Princeton and USDA researchers produce new egg pasteurization method

(DOE/Princeton Plasma Physics Laboratory) Researchers at the Princeton Plasma Physics Laboratory and the US Department of Agriculture have developed a novel technique and device for rapidly pasteurizing eggs in the shell without damaging the delicate egg white. The process could lead to a sharp reduction in illnesses caused by egg-borne salmonella bacteria, a widespread public health concern.

http://www.eurekalert.org/pub_releases/2013-08/dppl-pau082813.php

Source: EurekAlert! - Medicine and Health - August 28, 2013 Category: Global & Universal Source Type: news