**4. Conclusions**

The main concern regarding to food safety of eggs is related to the presence of pathogenic microorganism. As an attempt to reduce problems resulting from egg contamination, in addition to prolonging shelf life and ensuring greater safety for consumers, they are subjected to thermal and nonthermal processes. Pasteurization is a thermal method widely used, and it has efficiency in the decontamination of this food, but the use of heat can alter the nutritional quality, flavor, and texture of the products. The alternatives to the traditional pasteurization are the new technologies. In this way, alternative methods of food preservation that minimize the likelihood of outbreaks of food poisoning leading to improvements in food safety are of great importance. The new technologies are efficient in reducing the microbial load, if well used, cause minor alterations in the nutritional and organoleptic properties, contributing to the offer of a fresher product, besides being safe from the microbiological point of view. In addition, the combination of pasteurization methods with other alternative methods needs to be studied in order to provide quality to eggs and their products without affecting their properties and functionalities.
