The Centers for Disease Control and Prevention (CDC) have estimated that Salmonella bacteria causes approximately 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the United States each year. Raw eggs and egg products have been known to carry Salmonella, leading to foodborne illnesses, outbreaks, and even death. However, recent research conducted by the U.S. Department of Agriculture (USDA) has revealed a promising solution using Radio Frequency (R.F.) Technology.
Traditionally, pasteurizing all raw eggs before consumption was seen as a viable solution to mitigating foodborne pathogens; however, less than 3% of commercial eggs in the U.S. are pasteurized. Conventional thermal pasteurization methods involve a lengthy process of submerging eggs in hot water for over 57 minutes to deactivate Salmonella cells. Researchers at the Agricultural Research Service’s (USDA-ARS) Eastern Regional Research Center in Wyndmoor, Pa., have developed a novel thermal technology that pasteurizes eggs and eliminates Salmonella cells in a significantly shorter time.
During the study, water molecules inside the eggs were manipulated by the RF instrument’s electric field, causing rapid heating and a 99.999% reduction in Salmonella within 24 minutes. The RF-processed eggs were then refrigerated at 7°C for seven days to simulate commercial storage conditions. USDA-ARS Research Food Technologist Daniela Bermudez-Aguirre stated, “After treatment with the system, no intact or sub-lethal Salmonella cell remnants were found in the treated eggs, even during refrigerated storage. The quality of the eggs, including color and other parameters, was maintained throughout the process.”
This breakthrough technology offers numerous advantages without compromising food quality. With Americans consuming a staggering 93.1 billion eggs in 2023, this advancement is promising for small farmers and egg processors, guaranteeing food-safe eggs while minimizing Salmonella risks. Consumers, particularly those in specialized markets like nursing homes, hospitals, and schools, stand to benefit from the technology’s preservation of egg quality.
Moving forward, ARS researchers will continue to enhance the capabilities of this technology with expectations of its commercial availability in the near future. The potential impact of this innovation on food safety and public Health is significant, marking a positive step forward in the fight against foodborne illnesses.
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