Food manufacturers use pasteurized egg products because of their convenience and ease in handling and storing.

食品生产商利用巴氏杀菌法来制作蛋制品是因为它可以减轻处理和贮存的工序。

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Egg products include whole eggs, whites, yolks and various blends with or without non-egg ingredients that are processed and pasteurized and may be available in liquid, frozen, and dried forms.

“蛋制品”包括整个鸡蛋，蛋白，蛋黄和多种多样混合鸡蛋成分的用于加工和巴氏杀菌的产品，它们会以液态，冰冻或者干制的形式出现。

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The law requires that all egg products distributed for consumption be pasteurized.

《蛋制品检测法》要求所有商用的蛋制品必须经过巴氏杀菌处理。

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It's a 30-foot-long, 4-foot-deep, fully automated stainless steel tub that produces a pasteurized egg by bathing it for about an hour in water that is precisely controlled to between 128 and 150 degrees (the exact temperature is secret)--hot enough to kill salmonella and other dangerous microbes without cooking the egg, (see sidebar).

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