Cool technology studied for egg food safety

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.

HEALTHY LIVING PROGRAM – Cooling eggs for safety (1:30 mp3)

Purdue University – Egg cooling technology

American Egg Board – Eggs & Food Safety


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