USA: Machine to pasteurise raw eggs patented by US entrepreneur
Real estate manager, prospector and treasure hunter, John Davidson has developed a new get-rich-quick scheme that can only prove more successful than his previous stunted bids to gain wealth and fortune. Ten years and US$12m in the making, and patented at the cost of US$500,000, his new automated invention is designed to pasteurise raw eggs and eliminate the risks of salmonella.By submerging the egg for an hour in water that is between 128-150°F (exact temperature can not be revealed), disease-causing microbes are killed and the egg remains uncooked. This all points to a successful product as restaurants can guarantee food poisoning-free menus for those 250,000 to 1.2m people that the US Department of Agriculture estimates are struck down by salmonella each year, 300 of whom, according to the Centre for Disease Control & Prevention, die.The problem may be educating the US public, among whom 20% apparently believe that eggs are already pasteurised and 60% think that cooking eliminates the chance of salmonella poisoning.Granted the seal of approval by
Get full access to all content, just $1 for 30 days
A Message From The Editor
just-food gives you the widest food market coverage.
Paid just-food members have unlimited access to all our exclusive content - including 17 years of archives.
I am so confident you will love complete access to our content that today I can offer you 30 days access for $1.
It’s our best ever membership offer – just for you.
Dean Best, editor of just-food
- General Mills sales woes continue - analysis
- Comment: Meal kits in US - don't believe the hype
- Why personalisation will take-off in US food
- US food next wave on display at Winter Fancy Food
- Analysis: Chocolate sector's deforestation pledge
- UK own-label firm Park Cakes sold in MBO
- Unilever 'lining up spreads sale'
- Kraft Heinz cuts jobs in US, Canada
- Immigration crackdown "risk" for US dairy industry
- Fonterra cuts earnings forecast