The CDC estimates that Salmonella causes 1.35 million infections and hospitalizes 26,000 people annually in the US. For context, that’s about the population of Hastings, Nebraska.
Raw eggs and egg products can carry Salmonella, leading to foodborne illness and outbreaks. Researchers at the USDA have developed a solution using Radio Frequency (R.F.) technology.
Conventional thermal pasteurization of eggs is lengthy, to the tune of an hour, but scientists at the USDA have created a novel thermal technology that pasteurizes eggs in about half the time to effectively eliminate Salmonella.
