9 CFR § 590.570 - Control of pathogens in pasteurized egg products.

---
identifier: "/us/cfr/t9/s590.570"
source: "ecfr"
legal_status: "authoritative_unofficial"
title: "9 CFR § 590.570 - Control of pathogens in pasteurized egg products."
title_number: 9
title_name: "Animals and Animal Products"
section_number: "590.570"
section_name: "Control of pathogens in pasteurized egg products."
chapter_name: "FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE"
subchapter_number: "I"
subchapter_name: "EGG PRODUCTS INSPECTION"
part_number: "590"
part_name: "INSPECTION OF EGGS AND EGG PRODUCTS (EGG PRODUCTS INSPECTION ACT)"
positive_law: false
currency: "2026-03-24"
last_updated: "2026-03-24"
format_version: "1.1.0"
generator: "[email protected]"
authority: "21 U.S.C. 1031-1056; 7 CFR 2.18, 2.53."
regulatory_source: "36 FR 9814, May 28, 1971, unless otherwise noted. Redesignated at 42 FR 32514, June 27, 1977 and 46 FR 63203, Dec. 31, 1981. Further redesignated at 63 FR 72353, Dec. 31, 1998."
cfr_part: "590"
---


# 590.570 Control of pathogens in pasteurized egg products.

Pasteurized egg products must be produced to be edible without additional preparation to achieve food safety and may receive additional preparation for palatability or aesthetic, epicurean, gastronomic, or culinary purposes. Pasteurized egg products are not required to bear a safe-handling instruction or other labeling that directs that the product must be cooked or otherwise treated for safety.

[85 FR 68680, Oct. 29, 2020; 85 FR 81341, Dec. 16, 2020]