By Dennis O'Brien
Special to Poultry Times
BELTSVILLE, Md. — A USDA Agricultural Research Service (ARS) scientist and his colleagues have developed a technology that rapidly pasteurizes eggs and could sharply reduce the number of illnesses caused each year by egg-borne salmonella bacteria.
The device invented by David Geveke, a chemical engineer at the ARS Food Safety and Intervention Technologies Research Unit in Wyndmoor, Pa., uses radio frequency (RF) waves to heat eggs and reduce Salmonella without damaging egg whites. Partners include Christopher Brunkhorst, an electrical engineer from the Princeton Plasma Physics Laboratory in Princeton, N.J. . .
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