High Quality Content by WIKIPEDIA articles! Pasteurized eggs are eggs that have been pasteurized in order to reduce the possibility of food-borne illness in dishes that are not cooked or lightly cooked. They may be sold as liquid egg products or pasteurized in the shell.Although pasteurization does not sterilize food, i.e., eliminate all microorganisms, proper application of the technique renders foods safer for consumption by reducing the risk of food-borne illness. Food scientists use scientific research and mathematical models to determine precise techniques for achieving reductions in bacterial counts (called log reductions) to achieve food safety.

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