Egg cooling would lessen salmonella
illnesses, scientist says
August 25, 2010
While people across the country have been sickened by a recent outbreak of salmonella poisoning possibly linked to eggs from Iowa producers, a Purdue University food scientist believes the poultry industry could implement a rapid egg cooling technology to reduce future outbreaks.
Kevin Keener, an associate professor of food science, said quick cooling of eggs after they are laid would significantly reduce the ability of salmonella to grow inside eggs and potentially keep consumers from getting sick.