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News and analysis on the global poultry
and animal feed industries.
on February 8, 2010

New pasteurization technique for liquid eggs

Researchers at the USDA-ARS Eastern Regional Research Center in Wyndmoor, Pa., have filed for a patent on technology to remove both spoilage bacteria and pathogens from liquid egg. 

Researchers at the USDA-ARS Eastern Regional Research Center in Wyndmoor, Pa., have filed for a patent on technology to remove both spoilage bacteria and pathogens from liquid eggs. The technology termed "cross flow microfiltration membrane separation" is more effective than conventional thermal pasteurization at removing pathogens. 

The process does affect the intrinsic property of eggs included foaming, coagulation and emulsification. The ceramic membrane module for microfiltration is effective in removing Salmonella enteritidis and Bacillus spores from unpasteurized liquid egg whites. 

The process, if commercially viable, will be used in conjunction with conventional pasteurization and is not regarded as a replacement for conventional thermal processing. 

For additional information, access the ARS Web site.

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