Priya patelTLDR:
- USDA scientists develop technology to reduce pathogens in eggs using Radio Frequency (R.F.) technology.
- The novel thermal technology pasteurizes eggs and inactivates Salmonella cells with a short processing time.
Researchers at the Agriculture Research Service’s (USDA-ARS) Eastern Regional Research Center in Wyndmoor, Pa., have developed a new technology to combat foodborne pathogens in eggs. The technology involves Radio Frequency (R.F.) technology that pasteurizes eggs and inactivates Salmonella cells with a short processing time. This is a significant advancement in food safety as raw eggs and egg products are known carriers of Salmonella, which can lead to foodborne illnesses and outbreaks. By using this technology, researchers were able to reduce Salmonella by 99.999 percent within 24 minutes. The R.F.-processed eggs retained their quality and were stored at commercial cold chain temperatures without any Salmonella recovery. This new technology has the potential to revolutionize the egg industry by ensuring food-safe eggs while maintaining quality. Consumers, especially those in special markets like nursing homes, hospitals, and schools, will benefit from this advancement in food safety.
