Tag: Uncooked eggs

According to the USDA, a small fraction—less than 3%—of the fresh, shell eggs produced annually in the United States are pasteurized. This means the vast majority of shell eggs you find in the refrigerated section of the grocery store are not heat-treated to kill bacteria like salmonella.

According to the U.S. Centers for Disease Control and Prevention (CDC), eggs are a common source of food poisoning and consuming them raw or undercooked significantly increases the risk of illness. For decades, popular culture has celebrated the strength-building myth of drinking raw eggs, yet numerous studies reveal significant health drawbacks that make this practice unsafe and nutritionally inefficient.

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.

Less than 3% of shell eggs sold in the U.S. are pasteurized, contradicting a common belief. This raises an important question: Are all eggs pasteurized, and how can consumers know which ones are safe for certain recipes? The answer is more complex than you might think.

According to the USDA, less than 3% of shell eggs sold in the U.S. are pasteurized. When it comes to Eggland's Best eggs, their liquid egg white products are pasteurized, but their shell eggs are not, requiring proper cooking for safety.