How long can liquid egg be kept out of the fridge?

The useful life of egg products, and consequently the time it can be consumed with sanitary guarantees, depends directly on the maintenance of the cold chain. This means that it must always be stored in cold stores below 4º C and should only be out of the cold chain when being used.

If a refrigerator is above 4º C, how long can the egg product be kept?

This is one of the greatest risks in its use and handling, especially in catering, communitary canteens, where it is common to store egg products with other perishable food. In these cases it is common to find refrigerators at temperatures of 7º C or 9º C. If the temperature cannot be kept between 0º C and 4º C it is not recommendable to keep the egg product until the best before date printed on the label.

In these cases, the consumer must reduce by a 1/3 the storage time. Our recommendation is to use the product within a week to assure a correct rotation.

How many days can the same container be used for?

Ideally, it is best to finish the container in one use, or use a single use dose for each application. If in the elaboration of a product 5 kg of liquid pasteurized egg is needed, then it is recommendable to use a 5 kg container and not a 25 kg container in five times. Egg products, because of their excellent nutritional properties, can be easily affected by external microbial agents (environmental, handling, utensil…) and to reduce these risks it is better to finish it off at the same time.

If the colour of a whole pasteurized egg is very yellow, can it be used?

Usually egg products manufactured by DAGU have a homogeneous colour, although from time to time darker yellow egg yolks can be used as raw material. However, it is perfectly safe to use the egg product.

Nevertheless, we must pay special attention to the colour because if the product is very degraded the colour can go yellow. This happens when the microbic contamination is so high that the PH has dropped to acid level. Another indicator is the acid smell of the product.

Another typical case of this deterioration is when an egg product is kept outside the cold chain or it has been used after the best before date or it has been stored at temperatures above 4º C. In all these cases the egg product must not be used.

Can deposits appear at the bottom of the container?

Yes. The egg product in its manufacturing process goes through a stage of homogenization at high pressure, with the objective of breaking up the fats in the yolk and also for a perfect blend between the yolk and the white. If, during this process, the blend between the albumen and yolk is not perfect, as the albumen is sensitive to the heat, it is possible that during the pasteurization part of it might coagulate and after some time fall to the bottom of the container.

Nevertheless, the whole pasteurized egg keeps its functional properties.