9 CFR 590.570 - Pasteurization of liquid eggs.
(a) Pasteurization facilities: The facilities for pasteurization of egg products shall be adequate and of approved construction so that all products will be processed as provided for in this section. Pasteurization equipment for liquid egg product shall include a holding tube, an automatic flow diversion valve, thermal controls, and recording devices to determine compliance for pasteurization as set forth in paragraph (b) of this section. The temperature of the heated liquid egg product shall be continuously and automatically recorded during the process.
(b) Pasteurizing operations: Every particle of all products must be rapidly heated to the required temperature and held at that temperature for the required minimum holding time as set forth in this section. The temperatures and holding times listed in Table I ofthis section are minimum. The product may be heated to higher temperatures and held for longer periods of time. Pasteurization procedures shall assure complete pasteurization, and holding, packaging, facilities and operations shall be such as to prevent contamination of the product.
|Liquid egg product||Minimum temperature requirements (°F.)||Minimum holding time requirements (Minutes)|
|1 Pasteurization of egg products not listed in this table shall be in accordance with paragraph (c) of this section.|
|Albumen (without use of chemicals)||134||3.5|
|Whole egg blends (less than 2 percent added nonegg ingredients)||142||3.5|
|Fortified whole egg and blends (24-38 percent egg solids, 2-12 percent added nonegg ingredients)||144||3.5|
|Salt whole egg (with 2 percent or more salt added)||146||3.5|
|Sugar whole egg (2-12 percent sugar added)||142||3.5|
|Sugar yolk (2 percent or more sugar added)||146||3.5|
|Salt yolk (2-12 percent salt added)||146||3.5|
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