Rapid cooling doubles eggs’ shelf lifeJune 12th, 2012 - 3:45 pm ICT by IANS
Washington, June 12 (IANS) Taking just a few seconds to cool, freshly-laid eggs would add weeks to their shelf life and also stave off salmonella illnesses, according to a new study.
The rapid-cooling process, developed by Kevin Keener, professor of food science at Purdue University, uses liquid carbon dioxide to stabilize the proteins in egg whites so much that they could be rated AA, the highest grade for eggs, for 12 weeks.
Previous research showed that the same cooling technology could significantly reduce occurrences of salmonella illnesses.
Its symptoms are diarrhoea, fever, vomiting, and abdominal cramps 12 to 72 hours after infection. Eggs cooled under current methods lose the AA grade in about six weeks, Keener said, the journal Poultry Science reports.
Such outbreaks are commonly linked with eggs, meat and poultry, but these bacteria can also contaminate other foods such as fruits and vegetables. The infection usually occurs when a person eats food contaminated with the faeces of animals or humans carrying the bacteria, according to a Purdue statement.
“There is no statistical difference in quality between eggs as measured by Haugh units just after laying and rapidly cooled eggs at 12 weeks,” Keener said. “This rapid-cooling process can provide a significant extension in the shelf life of eggs compared to traditional processing.” Haugh units measure an egg white’s protein quality.
Keener’s results also show that membranes surrounding the eggs’ yolks were maintained for 12 weeks when eggs were rapidly cooled. That membrane is a barrier that keeps harmful bacteria from reaching the yolk, a nutrient-rich reservoir that bacteria could use as a food source.
- Scientists develop new salmonella test that makes food safer - Nov 23, 2010
- Symptoms Of Salmonella Being Scrupulously Studied By Anxious Citizens Of America - Aug 19, 2010
- Salmonella bugs could prevent food poisoning - Apr 13, 2012
- Intestinal cells activate defence against salmonella bug - May 29, 2011
- Plasma zaps can decontaminate chicken meat - Feb 05, 2012
- New antibiotic to treat adulterated food - Aug 07, 2011
- How salmonella bacteria spread in humans - Oct 01, 2010
- Deadly bugs lurk in raw vegetables - Aug 16, 2011
- Salmonella biggest food-borne threat to US - Jun 08, 2011
- Nitric oxide can ward off deadly infections - Jul 24, 2011
- Deadly tool in Salmonella's bag of tricks identified - Feb 04, 2011
- E.coli, salmonella target ripening fruits - Mar 26, 2012
- Del Monte announce a cantaloupe recall - Mar 25, 2011
- Eggs Recalled Owing To Salmonella Infection In Ohio Farm - Nov 09, 2010
- Dry Pet Food May Cause Salmonella Outbreak, Study Finds Out - Aug 10, 2010
Tags: abdominal cramps, cooling technology, diarrhoea, egg white, egg whites, faeces, food science, food source, fruits and vegetables, harmful bacteria, liquid carbon dioxide, meat and poultry, poultry science, previous research, protein quality, purdue university, rich reservoir, shelf life of eggs, statistical difference, yolk