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Study: Zapping Raw Eggs With Radio Waves Can Zap Salmonella
date:Apr 03, 2014
Raw chicken eggs are in many commonly consumed foods eggnog, hollandaise sauce and mayonnaise, to name a few and since about one of every 20,000 chicken eggs in the U.S. runs a high risk of containing Salmonella bacteria, the only way to be sure these bacteria are killed is to hard-boil the eggs or pasteurize them via hot-water immersion.

However, doing either of those things changes the taste, texture and color of the eggs, qualities that some consumers find objectionable. Now, prototype res

12/25 15:07