Researchers at the Princeton Plasma Physics Laboratory (PPPL) and the USDA have developed an advanced technique and device for rapidly pasteurizing eggs in the shell without damaging the delicate egg white, a process that could lead to a sharp reduction in illnesses caused by egg-borne salmonella bacteria.
The system, which the USDA hopes to patent, works through what is known as "ohmic heating," in which the RF energy creates an electric current through the shell by placing electrodes against opposite sides of the egg while it sits on rollers. To read more, click HERE.
