Sanovo's patented WAVE pasteurisers have proven to be capable of producing safe egg products from raw products containing highly heat-resistant Salmonella serotypes.
Excessive heat causes eggs to coagulate and their functional properties to deteriorate rapidly, so there is a limit to the temperatures which can be used when processing liquid egg products.
To address this situation, the company has developed WAVE technology, a patented system which pasteurises the egg product very close to the coagulation point without affecting its functional properties such as foam value. Through the use of kinetic energy, the product is heated to a uniform temperature in a fraction of a second. The technique has proven to be extremely effective at eliminating highly heat-resistant Salmonella serotypes.
Due to its low coagulation point, egg white a challenging product to pasteurise safely without destroying its functional properties. Specific studies have demonstrated that WAVE pasteurization reduces the presence of the highly heat-resistant Salmonella type S. Cerro by a factor of 6.