VERBESSERUNG BEI PASTEURISIERTEN EIERN

摘要

There is provided a process for pasteurizing in shell chicken eggs carried in stacks by placing the eggs in a heated fluid bath having a temperature of between about 128 to 145 degrees F., allowing the eggs to dwell in the heated fluid bath until there is a log reduction of at least 4.6 of any Salmonella bacteria within the eggs, and contacting the eggs with an antibacterial fluid containing an antibacterial agent.
During cooling in the gaseous atmosphere, the eggs suck the antibacterial fluid into the eggs between the inside of the shells and the membranes and provide antibacterial barriers in the eggs.