Food Safety Matters

Episode 206: Jay Berglund – In Fearless Pursuit of Safer Eggs and Food Safety Innovation
Release Date: November 25, 2025
Host: Adrienne Blum, Food Safety Magazine
Guest: Jay Berglund, CEO of Aegis Foods

Overview

This episode centers on innovations in egg safety, featuring Jay Berglund, CEO of Aegis Foods and architect of Fearless Eggs—the only pasteurized in-shell and poached eggs that are safe to eat raw. The discussion delves into the science and challenges behind pasteurizing eggs, the importance of consumer trust in food safety, and the broader context of regulatory and pathogen challenges in the industry. The episode also touches on current news, notably outbreaks and regulatory trends impacting food safety professionals.

Key Discussion Points

Jay Berglund’s Food Safety Journey and Aegis Foods Mission

• Background & Experience

  • Jay has 25+ years in food manufacturing, regulatory compliance, and quality assurance.
  • Early exposure to Listeria issues in salad production drove home the importance of food safety communication (39:13).
  • Previously part of a startup using cryogenic technology for seafood safety.

• Egg Pasteurization Innovation

  • Joined pasteurized egg business in 2004, scaling it from $1M to $150M in sales (40:23).
  • Aegis Foods now uses advanced water cascade pasteurization, enabling new products like in-shell poached eggs.

• “Fearless Eggs” Brand

  • Retail brand focused on easing consumer concern about salmonella and providing safe options for vulnerable groups.
  • Core mission to be at the forefront of food safety and educate both operators and consumers (49:47).

Science and Technology: Making Safer, Consistent Eggs

• In-Shell Pasteurization Science (41:04)

  • Old method: Warm water bath for heat transfer through shell.
  • Aegis tech: Water cascade ensures even, thorough heating while preserving egg quality.
  • Process Details (43:35):
    • “We use warm water and cascade the egg for almost an hour, rotating constantly...raising the internal temperature for over 48 minutes, which achieves the FDA level of 5 log reduction—99.999% destruction of any microorganisms inside the egg.” —Jay Berglund (44:31)
  • Product Innovation: Developed poached eggs in-shell (used by foodservice chains), soft-boiled and "jammy" eggs—all with consistency for large-scale or home cooks (42:51).
  • Time-saving: Poached eggs ready in 3 minutes, versus 6–7 traditionally (43:10).

• Pathogen Elimination & Food Safety

  • Destroys salmonella (common in birds across all farming types) and spoilage bacteria, extending shelf life (43:35, 51:04).
  • Avian flu: Not currently transmissible by eggs, but pasteurization provides additional security (43:35).
  • Wax coating adds further protection against contamination and flavor absorption (51:04).

Regulatory Navigation and Partnerships

• FDA Interaction (45:20)
  • Extensive validation required; Aegis submitted data to prove consistent pathogen reduction.
  • “They are meticulous...We were required to prove, with a third party, that we could meet their standards—and consistently meet those standards.” —Jay Berglund (45:35)

Building Consumer Trust in Food Safety

• Why Trust Matters

  • Pasteurized eggs are critical for at-risk populations: young children, elderly, immunocompromised.
  • Cross-contamination is a real risk in homes and restaurants; “You can get a little bit on your hand and that can cross-contaminate in a kitchen" (46:29).

• Brand Commitment

  • Aegis is evangelizing food safety—collaborates with doctors, dietitians, and nutritionists.
  • Employs a food safety PhD candidate as a consultant (49:47).

Food Safety Landscape and Industry Challenges

• Impact of Regulatory Resource Cuts (49:13)

  • Recent FDA budget and staff reductions (initiated during the Trump administration) threaten efficacy.
  • “Consumer confidence in food safety is low. Cutting staff and eliminating programs is not going to help that...I am a bit gloomy for the prospects of consumer confidence regarding food safety, at least for the short term.” —Jay Berglund (49:13)

• Leadership in Industry Innovation

  • Aegis aims to lead through transparency, education, and continual product improvement despite broader regulatory uncertainty.
  • “We have to be at the vanguard of food safety...No one is really taking the lead in helping the consumer or operator understand their choices...” —Jay Berglund (49:47)

Practical Details: Shelf Life and Availability

• Shelf Life (51:04)
  • Pasteurization and wax coating extend egg freshness and prevent flavor transfer from other foods.
• Where to Buy (52:08)
  • Regional presence in Northeast, Ohio, Chicago, Wisconsin, West Coast; expanding monthly.
  • Product locator on company website (eatfearlesseggs.com).

Notable Quotes & Moments

• On Innovation and Science:
  “Most of your food is not prepared by chefs...Having these products allow restaurants and food service to have a more consistent result...with less training and less time.”
  —Jay Berglund (41:54)

• On Regulatory Cooperation:
  “They [FDA] are meticulous...We were required to hit their standards.”
  —Jay Berglund (45:35)

• On Consumer Risk:
  “It’s complicated by the fact there is no sensory way to tell that an egg has salmonella...Preparation increases the odds. You’re going to mix an egg with a bunch of other eggs.”
  —Jay Berglund (46:29)

• On Industry Leadership:
  “Aegis will evangelize our safety messages as we grow, we’ll dedicate more and more resources to the spread of the gospel of safe eggs.”
  —Jay Berglund (49:59)

• On Trust and FDA Cuts:
  “Consumer confidence in food safety is low. Cutting staff and eliminating programs is not going to help that.”
  —Jay Berglund (49:13)

• Looking to the Future:
  “We hope to be national by this time next year...we’re actually adding retailers every month.”
  —Jay Berglund (52:08)

Key Timestamps

• 38:49 – Introduction to Jay’s background and early food safety lessons
• 41:04 – Science of in-shell pasteurization and product development
• 43:35 – Pathogen reduction, avian flu context, and process details
• 45:27 – Navigating FDA review process
• 46:29 – Consumer trust, vulnerable populations, cross-contamination risks
• 49:13 – Impact of FDA workforce and budget cuts on food safety confidence
• 49:47 – Industry leadership, education, and Aegis’s mission
• 51:04 – Shelf life, wax coating, and product advantages
• 52:08 – Current retail footprint and how to find Fearless Eggs

Tone & Style

The conversation is practical and candid, blending scientific rigor with Jay’s humor and passion (“I could go all the way back, but that would be well into the 19th century…”). The episode maintains a reassuring, expert tone while not shying away from current challenges confronting the industry—from rising consumer anxiety to regulatory shortfalls.

Additional Segments: Industry News Briefs

Infant Botulism Outbreak (04:27)

• Outbreak linked to ByHeart powdered infant formula; 23 cases, 13 states, all hospitalized, but no deaths as of Nov 14th.
• FDA and CA Department of Public Health investigating; ByHeart maintains no definitive causal link proven yet.
• Ongoing concerns over FDA’s regulatory capacity and infant formula safety.

Regulatory & Inspection Trends (22:29)

• FDA foreign inspection rates down substantially after budget and staff cuts.
• Reliance on audits from GFSI, ISO, state, and private bodies is common due to declining federal presence.

Listeria Biofilm Research (33:31)

• New study explores rapid evolution of Listeria’s biofilm-forming capability.
• Key insight: increased hydrophobicity drives enhanced attachment, posing challenges for food environments.

Artificial Intelligence in Food Safety (36:18)

• FAO report calls for responsible AI adoption, stronger governance, and multistakeholder collaboration.

Conclusion

This episode provides a thorough examination of how targeted innovation, rigorous science, and transparent communication can tackle persistent food safety threats, particularly in high-risk products like eggs. Jay Berglund’s approach highlights both the technical and human aspects of building trust—showing that technology, leadership, and consumer education are all essential in the fearless pursuit of safer food.