| 摘要 |
Disclosed is a method for the rapid cooling of a raw egg in a shell, the shell egg being warm and having an internal temperature typically of about room temperature or higher. The method preferably comprises placing the shell egg for about 1 to about 5 minutes in an atmosphere of cryogenic gas at a temperature of about -60.degree.F (about -51.degree.C) to about -120.degree.F (about -84.degree.C), whereby the internal temperature decreases, sufficiently to inhibit residual pathogenic and/or spoilage microorganisms, such as Salmonella and/or Pseudomonas, respectively, present inside the shell egg. Also disclosed is a cool raw shell egg in a shell that has been rapidly cooled in an atmosphere of cryogenic gas after having been warmed, typically to where the shell egg had an internal temperature typically of about room temperature or higher. The cool shell egg that has been so subjected to rapid cooling has fewer viable residual pathogenic and spoilage microorganisms, i.e., the microorganisms are substantially more inhibited, than a comparable cool shell egg that initially had about the same amount of residual pathogenic and spoilage microorganisms as the rapidly cooled shell egg prior to processing, but had not been rapidly cooled.
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