Food or edible material: processes – compositions – and products – Treating unshelled egg
Patent
1996-12-19
1999-12-21
Weier, Anthony J.
Food or edible material: processes, compositions, and products
Treating unshelled egg
426300, 426614, 426520, 426521, A23B 500, A23L 132, A23C 100
Patent
active
060046031
ABSTRACT:
The present invention relates to producing a safer shell egg through thermal treatment. The present invention provides methods of producing a shell egg wherein the albumen and the yolk of the shell egg receives a thermal treatment sufficient to pasteurize the shell egg and thereby combat the risk of salmonella. The present invention provides methods of providing thermal treatments to the shell egg through introduction of the shell egg into an aqueous solution of a predetermined temperature and maintaining the shell egg in the solution for a predetermined time sufficient to cause the required reduction in salmonella. The predetermined times and temperatures may be characterized by use of the equivalent point method of thermal evaluation, by use of the F.sub.O line for shell egg or by other methods of determining the reduction in salmonella.
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Hou, H. et al.; Pasteurization of intact shell eggs; Food Microbiology, 1996, 13, 93-101.
Stadelman, W.J. et al.: Pasteurization of Eggs in the Shell; Poultry Science, Sep. 1996, 75 (9) pp. 1122-1125.
Van Lith, L.A.J.T. et al.; Pasteurization of table eggs to eliminate Salmonellae; Arch. Geflugelk, 1995, 59 (2), 157-160.
Hou, H. et al.; Pasteurization of intact shell eggs; Food Microbiology, 1996, 13, 93-101.
Stadelman, W.J. et al.: Pasteurization of Eggs in the Shell; Poultry Science, Sep. 1996, 75 (9) pp. 1122-1125.
Cotterill Owen J.
Vandepopuliere Joseph M.
University of Missouri System at Columbia
Weier Anthony J.
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