Eggs are a worldwide staple because they are nutrient-dense sources of protein and B vitamins. You may prepare them for breakfast or incorporate them into baked goods. However, your parents likely cautioned you against eating raw eggs in cookie dough, and for a good reason.
According to the Centers for Disease Control and Prevention, eating raw or undercooked eggs can make you ill because they can carry Salmonella (CDC). According to the CDC, using pasteurized eggs and cooking them thoroughly reduces the risk of getting sick from eating eggs.
Still, the question remains: can pasteurized eggs be consumed raw? Here, we investigate the safety of consuming raw, pasteurized eggs.
How Are Eggs Pasteurized?
On egg cartons, there are numerous labels, and “pasteurized” is typically one of them. Pasteurized eggs are safer than raw eggs, which can cause illness.
Jenna Volpe, RDN, LD, a registered dietitian in Austin, Texas, explains, “Pasteurized eggs are still raw eggs (until cooked), but they have been briefly heated to and held at a certain temperature for a set period of time in order to sterilize any and all potential microbial growth.” The purpose of this procedure is to reduce the risk of food poisoning from microorganisms present in raw or undercooked eggs.
According to the USDA, this process does not cook the eggs or alter their appearance or nutritional value; it simply destroys bacteria such as Salmonella, as eggs are susceptible to contamination. According to a study published in Comprehensive Reviews in Food Science and Food Safety in May 2021, an estimated one out of every 20,000 chicken eggs produced in the United States is at risk of Salmonella contamination, making pasteurization a crucial aspect of egg safety.
Is It Safe to Consume Pasteurized Raw Eggs?
Some of the most popular egg dishes (eggs boiled, eggs poached, egg cups) require cooking. However, raw eggs are rarely called for in the kitchen. Mayonnaise, for instance, is traditionally made with uncooked egg yolks. Adding a raw egg to these recipes could lead to food poisoning, but using raw eggs that have been pasteurized could be a safe alternative.
Avoid raw eggs and foods containing them as a general rule, but does this rule also apply to pasteurized eggs? Exceptions exist if the eggs have been treated to eliminate bacteria. According to the Cleveland Clinic, eating raw pasteurized eggs may be completely safe.
Volpe explains, “According to the CDC, it is safe to consume raw, pasteurized eggs as long as they have been properly handled and stored at or below 40 degrees Fahrenheit.” This is because any and all microorganisms that were present in raw eggs prior to pasteurization have been eliminated.
According to the CDC, you can use pasteurized eggs to make foods that contain raw or undercooked eggs. According to the Egg Safety Center, adding raw pasteurized eggs to recipes such as Caesar dressing, eggnog, and meringues is safe.
Even cookie dough made with pasteurized eggs is edible, but always check the packaging to ensure the dough is meant to be eaten without baking or cooking; according to the CDC, consuming raw flour also poses a risk of food poisoning.
When to Avoid Consuming Pasteurized Raw Eggs
“As long as raw pasteurized eggs are handled and stored properly, nobody other than those with egg allergies should avoid eating them,” says Volpe.
Some groups are advised to avoid raw, fresh eggs, but pasteurized eggs may be acceptable. According to FoodSafety.gov, pregnant women should avoid consuming unpasteurized eggs. No one should consume raw, unpasteurized eggs, but according to the USDA, children and the elderly are at a greater risk.
Eggs that have been pasteurized and left out on the counter for too long may pose some risks. “Eating raw, pasteurized eggs that have been sitting at room temperature can still be dangerous,” says Volpe.
“Leaving eggs at room temperature for extended periods permits more microbial growth within the danger zone temperature range of 40 to 140 degrees Fahrenheit.” According to the USDA, eggs should never be left out for more than two hours, or bacteria will rapidly multiply.
