Could a new technology reduce the risk of salmonella in eggs? Kevin Keener, a professor of food science at Purdue University, has developed a rapid-cooling process using liquid carbon dioxide to cool freshly laid eggs that could help reduce the risk of food-borne illness from eggs.
The American Egg Board says the risk of an egg being contaminated with Salmonella bacteria “is very low, about 1 in 20,000 eggs” and proper handling and cooking of eggs can prevent foodborne illness completely.
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