ARS Researchers Develop Way to Pasteurize Raw Eggs, Kill Salmonella

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USDA's Agricultural Research Service has developed a way to pasteurize raw, in-shell eggs faster without ruining their taste, texture, color or other important qualities. This new procedure - developed by USDA Chemical Engineer David Geveke and his colleagues - targets Salmonella - and it shows the pasteurization process killed 99.999-percent of the Salmonella they injected into raw, in-shell eggs for testing. When commercialized - this procedure would serve as an alternative to immersing eggs in hot water for at least an hour. The procedure takes approximately 20 minutes.

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