{
  "url": "https://openlegislation.uk/egg-products-regulations-1993/schedule-2/part-I",
  "json_url": "https://openlegislation.uk/egg-products-regulations-1993/schedule-2/part-I.json",
  "legislation": "uksi/1993/1520",
  "legislation_title": "The Egg Products Regulations 1993",
  "legislation_url": "https://openlegislation.uk/egg-products-regulations-1993",
  "path": "schedule/2/part/I",
  "kind": "part",
  "number": "I",
  "heading": "PASTEURISATION OF WHOLE EGG OR YOLK",
  "text": "Whole egg and yolk shall be pasteurised by being—\n(a) retained at a temperature of not less than 64.4°C for at least 2 minutes and 30 seconds, or\n(b) retained at another temperature and for another period of time to achieve at least the same degree of destruction of vegetative pathogenic organisms as if treated by the process specified in paragraph (a) above,\nand then as quickly as possible cooled to a temperature below 4°C and retained at that temperature unless otherwise preserved, save that the temperature of whole egg or yolk may be held above 4°C solely for the purpose of dissolving added sugar or salt after which the whole egg or yolk shall be immediately cooled to below 4°C.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/1993/1520/schedule/2/part/I",
    "retrieved_at": "2026-10-29T13:55:12.128108+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}