Development of a novel whole egg pasteurisation system

Abstract

As a highly nutritious and inexpensive protein food, chicken eggs are accepted in most cultures. The safety of eggs has become an issue of global concern with the emergence of the pathogen Salmonella enteritidis as a major hazard associated with the consumption of eggs. The susceptibility to and mortality rate of Salmonella infection is higher in immuno-compromised individuals, leading to an increased demand for safe eggs for the local and export markets. The primary aim of this research was to design and develop an effective pasteurisation system to produce raw, whole eggs free from Salmonella enteritidis, and other Salmonella contaminants, that have the same sensory and functional properties as untreated eggs. The secondary aim was to have a dry pasteurisation system to replace the need for dipping eggs in water as a heat transfer medium. Water heating systems are very difficult to manage as the water damages the egg shell outer coating, making it susceptible to post process contamination. Heated water systems also tend to be a safety hazard, because it provides an ideal environment for growth of microorganisms. Water is contaminated by broken eggs - a frequent occurrence in commercial environments handling large quantities of eggs. A working system was achieved by a novel combination of microwave and dry heat technology that was developed in cooperation with industry partners