user largely depends on how they fit into a specific application. For example, a cake mix manufacturer would prefer a dried egg product. Also, if storage space is a concern, dried products may be the choice. Q: Are there any functional differences in using liquid egg products versus frozen egg products? A: Freezing does not change egg white functionality. The functional properties of plain egg yolk or whole eggs are minimally affected by freezing. Salted egg yolk, that has been frozen, generally has better emulsifying abilities. Functionality in sponge cakes and custards are not adversely affected by using frozen egg products. Q: Does freezing or pasteurization of egg yolk or whole eggs affect emulsification properties? A: Pasteurization of yolk or whole eggs has been shown to have minimal effect on emulsifying properties. Previous research has shown that emulsification properties of salted yolk or whole eggs are not adversely affected by freezing.

Eggs and foodborne illness Eggs and Foodborne Illness Q: What is foodborne illness? A: All foods have the ability to carry microorganisms (like bacteria and viruses) or toxins that can potentially cause illness. Foodborne illness can result if microorganisms or toxins are introduced to food or if bacteria are allowed to grow in or on food. Common symptoms of foodborne illness include headache, nausea, vomiting, diarrhea and cramps. The egg community follows several programs to reduce foodborne illness and produce safe eggs. Proper cooking and handling of eggs is important to greatly reduce the risk of foodborne illness. Cook eggs thoroughly until the white and the yolk is firm. Q: How do bacteria, like Salmonella, infect eggs? A: Bacteria can be both on the outside and inside of a shell egg. Eggs are washed and sanitized at the processing plant to clean off any contamination of the outside of an egg. Bacteria can also be inside an uncracked, whole egg. Eggs may be contaminated by transfer of bacteria within the hen’s ovary or oviduct before the shell forms around the yolk and white. Scientists have found that Salmonella Enteritidis has the ability to grow both in the egg yolk and white. Proper cooking and handling of eggs is important to greatly reduce the risk of foodborne illness. Cook eggs thoroughly until the white and the yolk is firm Q: What part inside the egg carries bacteria? A: If bacteria is present, it is usually in the yolk, according to researchers, because the yolk contains nutrients bacteria need to grow. Bacteria have also been found to grow in the white, but not as often as in the yolk. Egg Safety Center and FDA advise not to eat raw or undercooked egg yolks and whites, or products containing raw or undercooked eggs. Proper cooking and handling of eggs is important to greatly reduce the risk of foodborne illness. Cook eggs thoroughly until the white and the yolk is firm Q: How does Salmonella infect eggs? A: Salmonella are found in the intestinal tracts of animals, birds, reptiles, insects and humans. Salmonella may be found on the outside of the egg shell before the egg is washed, or it may be found inside the egg if the hen was infected prior to egg laying. Proper cooking and handling of eggs is important to greatly reduce the risk of foodborne illness. Cook eggs thoroughly until the white and the yolk is firm. Q: What will happen if I eat an egg containing Salmonella? A: Symptoms of salmonellosis include abdominal cramps, diarrhea, nausea, vomiting, chills, fever and/or headache within six to 72 hours after eating the contaminated food. The symptoms usually last only a day or two in healthy people but can lead to serious complications in young children, pregnant women, the elderly and others with compromised immunity. Proper cooking and handling of eggs is important to greatly reduce the risk of foodborne illness. Cook eggs thoroughly until the white and the yolk is firm. Q: What usually causes salmonellosis? A: Chicken, eggs, pork, cheese, cantaloupe, tomatoes, alfalfa sprouts, orange juice and cereal have all been linked to outbreaks of salmonellosis. Human carriers can transmit some types of salmonellosis. Salmonella can easily spread from one food to another, too. The majority of reported salmonellosis outbreaks involving eggs or egg-containing foods have occurred in food service kitchens and resulted from inadequate refrigeration, improper handling and/or insufficient cooking. The egg community follows several programs to reduce Salmonella bacteria and produce safe eggs. Proper cooking and handling of eggs is important to greatly reduce the risk of foodborne illness. Cook eggs thoroughly until the white and the yolk is firm. Q: What is being done about Salmonella in eggs? A: The egg industry, the public health community and government agencies have been working diligently to help prevent Salmonella Enteritidis (SE) in eggs. This includes egg safety programs at all steps, from farms through food preparation. Egg farmers procure Salmonella-free chicks, implement protocols for biosecurity and pest control, clean and disinfect poultry houses, and vaccinate chicks. Eggs are held at low temperatures following lay, during transport to the processing plant, and after packing to protect against the rare cases of SE in eggs. The public health community educates on safe food-handling practices. Along with state agriculture departments, the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) have developed national standards with the goal of reducing egg-related salmonellosis. Scientists continue to conduct research to discover how SE gets into flocks and how its presence might be further reduced. Proper cooking and handling of eggs is important to greatly reduce the risk of foodborne illness. Cook eggs thoroughly until the white and the yolk is firm. Q: Can shell eggs be pasteurized or irradiated to destroy Salmonella? A: Yes. The U.S. Department of Agriculture (USDA) states pasteurized in-shell eggs can be safely used in recipes calling for raw eggs. The Food and Drug Administration (FDA) states that irradiation can effectively eliminate organisms that cause foodborne illness, such as Salmonella and Escherichia coli (E. coli). Q: Are egg products pasteurized? A: All egg products are required by law to be pasteurized. Approximately one-third of all eggs produced in the U.S. are broken and further processed to make egg products sold as retail or food service items or as ingredients for commercial food manufacturers. These may be whole eggs, egg whites or egg yolks, and they may be liquid, frozen or dried. The safety of egg products is regulated by the USDA Food Safety Inspection Service.

Export Packing & Shipping Export Packing Fiber flats or trays hold 30 eggs. Filled flats are packed into cases that hold 360 eggs. The W-5-C used to be the premier export case; however, now the U.S. industry is moving toward 200-lb. test cases for small eggs, and 275-lb. test cases for medium and larger eggs. These cases are fitted with liners and conform to U.S. specifications for egg export shipments. The case top and bottom is sealed with reinforced gum tape. Shipment Eggs are shipped either by refrigerated trucks or aboard ocean vessels, in refrigerated ocean containers. The number of cases that can be shipped in a container or trailer truck is limited due to road weight restrictions in the United States. The carrying temperature in an ocean container is normally set at 3.36°C (38°F).

Recipes Skillet Mixed Berries Pudding Hazelnut Praline Paradise Bacon, Spinach and Sweet Onion Quiche Salted Caramel Banana Pudding Earl Grey Tea Chocolate Pudding Vanilla Sponge Cake Keto Egg White Bite Cheese & Onion Quiche Bite

Cheese & Onion Quiche Bite INGREDIENTS: Rich Crust 5% waste 2900gm U.S. Dried Egg Yolk Short Filling 5% waste　 90gmButter　 800gmOnion Brown (fine chopped) 　　 562ml Whole Milk　 562ml Cream (Culinary)　 225gm U.S. Dried Whole Eggs　 675gm Water　 350gm Emmenthal Cheese 7gm Nutmeg (ground) 2.5gm Salt 1.5gm Pepper Black (fresh ground) Amount of Bites Ets. 157 bites PREPARATION: Filling 1. Heat butter in a skillet add onion, sauté over moderate heat for 2 minute. (Don't brown the onions) 2. Remove heat and place in a strainer allowing excess fat to drain off. 3. Whisk milk, Water, U.S. DRIED WHOLE EGGS and a Teaspon of Sugar to avoid Clumping. 4. Stir in the cooled onions, Emmenthal cheese, Nutmeg and season with salt and pepper to your taste. 5. Pour mixture into bites shells. 6. Put bites into oven and bake at 165°c oven for 10 minutes. Reduce temperature to 150°c; bake 10 minutes. Remove and Let cool before serving.

Skillet Mixed Berries Pudding Recipe for 4 portions Step i. Mixed Berries Pudding ii. Lemon Meringue Mixed Berries Pudding Ingredients: 80g U.S. Liquid Egg Yolk 15g Butter to grease 250g Fresh Blueberries 90g Raspberries 1tsp. Lemon Zest 85g Cake Flour 55g Bread Flour 100g Caster Sugar 1tsp. Baking Powder 100g Milk 45g Melted butter 120g Caster Sugar 10g Corn Starch 240g Hot Water Method: Toss berries with lemon zest. Pour into prepared pan. Mix together flour, sugar and baking powder. Whisk in milk, egg yolk and melted butter. Pour all mixture over the berries. Mix remaining sugar with corn starch and salt and sprinkle this over the batter. Pour the hot water on the skillet and bake for 30 minutes. Lemon Meringue Ingredients: 180g U.S. Dried Egg Whites (reconstituted) 300g Caster Sugar 6g Cream of Tartar Pinch of Salt 1 tsp. Lemon Zest Method: Meringue Cookies: Combine egg White, cream of tartar, and salt, beat the egg whites at slow speed until the foam throughout, add the sugar, and beat to soft peaks. Assembly Uncover skillet; spread meringue on top. Brown meringue using a kitchen torch, if desired.

Egg Allergies An average of two percent of the population under age five develops an egg allergy. However, most children outgrow their egg allergy by late childhood. Despite the allergenicity of foods such as eggs, experts do not encourage avoiding these foods when introducing solids to infants. According to the 2016 National Academies of Science, Engineering, & Medicine food allergy report , there may be “benefits of introducing allergenic foods in the first year of life to infants when a child is developmentally ready: around 6 months of age, and not before 4 months.” This is based on studies showing a possible decrease in the development of food allergies when food allergens are introduced at 4 to 6 months of age. This advice is consistent with recommendations from the American Academy of Pediatrics. Additional information on all food allergies and their symptoms is available at FARE-Food Allergy Research & Education and the National Institute of Allergy and Infectious Diseases .

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