Keep Eggs Cool


The ability of the eggs to fight bacteria such as Salmonella is reduced once they are laid. Now Kevin Keener, a researcher at Purdue University in the US, has found a way to sustain the defenses. Freshly laid eggs are saturated with carbon dioxide and have pH levels of seven. Over time, the pH level rises to nine and carbon dioxide escapes.

As that happens, lysozyme, which defends egg whites from bacteria becomes less active. The researcher has designed a cooling technology that uses carbon dioxide snow to rapidly lower the eggs' temperature. This saturates the inside of an egg with carbon dioxide and keeps pH levels suitable for lysozyme activity.


Down to Earth, August 2011