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Guidance for Use of Food-Grade Shell-Egg Sanitizers

March 31, 1999

Directions for use of Food-Grade Shell-Egg Sanitizers of for Sanitization use in Federally inspected Meat and Poultry Facilities

Egg Sanitization

The directions for use in sanitizing eggs must be similar to the following:

[x] = company to provide amount/rate based on efficacy data.

To sanitize clean shell eggs intended for food or food products, spray with a solution of [x] ounces of product in [x] gallons of water (providing [x] ppm active). The solution must be equal to or warmer than the eggs, but not to exceed 130F. Wet eggs thoroughly and allow to drain.(**Insert the applicable statement below, as appropriate). Eggs must be reasonably dry before casing or breaking. The solution must not be reused for sanitizing eggs.

  1. Eggs that have been sanitized with this quaternary ammonium compound shall be subjected to a thorough potable water rinse only if they are to be immediately broken for use in the manufacture of egg products.
  2. Eggs that have been sanitized with this chlorine compound may be broken for use in the manufacture of egg products without a prior potable water rinse.
  3. Eggs that have been freshly washed may be sanitized with this iodine compound only if the eggs are rinsed prior to application of the compound.A subsequent potable water rinse is not required.

Prior authorization from USDA is no longer required in order for a product to be intended or recommended for use in plants operating under the U.S.D.A. egg grading and egg products inspection programs. However, in order for a product label to infer/recommend that it can be used in federally inspected egg plant there must be a complete set of use directions similar to the ones described above.

Use in Federally Inspected Meat and Poltry Facilities

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