Researchers in Australia have found a way to prevent Salmonella from contaminating the surface of raw eggs.
The research team, from Flinders University in Adelaide, Australia, sought to develop a method that removed Salmonella Typhimurium (ST) from eggshells without impacting an egg’s usability and quality. Using a method that employed equipment commonly found in commercial kitchens, the researchers decontaminated eggs by placing them in a sous-vide cooker with the water heated to 57C. The eggs were rid of ST after treating the eggs for nine minutes.
The team found that the decontaminated eggs had no significant difference in their quality or performance as an ingredient when compared with nontreated eggs.
The results were published in the journal Foodborne Pathogens and Disease.