It is the healthy, hygienic and practical form of an egg.
How do we produce it?
The eggs that we produce in our own farms are broken using special machinery, passed through special cleaning separators, then homogenized and pasteurized. During these processes, all the harmful microorganisms are exterminated without destroying the natural structure and food value of the eggs.
No Hormons and Antibiotics
The eggs produced to obtain pasteurized eggs are produced in our highly modernized and hygienic egg farms under the control of our veterinarians, without using any antibiotics or hormones.
Hygienic and Safe Transportation
Produced eggs are carried to pasteurized egg production plants via automatic egg collecting lines and packed in the coop.
In recent years, as the usage of shelled egg has been forbidden in all kind of production plants by health institutions in developed countries, usage of eggs appropriate to the hygiene standards in food sector has been encouraged in our country.
In 2002, in addition to our feed factory and egg production plants in Bandirma-Aksakal region, Pasteurized Egg Production Plant has begun opearation.
This plant meets the egg requirement of mayonnaise, cake and pastry sector in industrial scale and provides pasteurized eggs to various companies in special designed, hygienic, stainless steel tanks.
The Disadvantages of Using Shelled Egg
Breaking and separating the eggs by hand requires more employees to work in production plants. More people should have to contact with eggs in a wide area. Shelled eggs might be broken during transportation, loading and unloading.
Eggshell contains Salmonella and other harmful pathogen microorganisms. These types of pathogens live on the outer side of an eggshell and can contaminate other foods or products in food plants and industrial kitchens.
Why Should We Use Pasteurized Eggs?
Kabuklu Yumurta Kullanmanın Dezavantajları
Yumurtaları elle kırmak ve ayırmak, endüstriyel tesislerde gereğinden fazla insan çalışmasına yol açar.
Çok fazla insanın, geniş bir alanda, ürün ile el teması kurması gerekir.
Kabuklu yumurtaların, taşınma, yüklenme ve boşaltılma sırasında fazla ellenmesi, kırılmalara yol açar. Yumurta kabuğu, Salmonella ve diğer patojen mikroorganizmaları taşımaktadır.
Yumurta kabuklarının dışındaki Salmonella, Koliform grubu ve diğer patojen mikroorganizmalar gıda imalathaneleri ve endüstriyel mutfaklarda bulunan diğer gıdalara ve ürünlere bulaşır. Neden Pastörize Yumurta? Pratik, Hijyenik, Sağlıklı, Ekonomik, Kolay taşınabilir ve Kaliteli