Pasteurization

Pasteurization heats a food such as milk or liquid eggs to a set temperature for a set time to destroy disease-causing germs. Pasteurized dairy and eggs make many baking recipes safer.

  • Food safety
  • Ingredients & quality

Pasteurization heats a food to a specific temperature and holds it there long enough to destroy disease-causing germs. For dairy, federal rules list approved time and temperature pairs, such as 145°F for 30 minutes or 161°F for 15 seconds, and require 5°F more for dairy ingredients with 10 percent or more fat or with added sweeteners. Liquid, frozen and dried egg products must be pasteurized under the Egg Products Inspection Act of 1970, and some shell eggs are pasteurized in the shell. Pasteurizing eggs does not cook them, and CDC notes pasteurized milk keeps the nutritional benefits of raw milk.

Raw milk can carry germs such as Listeria, Salmonella, E. coli, Campylobacter, Brucella and Cryptosporidium, and CDC credits pasteurization with greatly reducing milk-borne illness since the early 1900s. Federal rules bar shipping milk or milk products for direct consumption across state lines unless they are pasteurized, apart from approved alternatives such as curing certain cheeses. Raw eggs can carry Salmonella even when the shell looks clean, so FDA recommends pasteurized eggs or egg products for recipes that use raw or lightly cooked eggs.

Key facts

Dairy, low-temperature method
145°F for 30 minutes
Dairy, high-temperature short-time
161°F for 15 seconds
Dairy with 10%+ fat or added sweeteners
Add 5°F to the listed temperature
Egg products
Pasteurization required under the 1970 Egg Products Inspection Act

In a bakery or commercial kitchen

  • Use pasteurized egg products or in-shell pasteurized eggs in any recipe where eggs stay raw or only lightly cooked
  • Buy milk, cream and cheese made from pasteurized milk for products served to customers
  • Hold unopened liquid egg products at 40°F or below and use them within 3 days after opening
  • Thaw frozen egg products in the refrigerator or under cold running water, never on the counter
  • Cook other egg-containing dishes to 160°F and confirm the temperature with a food thermometer

For home and cottage bakers

  • Choose pasteurized milk and dairy products, and read labels carefully
  • Use pasteurized eggs for raw or lightly cooked egg recipes such as homemade ice cream or Caesar dressing
  • Refrigerate eggs and egg products at 40°F or below, even when they are pasteurized
  • Look for packaging that says the eggs were treated to destroy Salmonella

Related entries

Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 17, 2026.

  1. 21 CFR Part 131 Subpart A, § 131.3 Definitions ("Pasteurized"), Electronic Code of Federal Regulations (eCFR)
  2. 21 CFR 1240.61: Mandatory pasteurization for all milk and milk products in final package form intended for direct human consumption, Electronic Code of Federal Regulations (eCFR)
  3. Raw Milk, Centers for Disease Control and Prevention
  4. Egg Products and Food Safety, USDA Food Safety and Inspection Service
  5. What You Need to Know About Egg Safety, U.S. Food and Drug Administration