BELTSVILLE, Md. — Classic Caesar salad, old-fashioned eggnog, some homemade ice cream — and many other popular foods — may contain raw eggs. Now, USDA-led research has produced a faster way to pasteurize raw, in-shell eggs without ruining their taste, texture, color or other important qualities.
The pasteurization procedure targets salmonella. That's because an estimated one out of every 20,000 chicken eggs produced in the United States has a high risk of being contaminated with salmonella, notably S. enteritidis. That pathogen has been associated with eating raw or undercooked eggs, and can cause diarrhea, stomach cramps. . .
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