Division 1 TREATMENTS OF EGG PRODUCTS FOR THE INACTIVATION OF HIGHLY PATHOGENIC AVIAN INFLUENZA
United Kingdom
The following treatments are suitable for the inactivation of highly pathogenic avian influenza in the following egg products:
| Egg product | Treatment | |
|---|---|---|
| Core temperature (in degrees Celsius (°C)) | Duration of treatment (in seconds (s) or hours (hr)) | |
| Liquid egg white | 55,6 °C | 870 s |
| 56,7 °C | 232 s | |
| 10 % salted yolk | 62,2 °C | 138 s |
| Dried egg white | 67 °C | 20 hr |
| 54,4 °C | 513 hr | |
| Whole eggs | 60 °C | 188 s |
| completely cooked | ||
| Whole egg blends | 60 °C | 188 s |
| 61,1 °C | 94 s | |
| completely cooked | ||