Pasteurized whole shell eggs
– Currently started – looking for industrial partners
Eggs have high nutritional value and valuable protein content, comparable with meat and milk. With respect to food safety, shell eggs might have a high risk of Salmonella and Avian influenza. To eliminate these safety problems, various pasteurization techniques, e.g., hot water, hot air, microwave or their combinations, are suggested. In this project, with combination of two innovative processes, a pasteurization procedure is proposed to produce safe eggs by eliminating the disadvantages of the above mentioned processes.