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 and Intervention Technologies Research Unit in Wyndmoor, Pennsylvania, uses radio frequency (RF) waves to heat eggs and reduce Salmonella without damaging egg whites. Read more