Improvements in pasteurized eggs
First Claim
1. A method of pasteurizing in-shell chicken eggs, comprising:
- (1) placing the eggs in a heated fluid having a temperature of between about 128°
F. and 146°
F.;
(2) allowing the eggs to dwell in the heated fluid until there is a log reduction of at least 4.6 of any Salmonella bacteria within the eggs;
(3) removing the eggs from the heated fluid and into a gaseous atmosphere; and
(4) contacting the eggs with an antibacterial fluid containing an antibacterial agent.
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Abstract
There is provided a process for pasteurizing in shell chicken eggs (2) carried in stacks (1) by placing the eggs in a heated fluid bath (4) 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, removing the eggs from the heated liquid bath and into a gaseous atmosphere (26), and contacting the eggs with an antibacterial fluid (28) containing an antibacterial agent. Preferably, the eggs are thereafter contacted with a sealant such as wax. In the gaseous atmosphere the eggs further pasteurize to at least a 5 logs reduction of the bacteria by way of residual heat in the eggs. 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.
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Citations
87 Claims
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1. A method of pasteurizing in-shell chicken eggs, comprising:
-
(1) placing the eggs in a heated fluid having a temperature of between about 128°
F. and 146°
F.;
(2) allowing the eggs to dwell in the heated fluid until there is a log reduction of at least 4.6 of any Salmonella bacteria within the eggs;
(3) removing the eggs from the heated fluid and into a gaseous atmosphere; and
(4) contacting the eggs with an antibacterial fluid containing an antibacterial agent. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29)
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30. A method of pasteurizing in-shell chicken eggs comprising:
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(1) placing the eggs in a heated fluid having temperatures between about 128°
F. and 146°
F. so as to heat the eggs, said heated fluid having a first temperature of about 139°
F. to 146°
F., a second temperature from about 130°
F. to less than 135°
F. and a third temperature from about 135°
F. to 138°
F., and wherein the first, second, and third temperatures of the heated fluid are maintained in separate zones of the heated fluid;
(2) allowing the eggs to pass through the first, second, and third temperatures in a time period which causes at least a log reduction of 4.6 of any Salmonella bacteria within the eggs; and
(3) removing the eggs from the heated fluid to a gaseous atmosphere and allowing the eggs to cool. - View Dependent Claims (31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53)
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54. The method of pasteurizing in shell chicken eggs, comprising:
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(1) passing the eggs through a tank containing a heated fluid at different temperatures in separate zones of the heated fluid, said different temperatures being from about 139°
F. to 146°
F. in a first zone, from about 130°
F. to less than 135°
F. in a second zone and from about 135°
F. to about 138°
F. in a third zone; and
(2) removing the eggs from the heated fluid when the eggs have reached at least about 4.6 log reduction of any Salmonella within the eggs. - View Dependent Claims (55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 75, 76, 77, 78, 79, 80, 81, 82)
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- 73. The method of claim 73, wherein the pore sealant has an antibacterial agent therein.
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83. A pasteurized egg having an antibacterial fluid disposed between an egg membrane and an inside of a shell of the egg.
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84. An apparatus for pasteurizing in shell chicken eggs, comprising a support for the eggs and an application device in proximity to the support for applying to at least partially pasteurized eggs an antibacterial fluid.
- 85. A method of protecting an at least partially pasteurized egg from rot bacteria while the egg is in a heated condition, comprising contacting the egg with an antibacterial fluid having an antibacterial agent therein.
Specification