| 翻訳と辞書 |
| Pasteurized eggs ： ウィキペディア英語版 |
Pasteurized eggs
Pasteurized eggs are eggs that have been pasteurized in order to reduce the risk of food-borne illness in dishes that are not cooked or are only lightly cooked. They may be sold as liquid egg products or pasteurized in the shell.
== Rationale==
The 2013 United States Food and Drug Administration Food Code defines regular shell eggs as a potentially hazardous food, i.e., “a food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation.” 〔(【引用サイトリンク】title=Summary of Changes In the FDA Food Code 2013 )〕
NOT all egg products sold in the U.S are pasteurized due to the risk of food-borne illnesses per U.S. Department of Agriculture rules. They also do not allow any egg products to be sold without going through the process of pasteurization. They also do not recommend eating shell eggs that are raw or undercooked due to the possibility that Salmonella bacteria may be present.〔(【引用サイトリンク】title=Shell Eggs from Farm to Table )〕
Because of the risk of food-borne illness caused by ''Salmonella'' bacteria that may be present in raw eggs, the U.S. Department of Agriculture requires a safe-handling advisory statement on all packages of raw shell eggs that are not treated to destroy ''Salmonella'' as follows: "Safe Handling Instructions: To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly." 〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Pasteurized eggs」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|