Pasteurisation is the process by which bacteria on the egg shell and inside the egg are broken down and destroyed at a high temperature, without damaging the egg shell. The purpose of pasteurisation is to reduce the number of micro-organisms to a 'safe' level where they are no longer harmful. The pasteurisation process is employed universally by the milk industry.

Pasteurisation drastically reduces the risk of salmonella enteritidis infections from eggs, as well as making the shell virtually free of bacteriological contamination. Whether the eggs are from caged, free-range, floor-reared or organic hens, they can be contaminated on the outside and/or the inside. Often, there is no discernable difference in the taste, texture and visual appearance of contaminated and safe eggs, which makes checking for bacteria very difficult.

Lodewijckx NV is the first European producer to develop an industrial-scale technology to pasteurise eggs in their shell – this is a new and unique process which keeps the eggs fresh and unaltered in terms of taste whilst ensuring that any bacteria on or within the eggs are destroyed The egg pasteurisation process used by Lodewijckx has been developed in close cooperation with its industrial partners and the Catholic University of Leuven.