Pasteurised for protection

Nulaid-pasteurised-eggsNulaid’s pasteurised Safe Eggs are set to take the Mommy market by storm. The product offers a long shelf life and peace of mind to mothers-to-be and parents of small children that are concerned with the promotion of good health of their children.

Safe Eggs are SA’s only pasteurised eggs and have two major advantages over normal shell eggs: They are bacteria free, therefore protect against foodborne illnesses, most notably salmonellosis, and secondly they have an extended shelf life of up to 56 days at ambient temperature.

Quantum Foods executive, Adel van der Merwe, says that the eggs are pasteurised for protection using a method of killing any bad bacteria without boiling the eggs. Advanced heating technology ensures safe eggs, which are produced by hens fed an all-grain diet.

Van der Merwe says that while normal unpasteurised shell eggs are safe to eat when fully cooked, pregnant women, children, older adults and those with weakened immune systems that are more susceptible to salmonella infections. They will benefit most from choosing pasteurised eggs.

She continues, ‘Some of our best-loved foods (such as chocolate mousse, lemon meringue, mayonnaise and other bases for other dressings and sauces) require the use of raw eggs in recipes. Avid cooks, caterers, health fanatics, restaurateurs and anyone that uses eggs in an uncooked preparation will benefit from using Safe Eggs.

Omega-3 is an essential nutrient in our diet. The European Food Safety Association (EFSA) recently confirmed that daily intake of Omega-3 is important for general brain, eye and heart health.

Van der Merwe points out however that eggs are a good source of Omega-3 fatty acids only when hens consume diets high in Omega-3 oils.