DWise Ltd - Pasteurisation

DWise Ltd | PRODUCERS OF PASTEURISED LIQUID EGG

Did You Know? >
The British public eat nearly 10 billion eggs a year, which is around 26 million eggs every day.

::Pasteurisation

Pasteurisation Legislation requires egg to be heated to 64.4°C for 2.5 miutes in order for it to be classed as pasteurised. This time/temperature is enough to destroy all pathogens and reduces total bacteria counts to a low level but without affecting any of the good qualities of the egg. In fact Pasteurisation ensures egg quality and a longer shelf life.

The process starts with the shell eggs being broken on automated machines capable of breaking up to 46,800 eggs an hour. The breaking machine also extracts the egg from its shell. Then the egg is either devided into egg white, egg yolk or it remains as liquid whole egg.

After pasteurisation, the egg is cooled to below 4°C then packed into containers ready to be transported to its final destination. The quality of the product is carefully monitored throughout the whole process.