1. How can I tell if my eggs have spoiled? 2. Are there hormones in my eggs? 3. Do antibiotics in eggs contribute to antibiotic resistance? 4. Is genetic engineering used to produce eggs? 5. Are there any people who are at increased risk from foodborne illness? 6. Tell me more about egg products and how I should use and store them. Tell me more about egg products and how I should use and store them. Egg products are convenience forms of eggs made by breaking and processing shell eggs. Many egg products once sold only for foodservice use are becoming more readily available at consumer retail markets. Most supermarkets now carry egg substitutes, dried and/or refrigerated liquid egg whites and frozen egg entrees, among other egg products. Federal regulations require that all uncooked egg products be pasteurized. Pasteurization, though, destroys only those bacteria which might be present at the time of processing. All pasteurized foods, including egg products, can become contaminated if you don’t handle them properly after they’re pasteurized. Important handling tips are:   Avoid buying any frozen egg products which show signs of thawing. Return frozen egg products to the freezer as soon as possible after you buy them. Thaw them in the refrigerator overnight or under cold running water in tightly sealed containers, not at room temperature. Use thawed egg products promptly. Cover and refrigerate any unused portions and use them within three days. Refrigerate liquid egg products as soon as possible after you buy them. Once you open a liquid product, use it immediately. Pasteurized liquid egg whites can be refrigerated for about 3 to 4 months unopened or about 1 week after opening, or can be frozen indefinitely. Check the label on other products because shelf life can vary. As long as you keep them dry, you can store dried egg whites indefinitely at room temperature, although it’s better to store them in a cool place away from light and strong odors. Store other dried egg products below 70° F in a dark, cool place, preferably in your refrigerator. Reconstitute only the amount of dried egg product you’ll use immediately. After you open it, tightly seal the container and refrigerate any unused portions. Follow the label instructions to refrigerate or freeze specialty egg products. Use a clean utensil to dip egg products from their original containers. Pour an egg product only if the container is designed for pouring and the outside is clean.

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