When you were younger, your parents may have told you not to eat foods with raw eggs in them, to prevent salmonella poisoning.
But new research created a way to pasteurize raw, in-shell eggs without ruining taste, texture and other important qualities. The process targets Salmonella. An estimated one out of 20,000 eggs have it, and USDA Agricultural Research Service chemical engineer David Geveke found his process kills 99.999 percent of it.
There’s already pasteurization processes, but that puts each egg in hot-water and takes about an hour to complete. The new procedure first puts an egg in-between radio waves, heating it and killing off the pathogens, then puts it in hot water, and that takes about 20 minutes.
Geveke says his team is the first to try radio frequencies to pasteurize eggs.