What's the FDA recommended sous vide temperature for in-shell egg pasteurization?
My problem
I am trying to figure out the official FDA guideline for time and temperature of in-shell egg pasteurization process in heated water (sous vide).
What have I tried
- Googled this site, including How to pasteurize eggs in a sous vide machine (in the shell)
- Googled the FDA site for egg safety, but did not find a concrete answer.
My Question
What are official FDA guidelines for temperatures and times for home egg pasteurization in sous vide?
Best Answer
Here's an answer from the FDA website for pasteurizing whole eggs:
Egg pasteurization uses a water bath and motion to ensure that whole eggs are pasteurized without cooking the eggs.
Egg whites coagulate at 140 °F. Therefore, heating an egg above 140 °F would cook the egg, so processors pasteurize the egg in the shell at 130 °F for 45 minutes.
Pictures about "What's the FDA recommended sous vide temperature for in-shell egg pasteurization?"
What temperature do you pasteurize sous-vide eggs?
For this method, you will need a sous vide kit, a pot with water (to warm up the egg in), and a bowl with ice water. Set the sous vide temperature to 135\xbaF/57\xbaC and allow the water to warm up. Then place the eggs in the pot (using a slotted spoon or inside a plastic bag) and allow them to pasteurize for 75 minutes.How do you pasteurize whole eggs sous-vide?
Fill a deep pot with water. Stand the immersion circulator/sous-vide device in it, plug it in and set the temperature at 134.6 degrees (57 degrees Celsius). Once the water temperature is reached, use a slotted spoon to gently lower each egg into the water, making sure they are all submerged. Cook for 2 hours.What is the correct time and temperature of pasteurization of egg?
Pasteurization is the disinfection process of bacteria at low temperature and in a certain time frame. Based on the standards issued by the NSW Food Authority, liquid whole egg has to be pasteurized at least 64\xb0C for 2.5 min.Can you pasteurize in a sous-vide?
Sous-vide is an ideal way to pasteurize meat, fish and vegetables. By first vacuuming the food and then cooking it at a certain temperature, you can ensure that micro-organisms, such as bacteria and parasites, are rendered harmless.what. (Bo Burnham FULL SHOW HD)
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Jill Wellington, Polina Tankilevitch, Mauriciooliveira109, Klaus Nielsen