The global pasteurized eggs market size Was Valued At Around USD 69.32 Billion In The Year 2021 And Is Expected To Witness Growth Of Approximately USD 136.56 Billion Till The Forecast Year 2028, Growing At A CAGR Of Almost 10.4% During The Forecast Period 2022-2028. Uncooked eggs are a primary source of salmonella illnesses, therefore eating them raw can be dangerous. The United States Food and Drug Administration (USFDA) has created a product code for ordinary shell eggs, which is a potentially dangerous food, in order to avoid any health issues among consumers caused by the ingestion of these infected eggs. This food code specifies the time/temperature control for safety (TCS) that must be applied to eggs in order to prevent pathogenic microorganism development or toxin generation. Humans can get food poisoning if they eat an unpasteurized undercooked egg. Unpasteurized eggs are the root cause of four out of every five Salmonella-related foodborne illnesses. Asia Pacific countries like as China and India, like the United States, are entering the pasteurised egg industry. In a survey of egg trays, eggshells, and egg content undertaken by the National Center for Disease Control (NCDC) in March 2017 in Coimbatore, India, 7.6% of egg trays and 7.8% of eggs were found to be contaminated with Salmonella. Consumers are growing more nutrition, and pasteurised eggs are one of the healthier foods and minerals available. As a result, COVID-19 may see an increase in demand. Due to an increase in sicknesses and lower economic activity, market demand is likely to outstrip supply in the medium term. Furthermore, it cannot be denied that COVID-19's spread resulted in lockdowns and supply chain disruptions, causing product supply concerns.

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Increased demand from the food sector is a significant driver driving liquid egg demand growth, as consumers become more aware of the medical benefits. As a result of this demand, major producers have been driven to develop liquid eggs that fulfil high quality standards and consumer expectations. Pre-prepared microwaveable foods benefit from the silky texture of liquid eggs. Frozen microwaveable items, which include eggs, thaw and freeze more quickly. Furthermore, liquid eggs bond and emulsify foods like salad dressings, sauces, dips, and mayonnaise, providing liquid egg providers with significant expansion potential.

The global pasteurized egg market segmentation:

• By Application: dietary supplements, sauces, food industry as noodles & pasta, dairy products, prepared food, meat & fish, desserts and others
• By Pasteurization method: lactic acid-aluminum sulfate, heat plus hydrogen peroxide, heat without chemicals and hot room treatment of dried egg white

The pasteurised egg market is dominated by the United States and Europe, followed by the rest of North America. Pasteurized eggs are being used in a variety of food applications by developing countries such as India and Africa.

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Some of the major key players in the Pasteurized Eggs Market are Stiebrs Farms Company, Glaum EGG Ranch Company, National Pasteurized Eggs Inc, Wilcox Farms Company, Willamette Egg Company

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