Is egg white liquid safe for everyone?

January 1, 2026 •

4 min read

While many liquid egg whites are pasteurized for safety, a 2013 estimate highlighted that Salmonella caused over a million illnesses, emphasizing the need for caution with egg products. This raises the critical question: Is egg white liquid safe for everyone, or are certain precautions necessary depending on the product and the consumer?

Quick Summary

The safety of consuming liquid egg white depends heavily on whether it is pasteurized or not. Commercial, carton-based liquid egg whites undergo pasteurization to kill harmful bacteria like Salmonella, making them safe for raw use. However, unpasteurized versions present risks, especially to vulnerable populations such as the elderly, pregnant women, and children. Egg allergies are another major consideration.

Key Points

Pasteurization is key: Store-bought liquid egg whites are pasteurized to kill harmful bacteria like Salmonella, making them safe to use without cooking.
Unpasteurized risks: Raw egg whites from unpasteurized eggs can contain Salmonella and reduce biotin and protein absorption.
Vulnerable groups at risk: Pregnant women, young children, older adults, and those with weakened immune systems should avoid all raw or undercooked egg products.
Egg allergies: Liquid egg whites contain proteins that are a common allergen and can cause serious reactions in sensitized individuals.
Always check the label: Confirm any liquid egg product is pasteurized before using it in raw preparations like smoothies or batters.
Cook for safety: The safest method for everyone, especially at-risk individuals, is to cook liquid egg whites thoroughly.

The Crucial Difference: Pasteurized vs. Unpasteurized

At the heart of the debate over liquid egg white safety is the distinction between pasteurized and unpasteurized products. The pasteurization process involves heating the egg white to a specific temperature for a set time, which is effective at killing harmful bacteria without cooking the product. In the U.S., most commercially packaged liquid egg products are required by the USDA to be pasteurized. Unpasteurized egg whites, such as those separated from a whole shell egg at home, carry a risk of contamination.

The Risks of Unpasteurized Liquid Egg Whites

Consuming raw, unpasteurized egg whites can pose several health risks:

Salmonella Contamination: This is the most significant danger. Raw eggs can carry Salmonella, a bacterium that causes food poisoning with symptoms like fever, abdominal cramps, and diarrhea. While the risk is relatively low, it is not zero, and for vulnerable groups, the consequences can be severe. Salmonella can contaminate eggs both inside and outside the shell.
Biotin Deficiency: Raw egg whites contain a protein called avidin. Avidin binds to biotin, a B vitamin, and prevents its absorption in the body. While you would need to consume a very large amount of raw egg whites daily to cause a clinical biotin deficiency, cooking the egg whites deactivates avidin, ensuring proper biotin absorption.
Reduced Protein Absorption: Studies have shown that the body absorbs protein more effectively from cooked egg whites compared to raw ones. Cooking denatures the proteins, making them more digestible.

The Benefits of Pasteurized Liquid Egg Whites

Pasteurized liquid egg whites offer several advantages, most notably in safety and convenience:

Reduced Risk of Foodborne Illness: The pasteurization process kills harmful bacteria, making the product safe for consumption in recipes that do not require cooking, such as smoothies, shakes, and certain sauces.
Convenience and Consistency: These products are pre-separated and easy to measure, reducing prep time and ensuring consistent results in baking and cooking.
Extended Shelf Life: Pasteurization extends the product's shelf life compared to fresh shell eggs, though proper refrigeration is still essential.

Who Should Be Cautious?

While pasteurized liquid egg whites are generally safe for the average healthy adult, several populations need to exercise particular caution with any egg product that is not thoroughly cooked:

Pregnant Women: A temporary weakened immune system during pregnancy makes women more vulnerable to foodborne illnesses. Salmonella infection can be particularly dangerous, potentially leading to premature birth or miscarriage. The USDA recommends that pregnant women only consume cooked egg products.
Infants and Young Children: Their developing immune systems are less equipped to fight off bacteria. Food safety guidelines generally recommend avoiding raw or undercooked foods for this group.
Older Adults: The immune system can weaken with age, increasing the risk of severe illness from foodborne pathogens.
Individuals with Compromised Immune Systems: This includes those with chronic conditions like diabetes, cancer, or HIV, as well as those with transplanted organs.
People with Egg Allergies: Egg protein, especially in the egg white, is a common allergen and can cause reactions ranging from mild rashes to severe anaphylaxis. Even pasteurized products contain the proteins that cause allergic reactions.

A Comparison: Pasteurized vs. Unpasteurized Liquid Egg Whites


Feature	Pasteurized Liquid Egg Whites	Unpasteurized (Raw) Egg Whites
Safety from Bacteria	Very low risk of Salmonella and other pathogens due to heat treatment.	High risk of Salmonella contamination.
Usage	Safe for both cooked and uncooked applications (e.g., shakes, uncooked batters).	Requires thorough cooking to eliminate bacterial risk.
Biotin Absorption	Not an issue, as heat deactivates avidin.	Presence of avidin can hinder biotin absorption.
Protein Digestion	Higher rate of protein absorption compared to raw.	Lower protein absorption rate.
Convenience	High; pre-separated and easy to measure.	Requires manual separation, increasing handling and potential contamination.

Making the Safe Choice

When using liquid egg whites, the safest approach for anyone is to choose a pasteurized product. Always check the carton label to confirm it has been pasteurized. For at-risk individuals, cooking the product thoroughly is the recommended safeguard, even if it is labeled as pasteurized. Proper food handling, such as washing hands and utensils that have touched raw or pasteurized liquid egg whites, is also crucial. By understanding the differences and following basic safety guidelines, you can safely enjoy the nutritional benefits of liquid egg whites without unnecessary risk. For more information on egg safety, visit the USDA's food safety website.

Conclusion

While pasteurized liquid egg whites are safe for most people and offer a convenient, low-risk way to incorporate egg protein into your diet, the question "Is egg white liquid safe for everyone?" is not a simple yes. Unpasteurized egg whites pose significant health risks from bacterial contamination and potential nutritional interference, especially for those with developing, aging, or compromised immune systems. For anyone in these vulnerable groups, and for those with egg allergies, extra caution and cooking are paramount. Choosing properly handled, pasteurized products and ensuring thorough cooking for at-risk individuals are the key steps to safe consumption.

Frequently Asked Questions

In the United States, all commercially packaged liquid egg products, including liquid egg whites, are required to be pasteurized to ensure food safety. However, it is always a good practice to check the product label for confirmation.

The main risk is food poisoning from Salmonella bacteria, which can be present in raw eggs. Salmonella infection can cause severe gastrointestinal distress, fever, and abdominal cramps.

Pregnant women should only consume liquid egg whites that are thoroughly cooked. While pasteurized products are safer, the USDA recommends that pregnant women only eat egg products after they have been cooked to eliminate all risk of foodborne illness.

Yes. Egg whites contain proteins that are common allergens, and pasteurization does not eliminate these allergenic proteins. Individuals with a diagnosed egg allergy should avoid all egg products, including liquid egg whites.

Cooking improves the digestibility and protein absorption of egg whites. It also deactivates avidin, a protein that can bind to biotin in raw egg whites and prevent its absorption.

Avidin is a protein in raw egg whites that binds to the B vitamin biotin. While consuming raw eggs in large amounts could theoretically cause a biotin deficiency, cooking the egg whites destroys avidin, and it is not a concern with cooked eggs.

Yes, pasteurized liquid egg whites can be an excellent source of high-quality protein for these age groups, provided they are cooked. The pasteurization process makes them a safe and convenient option when prepared correctly.