30 May '11, 9am

(jb)

(jb)

When you read the word 'eggs' on an ingredient listing, it doesn’t start a red light flashing. And why should it? Most people assume that any eggs used are British. We envisage careful employees, working in a small, clean factory with a daily supply of nice, fresh eggs from nearby happy hens, patiently cracking eggs as required for each new production batch. If only that was the case. The latest food scare over dioxin-containing eggs illustrates how even apparently straightforward ingredients used in processed foods are often not what they seem. In fact, they are a wriggling can of worms. We now learn that it is standard practice in the food industry to use a product known as liquid pasteurised egg. What is this exactly? You will be forgiven for not being entirely sure because it’s not something you’ll have in your domestic larder. What happens is that producers of eggs, u...

Full article: http://www.theecologist.org/News/news_analysis/726997/con...

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