This is why it is important to “develop” the shelf life of the egg products at every stage of the process and not only with the pasteurizer. We can consider that the egg contents inside the shell are practically sterile, which means that the total of the microorganisms that we are trying to eliminate during pasteurization are introduced to the products at the different stages of the process. It is important to take the necessary precautions at every stage of the process to minimize both the contamination of the product, and the growth of the microorganisms already in the liquid. The basic process steps for the production of egg products are:
a) Storage washing and candling b) Egg breaking and separation
c) Collection filtration, cooling and storage
d) Pasteurization e)
Packaging. Storage, washing and candling: The first step for the production of extended shelf life products (ESL) starts with good fresh eggs. Even though the egg possesses excellent defense mechanisms against microorganisms such as the cuticle, shell and internal and external membranes, during storage some microorganisms can enter and contaminate the inside of the egg. Refrigerated storage of the eggs is the best way to slow down this process. The next step is to reduce the maximum amount of microorganisms on the exterior of the shell by washing and sanitizing the eggs. Due to the production conditions and handling procedures of eggs, the exterior of the shell is contaminated with a large amount of microorganisms. For example, eggs with manure are the principal source of microorganisms known as coliforms, which include E Coli; and most of Salmonellae types that contaminate the egg are found on the surface of the shell. During the washing process is important to control the different variables to maximize the washing efficiency and to minimize the possibility of contamination. For egg washing it is recommended to use an alkaline detergent solution at least 10ºC higher than the internal temperature of the egg, and no less than 33ºC; and using an efficient brushing system that operates side-to-side and not only up and down. Once washed, the eggs should be sanitized with a sanitizing solution during the final rinse. ..............................................................................................................................................................READ MORE>
This is why it is important to “develop” the shelf life of the egg products 
