News and analysis for the global poultry industry.
Egg Production / Cage-Free Laying Systems
on June 2, 2013

USDA develops new shell egg pasteurization process

Combination of radio frequency energy and thermal transfer from a water bath dramatically reduce the time required to pasteurize eggs while still in the shell.

The Holy Grail of any food safety program for raw food is a “kill-step” that eliminates pathogens in the food product without negatively impacting the functional and organoleptic properties of the food. Perhaps the best example of success in this area is pasteurized milk. With the exception of a relatively…

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