An egg-pasteurization company based in Laconia, Connecticut, USA, has developed a production method, which should enable dairy suppliers to guarantee the safety of their product. John Davidson, chairman of Davidson’s Pasteurized Eggs, has spent millions of (US) dollars on developing a method of treating eggs, making them safe to eat raw. The series of warm-water baths destroys the Salmonella bacteria inside the shell without cooking the eggs. They are already being sold in several grocery shops on the east coast of the USA. The company is aiming for national distribution by the end of the year. The eggs will cost consumers about 36 cents (US) more per dozen than standard eggs.

By Kate Rew, correspondent