US scientists developed new food safety technology for eggs

Scientists from the Agricultural Research Service (ARS) have filed a patent on technology that can protect pasteurised liquid eggs from food safety threats.

ARS scientists have developed a technology to pasteurise fresh eggs, making them less likely to carry pathogens.

Current pasteurisation technology removes heat-sensitive pathogens, but some heat-resistant microorganisms can survive. The new technology is able to tackle this shortcoming in thermal pasteurisation.

The technology, called ''crossflow microfiltration membrane separation'' (CMF) removes more pathogens than thermal pasteurisation without affecting the eggs' ability to foam, coagulate and emulsify. Therefore, CMF-treated eggs could be safely substituted for pasteurised eggs.

In a pilot-scale study, CMF was shown to remove about 99.9999 percent of inoculated salmonella enteritidis from unpasteurised egg whites. The technology can also be used to remove Bacillus anthracis spores from egg whites.

Microfiltration can also protect milk from more common bacterial pathogens, potentially extending shelf-life.

However, CMF works best when used as an accompaniment to pasteurisation instead of a replacement. Combining the two processes can significantly reduce the pathogen load.