PASTEURIZATION OF SHELL EGGS

A process for pasteurization of intact shell eggs is provided wherein whole eggs are subjected to mild heat processing conditions effective to reduce or eliminate the microbial load in the egg white and egg yolk while retaining whole egg functionality and shelf life. The pasteurization process has b...

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Bibliographische Detailangaben
Hauptverfasser:	STADELMAN, WILLIAM, J, SINGH, RAKESH, K, MURIANA, PETER, M, HOU, HUIYING
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A process for pasteurization of intact shell eggs is provided wherein whole eggs are subjected to mild heat processing conditions effective to reduce or eliminate the microbial load in the egg white and egg yolk while retaining whole egg functionality and shelf life. The pasteurization process has been shown to effect up to an 8 log reduction in Salmonella load in Salmonella inoculated test eggs. L'invention porte sur un procédé de pasteurisation des oeufs en coquille soumettant les oeufs à un traitement thermique doux suffisant pour éliminer les charges bactériennes du blanc et du jaune tout en maintenant l'intégralité des fonctions de l'oeuf et sa durée de conservation. Ledit procédé s'est avéré réduire la charge de salmonelles inoculée dans les oeufs d'un facteur 10 .