Pasteurised shell eggs have two major advantages over normal shell eggs namely that have reduced levels of pathogens such as Salmonella enteritidis and Avian influenza, and secondly that they have an extended shelf life of at least 8 weeks at ambient temperature.

This in shell pasteurisation technology has established South Africa as a leader in the development of practical and economical food safety solutions.

Safe Eggs offers a great deal to the retailer, restaurants, caterers and the consumer. This product is unique in that itıs the first egg with reduced levels of Salmonella - offering consumers peace of mind. They are also traceable, free of antibiotics and produced by hens fed a natural diet.

Safe Eggs also prevents antibiotic resistant micro organisms to enter the human food chain.



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