Egg Wash Safety Risks


Safety Risks with Egg Wash
and Egg-Based Mix-Type Products

Egg wash and dry powder-type baker’s wash products are made from either liquid egg whites or a dried mix of egg white/sugar. These products have a very short shelf life and must be handled carefully to reduce risk of Salmonella and E. coli contamination.

In recent years, raw eggs and egg products have come under fire for being a possible cause of Salmonella poisoning. According to the CDC, the Salmonella enteritidis bacterium can live inside perfectly normal-appearing eggs, and can cause illness if the eggs are eaten raw or undercooked. The Center estimates that one in 50 consumers could be exposed to a contaminated egg each year.

Recognizing the health dangers of egg wash and dry powder-type baker’s wash products that contain dried egg white ingredients, some southern state health departments (including Louisiana) outlawed the products due to the year-round warm, moist climate that promotes rapid microorganism growth.

Quick Shine – No Eggs, No Risks!
Because Quick Shine™ contains no eggs, bakeries can safely produce the desirable browning and shine on baked goods without the added risk of consumers being exposed to the Salmonella bacteria. Packaged in a hermetically-sealed aerosol can, Quick Shine products are microbiologically safe; easy to use (simply spray on – no mixing, refrigeration or cleanup required); and result in a fast, even application.

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