Eggs pas­teurised for pro­tec­tion

The Poultry Bulletin - - LOCAL NEWS -

Nu­laid’s pas­teurised ‘Safe Eggs’ claim to have two ma­jor ad­van­tages over nor­mal shell eggs - they are bac­te­ria free to pro­tect against food­borne ill­nesses, most notably salmonel­losis, and they have an ex­tended shelf life of up to 56 days at am­bi­ent tem­per­a­ture.

Quan­tum Foods ex­ec­u­tive Adel van der Merwe says that the eggs are pas­teurised for pro­tec­tion us­ing a method of killing any bad bac­te­ria without boil­ing the eggs by us­ing tech­no­log­i­cally ad­vanced heat­ing units to en­sure safe eggs, which are pro­duced by hens fed an all grain diet.

She says that while nor­mal un­pas­teurised shell eggs are safe to eat when fully cooked, preg­nant women, chil­dren, older adults and those with weak­ened im­mune sys­tems that are more sus­cep­ti­ble to sal­mo­nella in­fec­tions will ben­e­fit most from choos­ing pas­teurised eggs.¡

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