Rapid pasteurization of shell eggs using RF

Authors: Geveke, David; BIGLEY, ANDREW - Former ARS Employee; BRUNKHORST, CHRISTOPHER - Princeton University

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 11/14/2016
Publication Date: 11/14/2016
Citation: Geveke, D.J., Bigley, A., Brunkhorst, C. 2016. Rapid pasteurization of shell eggs using RF. Meeting Abstract. Volume 1, Page 1. Prinecton, NJ 11/20/2016.

Interpretive Summary:

Technical Abstract: A novel method for rapidly pasteurizing eggs in the shell could enhance the safety of the United States’ food supply. Current federal regulations do not require eggs sold in stores to be pasteurized, yet these eggs are often consumed raw or undercooked and cause untold cases of salmonella illness each year in the United States. Pasteurization of shell eggs could reduce the number of salmonella cases by up to 85 percent, according to the U.S. Department of Agriculture. Researchers led by ARS engineer David Geveke invented a method of using radio frequency energy to transmit heat through the shell and pasteurize the yolk while the eggs rotate in a stream of cool water that protects them against overheating. Then, the eggs are bathed in hot water to ensure full pasteurization of the yolk and white. Geveke collaborated with Christopher Brunkhorst, an engineer at Princeton University, and Andrew Bigley, an engineering technician recently retired from ARS.