SonoSteam Treatment of Table and Hatching Eggs
Egg is a unique and highly popular food product ingredient with many uses in traditional kitchens, both as cooked as well as raw product. However, improper kitchen hygiene and the use of unpasteurized raw eggs can cause serious food poisoning. Trying to simply avoid contamiantions from surface-bound bacteria on the shell, when preparing a raw egg-based meal, is not always adequate . Because of the permeable nature of the egg shell, bacteria can sometimes reach the inner surface and contaminate eggs from the inside.
SonoSteam has designed a full-scale application for disinfection of table eggs. The technology uses only the combined effect from steam and ultrasound in a superfast continuous treatment of 1-2 seconds of exposure. The system can be installed directly on to the conveyor belt at the production site. The technology has demonstrated more than 5 logs reduction on all surfaces of the egg shell, both outside and inside. The rapid treatment has no effect on the egg content or the quality of the egg.