10 Feb 2020 --- A decontamination method using sous-vide cooking was found to be effective in ridding raw eggs from Salmonella enterica serovar Typhimurium (ST), according to a study at Flinders University in South Australia. The method that employed equipment commonly found in commercial kitchens achieved complete decontamination of ST using heat alone. The findings may provide a simple and clean label solution for preventing salmonellosis affecting eggs through surface contamination. The research offers a chemical-free solution for increasing food safety in products that traditionally use raw eggs such as mayonnaise, mousse, eggnog and artisanal ice cream, among others.
