Non-thermal egg processing to extend shelf life

Non-thermal technologies, including high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, cold plasma technology and ozonation, are effective methods for controlling microbial growth and to preserve the quality of fresh eggs and their derived products. The effect of non-thermal technologies on the sensory attributes of eggs and egg products is constantly improving. The egg is a growth medium for various micro-organisms owing to the presence of water, lipids and protein