Table 1G of Potential Hazards
Potential ingredient or other food-related biological hazards
Egg and Egg Products
| Category | Number | Subcategory | Storage Conditions | Hazards | Example Products |
|---|---|---|---|---|---|
| Shell Eggs | 1 | Shell Eggs Raw | Refrigerated | Salmonella spp.,L. monocytogenes | Shell Eggs, Raw |
| Shell Eggs | 2 | Shell Eggs: Pasteurized in Shell | Refrigerated | Salmonella spp.,L. monocytogenes | Pasteurized in Shell Eggs |
| Further Processed Egg Products | 3 | Eggs Hard Boiled: In shell | Refrigerated | Salmonella spp.,L. monocytogenes | Hard Boiled Eggs in Shell |
| Further Processed Egg Products | 4 | Eggs Hard Boiled: Shelled | Refrigerated | Clostridium botulinum,Salmonella spp.,L. monocytogenes,S. aureus | Hard Boiled Eggs Shelled |
| Further Processed Egg Products | 5a | Cooked Egg Products, Ready-to-Eat (RTE) and Not Ready-to-Eat (NRTE) | Refrigerated | Bacillus cereus,Clostridium botulinum,Pathogenic E. coli,Salmonella spp.,L. monocytogenes,S. aureus | Omelets, Egg Patties, Scrambled Eggs |
| Further Processed Egg Products | 5b | Cooked Egg Products, Ready-to-Eat (RTE) and Not Ready-to-Eat (NRTE) | Frozen | Bacillus cereus,Pathogenic E. coli,Salmonella spp.,L. monocytogenes,S. aureus | Omelets, Egg Patties, Scrambled Eggs |
| Imitation Egg Products | 6a | Imitation Egg products and Egg Substitutes | Shelf-Stable | Salmonella spp. | Soy-based products; vegetable and grain-based products |
| Imitation Egg Products | 6b | Imitation Egg products and Egg Substitutes | Refrigerated | Bacillus cereus,Salmonella spp.,L. monocytogenes | Southwest Flavored Imitation Egg Product (Liquid), Florentine Imitation Egg Product (Liquid), Imitation Omelets, Imitation Egg Patties, Imitation Scrambled Eggs |
| Imitation Egg Products | 6c | Imitation Egg products and Egg Substitutes | Frozen | Bacillus cereus,Salmonella spp.,L. monocytogenes | Imitation Omelets, Egg Patties, Scrambled Eggs |
Source
U.S. Food and Drug Administration
Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry
Appendix 1: Potential Hazards for Foods and Processes