USDA Develops Egg Pasteurization Technology That Rapidly Kills 99.999 Percent of Salmonella Food Safety Magazine Editorial Team February 27, 2024 Researchers at USDA have developed a thermal pasteurization method based on Radio Frequency technology that effectively reduces the presence of Salmonella in intact eggs, in a fraction of the time required for traditional pasteurization.Read More
Recent Advances in Food Processing Brendan A. Niemira Ph.D. October 19, 2020 Processors must use the latest advances in food processing technologies to control contamination of food products.Read More
