Eggs and egg products

9.3. Pathogens of concern
The principal human pathogens of concern in eggs and egg products are of the genus Salmonella (primarily Salmonella Enteritidis).

9.4. Effects of processing
Shell eggs are usually fried, boiled, or baked. In these cooking methods, it is important that eggs reach appropriate temperature to destroy any salmonellae that may be present. Eggs boiled or cooked long enough to solidify the yolk (~ 10 min of boiling) are heated sufficiently to inactivate salmonellae, but other cooking procedures that leave the yolk in a liquid state (for example, soft boiled and fried eggs "over easy") are not always sufficient to inactivate Salmonella spp (ICMSF 1998, p 493). Liquid eggs, white, and yolk that do not contain chemical additives are usually pasteurized at temperatures that vary from 55.6 °C (132 °F) to 69 °C (156 °F) at processing times that vary from 10 to 1.5 min. Lower temperatures and shorter processing times increase the risk of survival of Salmonella spp., whereas higher temperature and longer processing times increase damage to the functional properties of the egg (ICMSF 1998, p 496). It should be noted that reduced aw and longer heating times are required to achieve the same level of pathogen reduction. In the United States, pasteurization requirements are 60 °C (140 °F) for 3.5 min, which achieve more than a 3 log reduction of salmonellae (ICMSF 1998, p 497). Proper pasteurization reduces the initial level of other microorganisms; however, if the product is temperature abused, some bacteria, such as micrococci, staphylococci, Bacillus spp., enterococci, and catalase negative bacterial rods, survive the process and can grow.

9.5. Time/temperature control
Eggs and egg products will easily support the growth of spoilage and pathogenic microorganisms and clearly require time/temperature control to assure safety. Control methods require an integrated approach that begins at the egg production facility, and carries through to processing and further processing operations as well as to retail and food service facilities. Temperature control of shell eggs, followed by thorough cooking and proper handling, are essential in assuring safety.
As mentioned above, heat treatments used for liquid eggs do not produce shelf-stable products, so they should be kept refrigerated or frozen. These products should be safely handled to reduce the likelihood of post-process and/or cross contamination.

abstracted from:
FDA/Center for Food Safety & Applied Nutrition. (2004). Analysis of Microbial Hazards Related to Time/Temperature Control of Foods for Safety. Retrieved March 31, 2008, from http://www.cfsan.fda.gov/~comm/ift4-4.html