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Pasteurization enabling improved viral and bacterial inactivation levels of in-shell chicken eggs without loss of raw characteristics
Pasteurization enabling improved viral and bacterial inactivation levels of in-shell chicken eggs without loss of raw characteristics
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机译:巴氏杀菌可以改善带壳鸡蛋的病毒和细菌灭活水平,而不会失去原始特征
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摘要
There is a process which can pasteurize in-shell chicken eggs to inactivate pathogens when present which includes all strains of salmonella and all strains of viruses that historically have been known to exist within chicken eggs and currently are known to be evolving into new and separate strains which may cause large quantities of human illnesses unless countermeasures are developed and employed. One such countermeasure is provided through pasteurization of the subject in-shell eggs through pasteurization involving concurrently a secured environment together with a protocol which enables total inactivation of the targeted pathogens whether bacterial or viral without risk of recontamination.
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