FP-19 (Nov 14, 2019)

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Eligible/Ineligible Products

1. Eligible Products
   1. Egg products originating outside the control zone for Highly Pathogenic Avian Influenza (HPAI) whether pasteurized or not.
   2. Pasteurized egg products regardless of the state of origin.
2. Ineligible Products
   1. Egg products produced in the following control zones and not pasteurized to OIE processing requirements below are ineligible
      • Alabama
        • Egg products not pasteurized to OIE processing requirements and produced in Pickens County on or after February 20, 2017 or before July 12, 2017.
        • Egg products not pasteurized to OIE processing requirements and produced in Lauderdale County on or after February 15, 2017 or before June 20, 2017.
        • Egg products not pasteurized to OIE processing requirements and produced in Cullman County on or after February 28, 2017 or before July 18, 2017.
      • Georgia
        • Egg products not pasteurized to OIE processing requirements and produced in Chattooga County on or after March 4, 2017 and before July 20, 2017.
      • Kentucky
        • Egg products not pasteurized to OIE processing requirements and produced in Christian County between February 24, 2017 and August 24, 2017.
      • Missouri
        • Egg products not pasteurized to OIE processing requirements and produced in Jasper County between February 5, 2018 and July 30, 2018 are ineligible.*
      • Tennessee
        • Egg products not pasteurized to OIE processing requirements and produced in Lincoln County between February 9, 2017 and August 11, 2017.
        • Egg products not pasteurized to OIE processing requirements and produced in Giles County on or after February 10, 2017 or before July 2, 2017.
      • Texas
        • Egg products not pasteurized to OIE processing requirements and produced in Hopkins County between February 9, 2018 and June 21, 2018. 
      • Wisconsin *
        • Egg products not pasteurized to OIE processing requirements and produced in Barron County between February 9, 2017 and August 22, 2017.

Processing Requirements

1. For egg products from zones affected with HPAI, the processing parameters outlined in the OIE Terrestrial Animal Health Code Article for Avian Influenza must be met as shown below.

• 	Core temperature (°C)	Time
  Whole egg	60	188 seconds
  Whole egg blends	60	188 seconds
  Whole egg blends	61.1	94 seconds
  Liquid egg white	55.6	870 seconds
  Liquid egg white	56.7	232 seconds
  10% salted yolk	62.2	138 seconds
  Dried egg white	67	20 hours
  Dried egg white	54.4	513 hours