PASTEURISATION PERMETTANT D'AMELIORER LES NIVEAUX D'INACTIVATION VIRALE ET BACTERIENNE DES ƒ；UFS DE POULE EN COQUILLE SANS PERTE DES CARACTERISTIQUES NATURELLES
There is a process which can pasteurize in-shell chicken eggs to inactivate pathogens when present which includes all strains of salmonella and all strains of viruses that historically have been known to exist within chicken eggs and currently are known to be evolving into new and separate strains which may cause large quantities of human illnesses unless countermeasures are developed and employed. One such countermeasure is provided through pasteurization of the subject in-shell eggs through pasteurization involving concurrently a secured environment together with a protocol which enables total inactivation of the targeted pathogens whether bacterial or viral without risk of recontamination.
