Why pasteurize shell eggs?
-  Shell eggs are a balanced foodstuff that offer pathogenic bacteria and viruses an     optimal growth environment
-  Laying chickens could carry both Salmonella enteritidis and the Avian Influenza     virus without  showing symptoms of disease
-   Eggs can be infected in the yolk, yolk membrane and albumen
- With increased restrictions on chronic feed antibiotic use, the incidence of     Salmonella and other pathogens are rising
-   The pathogens are dangerous to humans if eggs are consumed that are not boiled     or cooked for more than 12 minutes

Is Salmonella really a problem?
-  Salmonella in eggs are a problem from both a perception and factual point of view
-  Media reports normally pulls an outbreak out of proportion and creates hysteria     thus leading to product perception problems
-  Factually however it is also true that many egg farms are positive for Salmonella as    was confirmed by the recent 2006 EFSA report that showed that 20.3% of all egg    farms in the EU are positive for SE or ST or both

And Avian Influenza (AI)?
-  According to the WHO it is a question of when, not if, the AI virus starts to mutate    and become infectious in humans
-  It will cause the worst flu pandemic since 1918, which has just been found to be a    bird flu virus
-  Many people got infected and died from the H5N1 virus in September 2005 in    Vietnam and Indonesia from infected poultry
-  AI will remain at the forefront of media and consumer concerns
-  A recent Dutch study showed that table eggs can “store” the virus for a prolonged    period when infected and might serve as vector for the virus
- Also studies by Prof Swayne showed that the virus survives inside the egg – he   however also   showed that the virus are susceptible to heat over time and is killed   off easily at 55deg – 57 deg

The pasteurization process
-  The heating technology is based on low cost normal household technology and is    safe to use without using any water or wet system
-  The heat is generated by a combination of microwave and hot air technology using    a specially designed oven cavity and phased process
-  Eggs are kept at the pasteurization temperature of between 57°C to 59°C
-  The optimization of the heating curve and hot spot identification has been the most    difficult part of the project as the egg albumen starts changing at temperatures    above 60°C