Show pasteurization of eggs improves quality y new method an aid to egg storage pasteurization of eggs as de at the university of missouri or the flash heat treatment of cornell university promises to prove of considerable value to the poultry and farm industries the pasteurizing pasteur izing of shell eggs not only destroys bacteria but causes shell eggs to retain their desirable physical properties much longer than do untreated eggs in the cornell flash heat treatment of eggs a five second exposure of fresh eggs to boiling water forms a thin protective film of coagulated albumen adherent to the shell membrane this treatment of eggs at temperatures above the coagulation point of aib albumen umen proved to be an efficient method for the preservation of table eggs the application of the pasteurization process to shell eggs in may ay prove of great value to the poultry industry when applied to eggs as they N 7 dd 1 eg M as cornell method of pasteurization pass through the regular marketing channels the treatment is simple and r requires e only average kitchen equipment the eggs are plunged into boiling water for five seconds cooled and placed in cold storage or a refrigerator friger ator where they will stay fresh for 12 months without refrigeration they should remain fresh for about three months |