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Why pasteurized Eggs

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Safe to store pasteurized raw or cooked eggs in the refrigerator for up to 25 weeks. ... know your eggs are safe? Worldwide Patent Issued. Scientifically Guaranteed ... – PowerPoint PPT presentation

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Title: Why pasteurized Eggs


1
Why pasteurized Eggs?
  • Benefits for Hotels using CASTOR and POLLUX egg
    pasteurizing system

2
What are the main criteria when buying real
estate?
  • There are only three reasons
  • Location
  • Location
  • Location

3
What is it for a egg pasteurizing system?
  • Also three reasons and a addition
  • Safety
  • Safety
  • Safety
  • Reproducible Quality

4
Benefits of using Pollux egg pasteurizing system
  • Safety
  • Protect your customers and your company from food
    related illnesses and bad public relations or
    even lawsuits
  • Reproducible quality
  • Every egg, will be the same quality, every day,
    every week, every month, every year
  • Cost savings
  • One egg has the highest nutrition value for the
    lowest price

5
Cost savings
  • When your customers eat a egg at the breakfast
    buffet, they do not eat other products.
  • One egg is cheaper than a slice of

6
What is it?
  • Patented accelerated pasteurization method.
  • Delivers bacteria-free eggs that retain all of
    their nutritional value and cooking properties.
  • Indistinguishable from fresh raw eggs.
  • Safe to store pasteurized raw or cooked eggs in
    the refrigerator for up to 25 weeks.

7
Eggs Can be Dangerous
  • Cross Contamination
  • Where raw shell eggs are used, cross-contamination
    is an present danger

8
Pasteurized Eggs
  • The perfect ingredients for healthy and tasty
    preparations
  • sauces
  • mayonaise
  • pastry
  • bavaroise
  • sabayon
  • chocolate mousse
  • steak tartare

9
Pasteurized and Raw Egg
10
Traditional versus Pollux
Traditional
Pollux
Yolk not centered Discoloration
Yolk perfectly centered
Poor coagulation
Correct coagulation
11
Breakfast eggs
  • The classic 5 minute egg
  • Fried eggs

Both contain a high riskof salmonella or
avianflu infection
12
Breakfast egg specialties
  • Asian (Japanese)
  • Yolk - hard
  • Egg white - soft
  • Asian Extra
  • Yolk - soft
  • Egg white - soft

13
Breakthrough in Foodsafety
Uniquelpatentedlcertified
Approved by
14
The systemPollux Castor
15
Pollux 60 or 360
  • 60 or 360 Egg capacity
  • Easy to use
  • Redundant internal systems
  • Dual door locks insure the pasteurization cycle
    is complete
  • Traceability of processes
  • Digital measuring and controlling technologies,
    accurate to 0,06C

Pollux 60
Pollux 360
16
Castor I
Perfect Egg Preservation and Presentation
  • Appetizing presentation
  • Preserves 1 to 30 eggs for up to 5 hours
  • No additional coagulation
  • Lower food costs - one egg cost is less expensive
    to service than one pastry

17
Castor II
Safe and Cost Saving Appliance
  • Fully controlled safe conditions, ready for
    immediate consumption
  • Shields eggs from infections due to unintended
    contact
  • Labor saving design allows customer to serve
    themselves

18
How to use?Egg handling
19
How to use?Programming
20 minutes
20
The result
21
References
22
How do you know your eggs are safe?
23
Worldwide Patent IssuedScientifically Guaranteed
  • Official approvals given, and tests performed by
    S.G.S. Agrilab pasteurisation process
  • CE approved
  • University Gent scientific research
  • HACCP and GHP compliant
  • Meets FDA standards

24
Certification Set-Up (Pollux)
  • Certifying laboratory
  • SGS Agrilab
  • Challenge test
  • Set-up SGS Agrilab
  • Immediate processing
  • Pasteurisation, cooking processes
  • Shelf-life pasteurised eggs

25
Immediate processing
  • Artificial contamination with Salmonella
    enteritidis (SE) in yolk core, eggs sealed with
    silicones
  • Reference contamination
  • level 107 SE / g egg
  • (1,2 x 107 tot 1,8 x 107 SE/ml egg)

26
Immediate processing
  • Tests performed on large eggs
  • (63 to 73 g)
  • 3 Pollux processes
  • 2 minutes
  • 5 minutes
  • pasteurisation

27
Immediate processing
  • Test results for processed eggs
  • Aerobic plate count
  • lt 10 CFU per gram egg
  • Specific Salmonella enteritidis determination
  • SE absent in 25 gram egg
  • ? log 7 reduction of SE

28
Shelf-life tests
  • Storage at room temperature (21 C)
  • 3 weeks, no bacteria (no SE) detected
  • We do not recommend processed eggs to be stored
    for more than 3 weeks
  • Cool storage (5 C)
  • 25 weeks, no bacteria (no SE)

29
Questions?
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