A process for producing pasteurized liquid
egg product utilizing a vat or tank for holding raw
egg product. The raw
egg product is preheated as rapidly as possible to a temperature of about 140 DEG F. and then, without holding the temperature at a constant level, the preheated raw egg is transferred to a suitable
package. The
package containing the preheated raw egg product is then sealed and heated and maintained at a suitable temperature in order to pasteurize the liquid raw egg products in the packages. The heated containers and pasteurized liquid egg product are then cooled rapidly to a
refrigeration temperature to further inhibit
germination of any remaining bacterial spores. The containers are then stored in
refrigeration conditions for distribution and use. In another embodiment, an egg product
package is preheated to a temperature between 71.1 DEG C. and 55 DEG C. and then hot filled with a egg product treated to about the same temperatures as the package. The hot filled package is then sealed and allowed to stand for about 30 seconds and then it is rapidly cooled to at least about 5 DEG C. in a
cooling time period of about 5 mintues.