Why pasteurized Eggs

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Why pasteurized Eggs?

• Benefits for Hotels using CASTOR and POLLUX egg
  pasteurizing system

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What are the main criteria when buying real
estate?

• There are only three reasons
• Location
• Location
• Location

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What is it for a egg pasteurizing system?

• Also three reasons and a addition
• Safety
• Safety
• Safety
• Reproducible Quality

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Benefits of using Pollux egg pasteurizing system

• Safety
• Protect your customers and your company from food
  related illnesses and bad public relations or
  even lawsuits
• Reproducible quality
• Every egg, will be the same quality, every day,
  every week, every month, every year
• Cost savings
• One egg has the highest nutrition value for the
  lowest price

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Cost savings

• When your customers eat a egg at the breakfast
  buffet, they do not eat other products.
• One egg is cheaper than a slice of

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What is it?

• Patented accelerated pasteurization method.
• Delivers bacteria-free eggs that retain all of
  their nutritional value and cooking properties.
• Indistinguishable from fresh raw eggs.
• Safe to store pasteurized raw or cooked eggs in
  the refrigerator for up to 25 weeks.

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Eggs Can be Dangerous

• Cross Contamination
• Where raw shell eggs are used, cross-contamination
  is an present danger

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Pasteurized Eggs

• The perfect ingredients for healthy and tasty
  preparations

• sauces
• mayonaise
• pastry
• bavaroise
• sabayon
• chocolate mousse
• steak tartare

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Pasteurized and Raw Egg
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Traditional versus Pollux
Traditional
Pollux
Yolk not centered Discoloration
Yolk perfectly centered
Poor coagulation
Correct coagulation
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Breakfast eggs

• The classic 5 minute egg
• Fried eggs

Both contain a high riskof salmonella or
avianflu infection
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Breakfast egg specialties

• Asian (Japanese)
• Yolk - hard
• Egg white - soft

• Asian Extra
• Yolk - soft
• Egg white - soft

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Breakthrough in Foodsafety
Uniquelpatentedlcertified
Approved by
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The systemPollux Castor
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Pollux 60 or 360

• 60 or 360 Egg capacity
• Easy to use
• Redundant internal systems
• Dual door locks insure the pasteurization cycle
  is complete
• Traceability of processes
• Digital measuring and controlling technologies,
  accurate to 0,06C

Pollux 60
Pollux 360
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Castor I
Perfect Egg Preservation and Presentation

• Appetizing presentation
• Preserves 1 to 30 eggs for up to 5 hours
• No additional coagulation
• Lower food costs - one egg cost is less expensive
  to service than one pastry

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Castor II
Safe and Cost Saving Appliance

• Fully controlled safe conditions, ready for
  immediate consumption
• Shields eggs from infections due to unintended
  contact
• Labor saving design allows customer to serve
  themselves

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How to use?Egg handling
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How to use?Programming
20 minutes
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The result
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References
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How do you know your eggs are safe?
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Worldwide Patent IssuedScientifically Guaranteed

• Official approvals given, and tests performed by
  S.G.S. Agrilab pasteurisation process
• CE approved
• University Gent scientific research
• HACCP and GHP compliant
• Meets FDA standards

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Certification Set-Up (Pollux)

• Certifying laboratory
• SGS Agrilab
• Challenge test
• Set-up SGS Agrilab
• Immediate processing
• Pasteurisation, cooking processes
• Shelf-life pasteurised eggs

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Immediate processing

• Artificial contamination with Salmonella
  enteritidis (SE) in yolk core, eggs sealed with
  silicones
• Reference contamination
• level 107 SE / g egg
• (1,2 x 107 tot 1,8 x 107 SE/ml egg)

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Immediate processing

• Tests performed on large eggs
• (63 to 73 g)
• 3 Pollux processes
• 2 minutes
• 5 minutes
• pasteurisation

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Immediate processing

• Test results for processed eggs
• Aerobic plate count
• lt 10 CFU per gram egg
• Specific Salmonella enteritidis determination
• SE absent in 25 gram egg
• ? log 7 reduction of SE

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Shelf-life tests

• Storage at room temperature (21 C)
• 3 weeks, no bacteria (no SE) detected
• We do not recommend processed eggs to be stored
  for more than 3 weeks
• Cool storage (5 C)
• 25 weeks, no bacteria (no SE)

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Questions?