USDA tech cuts pathogens in whole eggs.

TLDR:

• USDA scientists developed Radio Frequency (R.F.) technology to reduce pathogens in intact eggs, specifically inactivating Salmonella cells.
• Conventional thermal pasteurization of intact eggs usually takes over 57 minutes, but the new R.F. technology reduces Salmonella by 99.999% within 24 minutes.

Article Summary:

USDA scientists have found a way to combat foodborne pathogens, particularly Salmonella, in intact eggs through the use of Radio Frequency (R.F.) technology. This technology provides a quick and effective way to pasteurize eggs, inactivating Salmonella cells in just 24 minutes, as opposed to the traditional 57-minute process. The R.F.-processed eggs showed no signs of Salmonella or remnants even after being stored at retail refrigerated temperatures for seven days.

This advancement in technology not only ensures the safety of eggs, but also preserves their quality without any negative effects. With the potential for commercial availability in the near future, small farmers and egg processors stand to benefit from this innovation, as well as consumers who will have access to safer eggs for various markets like nursing homes, hospitals, and schools.