Out of all eggs sold in the U.S., only three percent are pasteurized. By pasteurizing eggs, this could reduce illnesses from Salmonella. Currently, egg pasteurization is done by immersing them in hot water and the process adds about $1.50 per dozen eggs. This method can lead to egg whites denaturing and coagulating.
Researchers at the USDA Agricultural Research Service have developed a new way to pasteurize eggs using radio frequency (RF) technology. This gets more heat into the yolk instead of the white. It is faster which can reduce costs. This technology is already being used to reduce pathogens in almonds, spices, wheat flour, and other foods.
Results from this research showed a reduced pathogen level by 99.999 percent. This is comparable to the current hot water treatment. The entire process takes 23 minutes, which is three times faster than the hot water treatment.
Read more at https://agresearchmag.ars.usda.gov/2017/apr/eggs/.
