Safe Food Corporation

World new advanced technology company established by leading specialists in egg and food business.

Shell eggs are pasteurized by gentle smooth heat control to eliminate 100% Salmonella Enteritidis and Bacteria.

Product Information(Pasteurized shell eggs):

Background

-Pasteurization based on condition of eggs(days past, PH and reduction rate)

-Pasteurizing SE(Salmonella enteritis) in shell eggs by thermal shock through hot liquid -Keeping all the properties of raw shell egg by advanced technology

-No significant difference in taste, functionality and aesthetics

-Minute temperature control by the 0.05 Centigrade to achieve pasteurization in white,

Yoke and shell

-Meets FDA standard(Reduction at least 1/100,000th)

-Pasteurization based on condition:1/100,000 to 1/1,000,000,000,000th)

Processing

-Washing eggs, pasteurizing eggs, cooling, drying, steps to avoid recontamination and packing

-Minute temperature control to achieve maximum pasteurization through the egg

-Facilities from 1,200 eggs to 70,000 eggs an hour

-Processing time around 60 minutes and varies by condition like egg size and processing temperatures.

-Liquid is very clean and safe

-After pasteurization, eggs are dried, cooled and packed by manual or automatic based on scale.

Comparison with unpasteurized eggs

-Internal functionalities of Haugh Unit and Yoke height

-Weight loss are greatly decreased and improved

-Increased yoke size and a slight transparent cloudy in white.

These are considered to be desirable as witnessed in just laid eggs at farm.

-No cracked eggs found since they were inspected and deleted