Bacon & Ham??

[sunshine_sieben]

All that it means is that it can be part of the contents, or the whole contents. But eggs in their shell are not classified as egg products.

[Oorki Galoorki]

wiki description of pasturisation

Pasteurization typically uses temperatures below boiling since at temperatures above the boiling point for milk, casein micelles will irreversibly aggregate (or "curdle"). There are two main types of pasteurization used today: High Temperature/Short Time (HTST) and Extended Shelf Life (ESL) treatment. Ultra-high temperature (UHT or ultra-heat treated) is also used for milk treatment. In the HTST process, milk is forced between metal plates or through pipes heated on the outside by hot water, and is heated to 71.7 ?C (161 ?F) for 15-20 seconds. UHT processing holds the milk at a temperature of 138 ?C (250 ?F) for a fraction of a second. ESL milk has a microbial filtration step and lower temperatures than HTST.[1] Milk simply labeled "pasteurization " is usually treated with the HTST method, whereas milk labeled "ultra-pasteurization " or simply "UHT" has been treated with the UHT method

so you cant pasturise an uncracked egg,,there fore runny eggs are still not a safe food for pg women to eat.

also in europe they would still be warning women of these risks becasue you can get raw milk and cheeses over there which are really high risk carriers of listeria

[sunshine_sieben]

There has been a process invented in the last 6 years or so that cn actually pasteurise a whole egg in the shell. It involves a warm water bath (I believe the temperature is controlled at 62 degrees).

How do you pasteurize a shell egg without cooking it?
It’s a combination of time and temperature. At National Pasteurized Eggs, Inc., we put our farm-fresh eggs through a giant all-natural water bath for just under one hour. The key is the preciseness of the computer controlled bath which ensures FDA standards for pasteurization, destroying the bacteria and viruses without cooking the eggs. The constant movement of our eggs and water while in the bath is a key component in assuring the eggs don’t cook.

What tests or verification do you use to be sure all eggs are pasteurized?
Pasteurization is a proven science that dates back to the reign of Napoleon. The patented technology used by National Pasteurized Eggs, Inc. has been specifically adopted to shell eggs. The time and temperature protocols and process steps, as well as pre and post pasteurization are all monitored by computer and all processes are verified and approved by Silliker Labs. All NPE facilities maintain detailed quality assurance and HACCP programs.

The eggs enter our patented pasteurization system where the carriers transport the eggs to our clean, warm water bath pasteurizer.
The eggs continue through the water bath where this mixture of exact time and temperature assures accurate pasteurization. The eggs are pasteurized to exceed a 5 log reduction of harmful bacteria or viruses without cooking the egg. The 5 log reduction of Salmonella is the regulated standard set by the FDA required for a product to be labeled pasteurized. The NPE patented process ensures that eggs meet and exceed this 5 log FDA requirement without cooking the egg.
The eggs move on automated carriers where they receive an optical check that identifies and removes all damaged or cracked eggs.
The eggs then are conveyed out of the bath and through an automatic waxing unit which applies a food grade wax protection over the shell. This wax acts as an additional seal to protect the egg from absorption of any cross-contaminants that otherwise could pass through the shell's thousands of open pores.
Next, the eggs receive a red Circle P stamp identifying them as pasteurized.
This finished product is then packed, moved to coolers and brought to below 45?F., and palletized for shipment.
The facility and production are managed under controlled HACCP procedures adhering to defined SOP’s and GMP’s and Circle U Kosher approval standards. The facility and process are inspected and certified by USDA and Silliker Labs and approved by the FDA.
The total pasteurization process above results in destruction of bacteria and viruses inside and outside the shell, preserving freshness and taste as well as significantly extending the shelf life of the eggs.

But it seems to me that these eggs are hard to come by unless you buy them from a commercial food supplier. They are also more expensive than regular eggs.

I am European (German) and my sister-in-law and also a good friend have just recently had babies over there. No, they do not advise against eating soft cheese or deli meats in general. They do advise against drinking unpasteurised milk or eating cheese and other dairy products which have been made with unpasteurised milk.

By the way, you can buy unpasteurised and unhomogenised milk here in Australia, too. My health food shop across the road sells it sometimes. They call it "Cleopatra's Bath Milk".
I used to drink it while at my parent's house (in Germany) last year. it is divine. Tastes so much nicer than the treated mik. And with modern hygiene standards, it is not as dangerous as it used to be. Pasteurisation does destroy some of the more delicate nutrients and some of the flavour does get lost. However I wouldn't drink it now that I am pregnant, to be on the safe side. Unpasteurised, unhomogenised milk has a shelf life of only 2 days, so it is probably not a very practical thing for everyday use.

Saša

[Oorki Galoorki]

it is illegal to sell raw milk for drinking purposes. which is why the one you can get is Bath milk..although they cant tell you what to do with itonce its in your possecsion.
i had a dairy farmer for an ex bf. so know the rules with raw milk.

They do advise against drinking unpasteurised milk or eating cheese and other dairy products which have been made with unpasteurised milk

this is what i meant. not about normal soft cheeses but the ones using raw milk

[sunshine_sieben]

I just meant to point out the difference that here they advise against eating all soft cheese, often even stating that they are dangerous even when pasteurised milk has been used.
And the main difference is when it comes to deli meats like salami or ham. it is not mentioned at all over there that there might be a listeria risk.

Funny, how it is illegal here to sell unpasteurised milk for consumption when in Europe some health professionals are starting to promote it again as a healthier, more wholesome alternative. And I'm not just talking about alternative medicine. My dad is a surgeon, and he drinks raw milk whenever he can. For the flavour mainly, but also because he believes that it is better for you, easier to digest and more natural and also pretty safe.

Saša

[Oorki Galoorki]

sasa
i love raw milk when i was seeing my ex i would get fresh milk straight from the dairy (the storage tank was refridgerated so it was cold)
it doesnt suprise me that they would be starting to go back to using raw milk. esp as our hygiene standards have changed soooo much since they have been pastuerising milk.

but i think we have such an outdated form of medical advise for pg women anywaythat its not suprising they get told to not eat soo much