How to know if eggs are pasteurized in Canada? A guide to safe egg options

October 25, 2025 •

4 min read

Did you know that standard Grade A shell eggs sold in Canadian grocery stores are typically not pasteurized? For dishes with raw or undercooked eggs, it is crucial to know how to know if eggs are pasteurized in Canada by checking the packaging for clear labelling to ensure food safety.

Quick Summary

To identify pasteurized eggs in Canada, consumers must rely on packaging cues. Liquid egg products in cartons are always pasteurized, while rare in-shell versions will be explicitly labeled. Most regular shell eggs are unpasteurized, making careful reading of the label essential for safe consumption.

Key Points

Check liquid carton labels: In Canada, liquid, frozen, and dried egg products are always pasteurized, and the packaging will clearly state "Pasteurized" or "pasteurisé".
Standard shell eggs are unpasteurized: Regular Canada Grade A eggs found in grocery store cartons have only been washed and are not heat-treated.
Look for a special label on in-shell eggs: While rare, in-shell pasteurized eggs exist and their cartons must explicitly display the words "Pasteurized" and "pasteurisé".
Do not attempt home pasteurization: Commercial pasteurization is a precise process, and home methods are unreliable and can result in improperly cooked or unsafe eggs.
Prioritize pasteurized eggs for uncooked recipes: For sauces, dressings, or other dishes with raw or undercooked eggs, always opt for a commercially pasteurized product to minimize the risk of foodborne illness.
Vulnerable groups should use pasteurized eggs: Pregnant women, the elderly, young children, and those with weakened immune systems should always use pasteurized eggs for recipes involving uncooked yolks or whites.

The Importance of Egg Pasteurization in Canadian Food Safety

Egg pasteurization is a gentle heat treatment process designed to eliminate harmful bacteria, such as Salmonella, from eggs. In Canada, as in many other countries, this process is not standard for fresh shell eggs sold in cartons at the grocery store. The Canadian food safety system relies on strict hygiene controls from farm to store to minimize risks, but for high-risk individuals or recipes requiring raw or undercooked eggs, using a pasteurized product is the safest option. Understanding Canadian labelling is the key to making an informed choice at the grocery store.

How to Identify Processed and Liquid Pasteurized Egg Products

The most common and easily identifiable form of pasteurized eggs in Canada is processed egg products. These are eggs that have been cracked, filtered, heat-treated, and then packaged in liquid, frozen, or powdered form.

Liquid Eggs: These are typically found in the dairy or egg section of Canadian grocery stores, often in milk carton-style containers. These products, including whole eggs, egg whites, or egg yolks, are always pasteurized as part of their processing and will be clearly labelled as such.
Frozen Eggs: Processed egg products can also be frozen and are sold for commercial, food service, and home use. These are also pasteurized and often used for specific baking needs.
Dried/Powdered Eggs: Found in the baking aisle, these shelf-stable products (including meringue powder) are made from dried, pasteurized eggs and are safe for uncooked preparations like frostings and meringues.

Identifying In-Shell Pasteurized Eggs in Canada

In-shell pasteurized eggs are not a new innovation but are still relatively new to the Canadian market and are considered a 'novel food' by Health Canada. Their availability can be limited, but when they are sold in Canada, the packaging requirements are very clear. According to Canadian regulations, the label of prepackaged eggs that have been pasteurized in the shell must bear the words "Pasteurized" and "pasteurisé". For imported versions, the carton must be marked with phrases like “Graded Grade A Before Pasteurization”. Some producers also stamp the individual eggs with a letter, such as a 'P', to denote pasteurization. To be certain, however, always check the packaging.

Where to Find Pasteurized Eggs in Canadian Stores

Dairy/Egg Aisle: Look for cartons of liquid whole eggs or egg whites alongside standard eggs and dairy products.
Frozen Food Section: Some processed egg products may be found here, though this is more common in other countries.
Baking Aisle: Powdered egg whites or meringue powder are located with other baking supplies.
Major Retailers: Check large Canadian grocery store chains like Real Canadian Superstore, Loblaws, or Walmart, which are more likely to carry a variety of processed egg products.

The Risks of Raw, Unpasteurized Eggs

Consuming raw or undercooked standard shell eggs carries a risk of Salmonella contamination. While this risk is relatively low (one in 20,000 raw eggs in some estimates), it is a serious concern, especially for vulnerable populations such as the elderly, pregnant women, young children, and those with compromised immune systems. For this reason, official health guidance strongly recommends using pasteurized eggs in any recipe where the eggs will not be fully cooked.

Pasteurizing Eggs at Home

While some online resources suggest methods for pasteurizing eggs at home, food safety experts do not recommend them. The commercial pasteurization process uses precise, regulated equipment and monitored temperatures to heat the egg just enough to kill bacteria without cooking it. Duplicating these exact conditions at home is virtually impossible and carries a high risk of either cooking the egg or failing to reach the temperature necessary to kill all pathogens. For guaranteed safety, it is always better to purchase commercially pasteurized products.


Feature	Unpasteurized Eggs (Standard Canadian)	Pasteurized Eggs (Liquid or In-Shell)
Form	Sold in-shell, typically Grade A.	Sold as liquid, frozen, or dried products in cartons, or specially marked in-shell.
Pasteurization Status	Not pasteurized; only washed.	Always pasteurized during processing.
Label Indication	Does not say "Pasteurized". Features a Maple Leaf symbol for Grade A.	Clearly labeled "Pasteurized" / "pasteurisé" on the packaging.
Safety for Raw Use	Not recommended, especially for vulnerable individuals.	Safe for recipes requiring raw or undercooked eggs.
Texture	Firm egg whites and yolk when cooked.	Can be slightly softer or more watery, especially egg whites.
Whipping	Egg whites whip more quickly and to higher peaks.	Egg whites may take longer to whip and require cream of tartar for structure.

Conclusion: The Label Is Your Guide

In conclusion, knowing how to identify pasteurized eggs in Canada is a straightforward process that depends entirely on reading the product label. Standard shell eggs from the grocery store are not pasteurized, and for recipes where eggs are not fully cooked, it is best to use commercially pasteurized liquid, frozen, or powdered egg products. When buying in-shell pasteurized eggs, look for the explicit "Pasteurized" and "pasteurisé" designation on the carton, as required by Canadian food safety regulations. By paying close attention to packaging, you can enjoy a variety of egg-based dishes with confidence and minimize any potential food safety risks.

To learn more about egg safety, consult official information from the Canadian Food Inspection Agency (CFIA): https://inspection.canada.ca/en/food-labels/labelling/industry/shelled-eggs-products

Frequently Asked Questions

No, standard Canada Grade A eggs sold in cartons are not pasteurized. Only processed egg products (liquid, frozen, dried) and specially labelled in-shell eggs have undergone pasteurization.

You can't visually tell if an in-shell egg is pasteurized just by looking at it. While some in-shell pasteurized eggs may be stamped, you must rely on the explicit "Pasteurized" or "pasteurisé" label on the carton.

Pasteurized eggs are necessary for recipes where the eggs are not fully cooked, such as Caesar salad dressing, mayonnaise, or mousse. This is especially important for high-risk individuals like pregnant women, children, and the elderly.

Liquid pasteurized egg products are widely available in the dairy or egg section of most major Canadian grocery stores. In-shell pasteurized eggs are less common but may be found at larger retailers.

No, it is not recommended to eat raw cookie dough made with standard unpasteurized eggs due to the risk of Salmonella. You should use pasteurized egg products if a recipe calls for raw eggs.

For most cooking and baking, any taste difference is negligible. Some taste tests suggest a barely detectable flavour difference, but it is not significant for most applications.

Yes, in Canada, all liquid egg products sold in containers like milk cartons have undergone pasteurization as part of their processing to ensure they are safe for consumption.