Here is a Pasteurization Manual for your quick reference

http://www.aeb.org/images/Pasteurization_Manual.pdf

On page 9 and 10, it says according to USDA requirements, whole eggs should be held at 60C / 140F for 3.5 minutes to kill most of Salmonella pathogens. This is also listed in the Conclusion section on page 25 as part of new guidelines for egg products pasteurization.

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• Thanks, but "whole egg" in PDF there is not shell on -uptrend- ♂ (86 bytes) () 07/26/2017 postreply 16:47:04

• just double checked, you are right this is not shell on -漾漾美味- ♀ (521 bytes) () 07/26/2017 postreply 18:04:23