Over the last few years, pasteurization methods have been modified to not only eliminate pathogens, but also to focus on the preservation of the egg products’ functional properties. All parameters that affect shelf life need to be coordinated optimally so that the actual pasteurizing step can be as gentle as possible. The result will be minimal impact on the functional properties. The lower the bacterial load of the input product, the lower the required impact from pasteurization. This will result in minimally processed food”. Ideally, the pasteurization process is selected with the lowest possible time-temperature combination. This can still guarantee a salmonellae-free product and the best possible end product. With egg products, too much heating will lead to a complete loss of the egg’s functional properties and the egg products will literally be cooked. Sterilization is therefore impossible. A generally accepted method to eliminate harmful micro organisms like Salmonellae and to reduce micro organisms in general is called pasteurization. Pasteurization is named after Louis Pasteur who invented this process in 1862. The process consists of heating the product at a lower temperature, followed by maintaining this temperature for a longer time. Depending on the level of bacterial reduction, this will lead to a certain shelf life. | 
