ARS chemical engineer David Geveke measures new radio frequency (RF) equipment that he and his colleagues developed to kill salmonella and Escherichia coli in fresh eggs. Photo by Joseph Sites.
ARS chemical engineer David Geveke measures new radio frequency equipment that he and his colleagues developed to kill Salmonella and E. coli in fresh eggs.

Radio frequency may be better way to pasteurize eggs

Current pasteurization methods involve immersing eggs in hot water, which can cause proteins in egg whites to break down and coagulate during cooking.

An Agricultural Research Service (ARS) scientist and his colleagues have developed a technology that rapidly pasteurizes eggs and could sharply reduce the number of illnesses caused each year by egg-borne salmonella bacteria.

The device — invented by David Geveke, a chemical engineer at the ARS Food Safety & Intervention Technologies Research Unit in Wyndmoor, Pa. — uses radio frequency (RF) waves to heat eggs and reduce salmonella without damaging egg whites.

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TAGS: Poultry
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