21 CFR § 160.190 - Frozen egg yolks.

---
identifier: "/us/cfr/t21/s160.190"
source: "ecfr"
legal_status: "authoritative_unofficial"
title: "21 CFR § 160.190 - Frozen egg yolks."
title_number: 21
title_name: "Food and Drugs"
section_number: "160.190"
section_name: "Frozen egg yolks."
chapter_name: "FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES"
subchapter_number: "B"
subchapter_name: "FOOD FOR HUMAN CONSUMPTION"
part_number: "160"
part_name: "EGGS AND EGG PRODUCTS"
positive_law: false
currency: "2026-04-05"
last_updated: "2026-04-05"
format_version: "1.1.0"
generator: "[email protected]"
authority: "21 U.S.C. 321, 341, 343, 348, 371, 379e."
regulatory_source: "42 FR 14462, Mar. 15, 1977, unless otherwise noted."
cfr_part: "160"
---


# 160.190 Frozen egg yolks.

(a) Frozen egg yolks, frozen yolks is the food prepared by freezing egg yolks that conform to § 160.180, with such precautions that the finished food is free of viable *Salmonella* microorganisms.

(b) *Label declaration.* Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.

[42 FR 14462, Mar. 15, 1977, as amended at 58 FR 2884, Jan. 6, 1993]