Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Poultry egg is basic ingredient
Reexamination Certificate
2005-12-13
2005-12-13
Weier, Anthony (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Poultry egg is basic ingredient
C426S298000, C426S300000, C426S521000
Reexamination Certificate
active
06974599
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 ofsalmonella. 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 insalmonella. The predetermined times and temperatures may be characterized by use of the equivalent point method of thermal evaluation, by use of the F0line for shell egg or by other methods of determining the reduction insalmonella.
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Cotterill Owen J.
Vandepopuliere Joseph M.
Myers Bigel Sibley & Sajovec P.A.
University of Missouri System at Columbia
Weier Anthony
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