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Korea (Republic of) - Export requirements for processed egg

Eligible/ineligible product

Eligible

Note: Egg product refers to products manufactured by adding food or food additives to eggs or egg products used as a main ingredient, or by processing such eggs or products; and, includes whole egg liquid, liquid egg yolks, liquid egg whites, whole egg powder, egg yolk powder, egg white powder and heated egg products.

Note: Processed egg containing product refers to products manufactured/processed using eggs as a main ingredient.

Pre-export approvals by the competent authority of the importing country

Establishments

Product specifications

Microbiological requirements

Pasteurized egg products (or products for direct consumption)
Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Bacterial count 5 1 104 5 X 104
Coliforms 5 1 10 100
Salmonella 5 0 Absence in 25 g -
Listeria monocytogenes 5 0 Absence in 25 g -
Non-pasteurized egg products
Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Bacterial count 5 1 5 x 105 106
Coliforms 5 1 100 1000
Salmonella 5 0 Absence in 25 g -
Processed egg containing products (pasteurized)
Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Bacterial count 5 1 104 5 x 104
Bacterial count (sterilized products) 5 0 Absence -
Coliforms 5 1 10 100
Salmonella 5 0 Absence in 25 g -

Table Notes

Table note 1

Number of units comprising the sample.

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Table note 2

Number of sample units giving values between m Table Note 3 and M Table Note 4.

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Table note 3

Microbiological limit (colony forming unit per gram or per millilitre). The threshold limit, below which the product is considered of satisfactory quality. All results equal or below to this criteria are considered satisfactory.

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Table note 4

Microbiological limit (colony forming unit per gram or per millilitre). Acceptability threshold limit beyond which the results are not considered satisfactory and the product is considered to be toxic.

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Production controls and inspection requirements

Pasteurization requirements

Product type Heat treatment standards Table Note 5
Liquid whole eggs Based on internal core temperature, heat treatment that is equal to or higher than 64°C for 2 minutes and 30 seconds
Liquid egg yolks Based on internal core temperature, heat treatment that is equal to or higher than 62.2°C for 138 seconds
Liquid egg white Based on internal core temperature, heat treatment that is equal to or higher than 55.6°C for 570 seconds or 56.7 °C for 232 seconds
Whole egg powder Based on internal core temperature, heat treatment that is equal to or higher than 60°C for 188 seconds
Egg white powder Based on internal core temperature, heat treatment that is equal to or higher than 67°C for 20 hours or 54.4°C for 513 hours
Egg yolk powder Based on internal core temperature, heat treatment that is equal to or higher than 63.5°C for 3.5 minutes
Heated egg products Based on an internal core temperature of, heat treatment that is equal to or higher than 90°C for 20 minutes.

Table Notes

Table Note 5

The internal core temperature is defined as the "Set Point" for a pasteurizer. For a hot room it is defined as the temperatures of the probes.

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Egg product

Labelling, packaging and marking requirements

Documentation requirements

Certificate

Other information

Further details on import requirements can be obtained from the following Republic of Korea web pages:

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