Researchers produce new egg pasteurization method
Wednesday, August 28, 2013 - 14:00
in Health & Medicine
Researchers at the Princeton Plasma Physics Laboratory (PPPL) and the U.S. Department of Agriculture (USDA) 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.