New pasteurisation technology for food safety
that it is to launch a pasteurisation technology for eggs in shells
that should combat the risk of bacterial infection in fresh egg
food preparations in the professional kitchen.
Belgian food science company Leda Technologies announced this week that it is to launch a pasteurisation technology for eggs in shells that should combat the risk of bacterial infection in fresh egg food preparations in the professional kitchen.
According to the company, the new technology ensures that eggs can be pasteurised in the shell and consequently safely stored for long periods of time. The equipment is also capable of cooking the pasteurised eggs in a variety of different ways.
According to the World Health Organisation, at least 40 per cent of reported food poisoning cases in Europe can be attributed to food containing infected eggs, with Salmonella playing a particularly prominent role (1). The EU announced last year that 165.659 Salmonella infections were reported and confirmed in 1999 (2).
Leda Technologies claims that its new process combines positive achievements of the old (conventional pasteurisation) with new economies (intelligent software) for food safety and guarantees totally bacteria-free eggs that retain their nutritional value and cooking properties. All preparations (chocolate mousse, bavarois, mayonnaise, sabayon...) are possible after pasteurisation and are perfectly safe.
The pasteurisation equipment's pre-programmed settings allow the cook to determine with accuracy to what extent the egg white and/or yolk should coagulate.
Leda Technologies' pasteurisation equipment has been certified by SGS Agrilab, an independent laboratory that is part of the Swiss Société Générale de Surveillance. SGS Agrilab confirmed that the new process is capable of eliminating an infection of up to 100 million Salmonella Enteritidis germs per egg. In addition, the company claims, the general germ count, which includes other bacteria, remains within the legal standards after pasteurisation (3). The SGS certificate further specifies that the new pasteurisation technique does not influence the natural vitamin content or the protein content of the white and the yolk.
"The Leda equipment is positioned at the most crucial and verifiable point in the food chain: as close as possible to the actual consumption. That is why our approach complements the EU's efforts to tackle Salmonella poisoning at the source. Leda Technologies' applications perfectly fit in with the hygienic kitchen guidelines as prescribed by the European Union," said managing director Chris Van Steenbergen.
Leda Technologies works in close co-operation with the Food Technology and Nutrition research group at Ghent University.
(1) Statistical Information on Food-borne Disease in Europe - microbiological and chemical hazards, Dr Cristina Tirado, Food Safety Regional Adviser for Europe, WHO(2) Productschappen Vee, Vlees en Eieren, Actieplan Salmonella Eiersector 2001+ (3) Certificate SGS Agrilab
