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FSSAI notifies stds for pickled eggs describing several treatment methods
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Wednesday, 27 November, 2024, 08 : 00 AM [IST]
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Ashwani Maindola, New Delhi
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The FSSAl has notified standards for pickled eggs and according to the notification, pickled eggs are prepared using cooked eggs with vinegar or oil and salt as a major pickling ingredient and have been packed in any suitable packing material.
The regulation describes several treatment methods (for hard boiling, pickling, maturation, etc.) that preserve and extend the shelf life of the hens’ (Gallus gallus) or quail (Coturnix coturnix japanica) eggs.
The standards prescribed that these products shall be designated with a qualifying statement which describes the true nature in such a way that it does not mislead the consumer and that it does not lead to confusion with products covered by this standard.
Further, maximum pH was set at 3.2 for vinegar based and 3.6 for oil based pickling solution while these regulations shall come into effect on May 1, 2025.
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