In-shell pasteurisation reintroducing eggs into commercial kitchens

摘要

Food safety is always of the upmost priority in the hospitality trade, however something as simple as an unsafe egg anywhere in a food preparation area can put an entire business at risk. A single egg with salmonella can contaminate work surfaces as far away as 40cm, leaving bacteria that persist for 24 hours. Australia has the highest incident rate of salmonella outbreaks in the developed world and most of those occurrences arise from the mishandling of eggs within the supply chain.