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Pregnancy and Infant Nutritional Needs A dequate nutrition, even as early as 8 weeks before pregnancy begins, can help to ensure proper growth during critical stages of embryonic and fetal development and maintain optimal health of the mother as well. Vitamin needs increase considerably during pregnancy. Certain vitamins such as folate and vitamin B6, and minerals such as iron and iodide, are needed in quantities nearly double that of nonpregnant females due to their involvement in cell metabolism and reproduction. Other nutrients newly found to be essential for health are not yet classified as either vitamin or mineral but have been shown to be necessary for promotion of normal development of the fetus into infancy and beyond. Choline is an essential nutrient that is associated with memory storage and muscle control. Choline metabolism is closely inter-related with the metabolism of folate and vitamin B12 to produce the amino acid methionine from homocysteine. Eggs are an excellent dietary source of choline, which in laboratory studies has been shown to enhance fetal brain development and memory function even into old age. The carotenoids lutein and zeaxanthin, also found in eggs, have been found to protect eyes from illness associated with vision loss in the elderly. Eggs contribute many B vitamins including folate and vitamin B6 as well as a readily absorbable form of iron. It is well known that severe iron deficiency in pregnancy, especially during the first half of pregnancy, may lead to preterm delivery, low birth weight, and increased risk for fetal death in the first weeks after birth. Most recently, research has indicated that egg yolks are a good food source of absorbable iron for infants even after the first 4-6 months when their fetal stores of iron becomes depleted and dietary iron is essential for continued health. In a new study published in the American Journal of Clinical Nutrition (June 2002), both breastfed and formula fed infants age 6 to 12 months who consumed egg yolks had improved iron status when compared with infants that did not have egg yolks. In fact, this study also found that antibody levels specific to egg yolk or egg white were no higher for the group that received the egg yolks. Other recent findings have shown that infants who consumed adequate amounts of vitamin D had an 80% lower risk of developing diabetes. Again, eggs are one of the few foods that are a natural dietary source of vitamin D.

Egg Safety Egg Safety The egg is one of nature’s most nutritious, economical and versatile foods. In the rare event that an egg contains bacteria, you can reduce the risk by proper chilling and eliminate it by proper cooking. With proper care and handling, the egg poses no greater risk than any other perishable food. The inside of the egg had once been considered almost sterile, but recently a bacterial organism, Salmonella enteritidis, has been found inside some eggs. How the contamination occurs is still unclear, but scientists are working to find a solution to the problem. Salmonella Only a very small number of eggs might contain Salmonella enteritidis. Even in areas where outbreaks have occurred, tested flocks show an average of only two to three infected eggs out of each 10,000 eggs produced. Conservative scientists liberally estimate that, across the U.S., only one out of every 20,000 eggs produced might contain the bacteria. The likelihood of your finding an infected egg is about 0.005% (five one-thousandths of a percent). At this rate, if you are an average consumer, you might encounter a contaminated egg once every 84 years. If an egg does contain the organism, the numbers in a freshly laid egg probably will be small and, if the eggs are promptly and properly refrigerated, will not multiply enough to cause illness in a healthy person. If an egg containing Salmonella has been kept refrigerated and someone who uses good hygiene practices serves it to you immediately after proper cooking, you will simply have a nutritious meal. If the egg has been improperly handled, though, you might experience the foodborne illness called salmonellosis. You could have symptoms of abdominal cramps, diarrhea, nausea, vomiting, chills, fever and/or headache within 6 to 72 hours after eating. The symptoms usually last only a day or two in healthy people but can lead to serious complications for the very young, pregnant women, the elderly, the ill and those with immune system disorders. Anyone who has had salmonellosis may pass along the bacteria for several weeks after recovering, but salmonellosis is seldom fatal. While the risk of getting salmonellosis is very small, there is no need to take chances because cooking kills Salmonella. ⚠️ Other types of microorganisms could be deposited along with dirt on the outside of an egg. So, in the U.S., shell eggs are washed and sanitized to remove possible hazards. ⚠️ What is being done about Salmonella in eggs? The U.S. egg industry, the public health community and government agencies have been working diligently to deal with Salmonella enteritidis. Egg industry programs start by keeping breeder flocks free of Salmonella. Ongoing research is dedicated to discovering how Salmonella enteritidis gets into flocks and how it might be blocked. The industry also uses strict quality-control practices and sanitation procedures all through production, processing and preparation. This includes testing chicks to be sure they are free of Salmonella, bio-security (such as washing and sanitizing not only the eggs, but facilities, too) and other measures. To block Salmonella enteritidis from multiplying in the egg in the rare event it is present, eggs are held at cool temperatures following packing and throughout transportation. Important, too, are industry education programs which encourage food preparers to use safe food-handling practices. Along with state representatives, the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) are developing new national standards with aim of reducing and eventually eliminating egg-related salmonellosis. The strategies will include a scientific, risk-based, farm-to-table plan covering production, processing, transport, storage, retail handling and delivery. The plan will also include education on the responsibilities of consumers, inspectors and food handlers at all levels. All animal protein foods — dairy products, eggs, meat, poultry and fish provide a ready supply of both food and moisture for bacterial growth. These foods are perishable and should receive refrigeration, sanitary handling and adequate cooking. Lack of attention to these details can make any food a "hazardous" food.

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.

Buyer's Guide International Buyers Downloadable Resources U.S. Shell Eggs U.S. Egg Grades U.S. Egg Sizes U.S. Egg Types Refrigeration Matters White and Brown Eggs U.S. Egg Products U.S. Egg Products Packing Formats U.S. Egg Equivalents Value-Added U.S. Egg Products Uses for High-Quality U.S. Eggs and Egg Products Exports Resource Guide

Egg Storage and Handling Q: Can I freeze raw eggs? A: Freezing is an option if you have more eggs on hand then you can use. Remove eggs from their shells, beat until just blended, and place in a sealed container. Eggs can be frozen for up to one year. To use frozen eggs, properly thaw them in the refrigerator or under running cold water. Never thaw eggs on the counter as this may promote the growth of harmful bacteria! Once thawed cook eggs thoroughly. Q: Why should eggs be refrigerated? A: In the United States, it’s more than a food safety recommendation that eggs be refrigerated – it’s the law. The U.S. Department of Agriculture (USDA) determined that the best way to fight salmonella contamination is by making sure eggs are clean before they reach consumers. So, on commercial egg farms (those that have 3,000 hens or more) it is required that eggs are thoroughly washed and immediately refrigerated before they leave the farm. The washing process removes any contaminants, such as manure, with which the eggs may have come in contact. Once eggs have been refrigerated, it is critical they remain that way. A cool egg at room temperature can sweat, facilitating the growth of bacteria that could enter the egg through its porous shell. Refrigerated eggs should not be left out more than two hours. Q: Is it safe to keep used egg shells in the carton? A: No, you should never put egg shells back in the carton after cracking them if there are still intact eggs left in the carton. Bacteria has the potential to be on the outside, as well as the inside of an egg, and mixing cracked eggs with intact eggs greatly increases the risk of bacteria transfer by hands, utensils, air, etc. We would also recommend never reusing egg cartons as they can be a reservoir for bacteria. Throw away egg cartons as soon as the eggs are all used. Q: Is it safe to reuse egg cartons? A: USDA’s Food Safety and Inspection Service (FSIS) is clear on the subject, saying items such as foam meat trays, convenience food dishes and egg cartons should be considered one-time-use packaging. Commercial egg farmers who follow the FDA’s Egg Safety Rule wash and sanitize eggs before packing them in clean, new cartons, eliminating bacteria that may have been present on the shell. But bacteria could creep back into the picture as eggs are handled at stores and in homes. It’s a good idea to discard used egg cartons and not reuse them. Recycle them, if you can. Egg shells should never be put back in the carton after cracking them if there are still intact eggs left in the carton. Bacteria has the potential to be on the outside, as well as the inside of an egg, and mixing cracked eggs with intact eggs greatly increases the risk of bacteria transfer by hands, utensils, air, etc. Q: What safe handling instructions are on egg cartons? A: FDA requires all cartons of raw, shell eggs not treated to destroy Salmonella carry the following statement: SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly. Q: What is grading of eggs, and is it mandatory? A: Grading is an indication of quality and is voluntary, while inspection (for wholesomeness and safety) is mandatory. Companies that choose to have their eggs graded pay for this service from U.S. Department of Agriculture (USDA). The USDA grade shield on the carton means the eggs were graded for quality and checked for weight (size) under the supervision of a trained USDA grader. Compliance with quality standards, grades, and weights is monitored by USDA. State agencies monitor egg packers who do not use the USDA grading service, and those cartons will bear a term such as “Grade A” without the USDA shield. Q: How are eggs transported safely to stores? A: Vehicles transporting food must be dedicated to only transport food, per federal law, which requires: Shell eggs packed for consumers be stored and transported under refrigeration at an ambient (surrounding) air temperature not to exceed 45° F; All packed shell eggs be labeled with a statement that refrigeration is required; and Any shell eggs imported into the United States and packed for consumer use are to include a certification that they have been stored and transported at an ambient temperature of no greater than 45° F. Q: Should you wash eggs after purchasing in a grocery store? A: No, it’s not necessary or recommended to wash eggs that have a USDA grade shield or mark on the carton. In fact, washing these eggs may actually increase the risk of contamination because the wash water can be “sucked” into the egg through the pores in the shell. When the chicken lays the egg, a protective coating is put on the outside by the hen. At the egg processing plant, government regulations require that USDA-graded eggs be carefully washed and sanitized before being packed. Q: What points should you consider when buying eggs? A: When purchasing commercially-produced eggs (those coming from farms with 3,000 or more hens): Always purchase eggs from a refrigerated case. Choose eggs with clean, uncracked shells. Don’t buy out-of-date eggs. Look for the USDA grade shield or mark. Graded eggs must meet standards for quality and size. Choose the size most useful and economical for your lifestyle. When purchasing egg products or substitutes, look for containers that are tightly sealed and unopened. Click here to learn what different labels, like UEP Certified or cage-free, indicate. Q: What’s the best way to store eggs? A: The best way to store eggs is to keep them in their carton, so you can check the Julian date (the date the eggs were packed) or expiration date. The carton should be placed in the coldest part of the refrigerator at 45 °F or lower – not in the door, where temperatures may fluctuate when it is opened and closed. Refrigerated eggs should not be left out more than two hours. Q: I just realized I left the egg carton on the kitchen counter overnight. Are the eggs safe to use? A: No, after eggs are refrigerated, it is important they stay that way. Maintaining a consistent, cool temperature is critical to safety. A cold egg left out at room temperature can sweat, facilitating bacteria growth. Refrigerated eggs should not be left out more than two hours before re-refrigeration.

USDA Grading & Inspection USDA Grading U.S. Department of Agriculture (USDA) standards are used throughout the U.S. industry to classify shell eggs into three consumer grades: USDA Grade AA, USDA Grade A and USDA Grade B. Grade does not describe food value; it is a measure of quality. The grading process examines both the exterior and interior of the egg. Shells are inspected for cleanliness, strength, shape and texture. USDA Grade AA and USDA Grade A eggs have shells that are clean, smooth and sound. Interior inspection is by candling or breaking out a sample. During candling, eggs travel along a conveyor belt and pass over a light source where the defects become visible. Defective eggs are removed. Hand candling or holding a shell egg directly in front of a light source is done to spot check and determine accuracy in grading. USDA Grade AA and USDA Grade A eggs have a very shallow air cell: clear, firm albumen and distinct firm yolks. Discoloration, blemishes, spots or floating bodies inside the egg result in down grading. Breakout grading in based on a measurement known as the Haugh Unit System. Eggs are broken onto a flat surface for the albumen to be measured by micrometer. Eggs with thick albumen generally grade highest. Grade AA A Grade AA egg will stand up tall. The yolk is firm and the area covered by the white is small. There is a large proportion of thick white to thin white. Grade A A Grade A egg covers a relatively small area. The yolk is round and upstanding. The thick white is large in proportion to the thin white and stands fairly well around the yolk. Grade B A Grade B egg spreads out more. The yolk is flattened and there is about as much (or more) thin white as thick white. Size classification of shell eggs show egg weight in ounces per dozen. Size has no effect on quality; eggs of any size may be included in each quality grade. However, the average of the sizes much equal or exceed the size classification. Most other egg-producing countries do not have such stringent regulations on sizing and egg sizes will not be as uniform as those or U.S. eggs. The USDA Grade mark, in the form of a shield printed on the carton, certifies that the eggs have been graded for quality and sorted for size. USDA Inspection The Egg Products Inspection Act, administered by the U.S. Department of Agriculture, places specific inspection requirements on both shell eggs and egg products. Companies that pack, ship, process or market eggs or egg products operate under close government supervision. In order for shell eggs to be eligible for on official USDA grade stamp, they must be graded by a plant grader and then certified by a USDA grader.

Senior Wisdom Maturity should bring wisdom and when considering adequate nutrition, each of us has life experiences that have guided us toward making suitable food choices. Women are often the special keepers of that accumulated health knowledge which has proven itself to be tried and true over a lifetime. Gradually over time however, changes occur within our bodies that require some new considerations and practices. After age 40, women begin to replace some muscle tissue with fat tissue leading to a reduction in the number of calories one needs as they age. Hormones that once protected women from the risk of heart disease now decline and after menopause women are more likely to put on weight in the dangerous abdominal area. Bone mineral density may also decline as a result of carefree consumption during earlier stages in a woman’s life and a declining ability to absorb valuable nutrients. A lifetime of healthy eating and exercise should prevent some of the more devastating changes that accompany aging. A healthy intake for the adult woman should include adequate amounts of all nutrients known to be essential. Although nutrient needs are the same throughout adulthood, this must be offset by a diminished requirement for calories as one ages. Foods consumed should contain the most nutrients one can get for the number of calories the food supplies. This is what nutrition experts mean by nutrient density, which has growing importance as we age. Nutritional concerns for mature women include adequate protein, fluid, vitamin and mineral intake. Animal protein intake has been shown to be beneficial in preserving a women’s bone mineral density. Vitamin and mineral intakes play a large role in preserving a woman’s health and immunity since resistance to infection is often one of the first defenses to be lost when dietary intake is inadequate. As we ages, some of our natural defenses to foodborne illness diminishes including sight, taste and smell as well as stomach acid output that kills bacteria after it reaches the stomach. This makes women more susceptible to foodborne illness as they age. Consuming enough vitamins and minerals can also help avoid gum disease which makes chewing food a burdensome challenge. For those women who have difficulty chewing food due to medical problems or poor dentition, eggs are soft and easily chewed yet packed with easily digestible nutrients.

Pasteurized Egg Products Safety Record Egg Processors Boast 40-Year Stretch of Food Safety for Pasteurized Product The first step toward ensuring a safe processed food is to ensure the basic ingredients are safe as well. The egg product safety record allows food processors to rest in the knowledge that they are using a safe ingredient when including further processed, pasteurized eggs. Egg nutritional and functional power is supplied by nature while its safety record is provided by the producers' hard work and conscientious effort to implement best practices. Actually, government and private industry work together to achieve this safety record. Congress passed the Egg Products Inspection Act in 1970 which requires that all egg products distributed for consumption be pasteurized to destroy Salmonella. In the past 40 years there have been no recorded outbreaks of salmonellosis linked to pasteurized egg products, since the institution of mandatory pasteurization. This safety record is especially impressive considering the volume of eggs consumed in this country. Of the more than 76 billion eggs eaten annually, slightly more than 30% are in the form of egg products, further processed into either a liquid, frozen or dried form. The first step in producing an egg product is removal from the shell followed by filtering and cooling to maintain quality waiting processing. Further processing may include the addition of non-egg ingredients, mixing or blending, stabilizing, pasteurizing, cooling, and packaging for freezing or subsequent to drying. FDA regulations require qualifying statements when the terms "no hormones or antibiotics" are declared on labels for eggs. In addition, the terminology no hormones or therapeutic antibiotics are used in the production of eggs for human food. Antibiotics may be used occasionally, but eggs from treated hens are removed from the market for a specified period of time in accordance with applicable regulations. Although pasteurized refrigerated eggs may have a limited shelf life of a few weeks, both frozen and dried egg products, when properly stored, will maintain a stable shelf life for months. Further tips for the food processor to ensure the safety of further processed egg products once received at the plant include: Frozen products should show no signs of having thawed Refrigerated products should be kept at 40 degrees F or below Dried egg products should flow freely and not be caked up or hardened Use all further processed egg products well within any expiration dates And walking hand in hand with the safety record is egg product convenience. Even with the wide variety of standardized further processed egg products available, processors can tailor them to meet specific formulation needs, functionality and shelf life considerations. In addition, whether refrigerated liquid, frozen or dried, egg products supply an impressive nutritional profile to most processed food products. When properly stored, these processed egg ingredients will maintain a stable shelf life for months. Some of the advantages of further processed eggs include: Assurance of a safe product Reduced risk of contamination Extended shelf life Convenience Consistent performance Product stability Functionality

Functions ADHESIVE PROPERTIES Description: Adheres ingredients such as seeds and grains to food products. Application: Health bars, variety breads, snacks AERATION AND STRUCTURE IMPROVEMENT Description: Egg proteins create foam in products resulting in lighter and airier products. Application: Meringues, mousses, souffles, baked goods BINDING Description: Egg proteins provide the structure and coagulative properties to bind food products together. Application: Snack foods, meat products, prepared entrées BROWNING Description: Provides desirable brown color to baked products. Application: Rolls, buns, variety breads CLARIFICATION Description: Egg whites inhibit enzymatic browning and prevent cloudiness in beverages. Application: Wines, juices COAGULATION AND GELATION Description: Egg whites and yolk proteins change from a fluid state to gel. Application: Cakes, frostings, custards, surimi COATING Description: Locks in flavor and aroma. Application: Baked goods, snacks COLOR Description: Xanthophyll pigments in egg yolk contribute yellow color to many foods. Application: Baked products, noodles, custards CRYSTALLIZATION CONTROL Description: Egg white proteins prevent crystallization of sugar and promotes smoothness of chocolate. Application: Confections EMULSIFICATION Description: Phospholipids and lipoproteins serve as surface active agents stabilizing oil in water emulsions. Application: Salad dressings, sauces FINISH/GLOSS Description: Used universally in baking to improve product appearance. Egg wash gives surface gloss and shine. Application: Sweet breads, cookies, frostings FLAVOR Description: Carries and enhances some flavors, and imparts desirable egg flavor. Application: Custards, confections FREEZABILITY Description: Improves texture and acceptability of products going through freeze/thaw cycle. Application: Frozen doughs, microwavable food HUMECTANCY Description: Holds moisture in food products to help increase shelf life. Application: Variety breads, rolls INSULATION Description: Keeps products from turning soggy. Application: Breads, frozen doughs MOUTHFEEL IMPROVEMENT Description: Provides substantial body and smoothness to foods. Application: Variety breads, sweet goods, puddings pH Description: Stable pH. Application: Won’t disrupt food product formulations SHELF LIFE EXTENSION Description: Keeps starch molecules moist and fresh. Application: Commercial bread formulations TENDERIZATION Description: Tenderizes foods naturally giving a soft surface feel. Application: Soft breads, rolls TEXTURE IMPROVEMENT Description: Firms up the texture of food products and provides crumb improvement. Application: Rolls, light foods THICHENING Description: Thickens sauces and gravies, and adds body to achieve product improvement. Application: Sauces, toppings, prepared foods

Why US eggs? From Atlanta to Hong Kong, buyers know about the "egg-ceptional" qualities of U.S. eggs and egg products... Read More... Shell Eggs USDA standards are used throughout the U.S. industry to classify shell eggs into three consumer grades… U.S. Egg Products Direct from Mother Nature, with a touch of modern technology that cracks, separates and packages convenient forms of whole eggs whites and yolks, egg products provide food formulators with important benefits… Egg and Egg Product Safety The 1970 Egg Products Inspection Act requires that all egg products distributed for consumption be pasteurized… Egg Nutrition An Egg a Day is MORE Than Okay… More about Eggs What is double yolk eggs? How are they formed?... About Us Supported by American Egg Board (AEB), this website is targeted to serve as an information portal of U.S. eggs and egg products… Recipes Eggs can incredibly fit into meals of any daypart. Get inspired using our chef-created recipes…