Why does a manufacturer sanitize and clean eggs?

A manufacturer sanitizes and cleans eggs primarily to prevent the spread of disease. Eggs can be contaminated with harmful bacteria, such as Salmonella, which can pose significant health risks to consumers. By properly cleaning and sanitizing eggs, manufacturers help ensure that these bacteria are eliminated or reduced to safe levels, thereby protecting public health and preventing foodborne illnesses.

While improving shelf life and compliance with packaging standards may be factors that manufacturers consider, the primary focus of sanitizing and cleaning is health safety. Enhancing flavor is not relevant in the context of why eggs are sanitized, as the cleaning process does not affect the taste but is crucial for safety reasons. Protecting consumers from disease is of utmost importance in food production, making this practice essential in the egg manufacturing process.