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CHICAGO – National Pasteurized Eggs (NPE) announced at the National Restaurant Association Restaurant, Hotel-Motel Show yesterday that sales of their pasteurized shell eggs increased 43 percent last quarter over the same period in 2007. 
 
NPE cites safety concerns and higher quality as two reasons for the increase. According to company, the pasteurization process reduces the risk of salmonella poisoning, which affects more than 118,000 Americans each year. Pasteurizing eggs is also suggested by U.S. Food Codes. 

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