Pastörize Sıvı Yumurtada Salmonella gibi potansiyel hastalıklara neden olabilecek mikroorganizmaların öldürülmesi, sıvı yumurtanın güvenli bir şekilde tüketilebilmesini sağlar.
Pathogens, especially Salmonella, found in shell eggs may pose a risk to consumer health and place eggs in the riskiest food category in industrial kitchens. Pasteurized liquid eggs should be used to avoid these pathogenic bacteria, which is inherent in shell eggs, and to minimize the risk in industrial kitchens.
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