And yes… this is a lot!…

Because Salmonella causes 93.8 million cases of diarrhoeal diseases each year – with 155,000 deaths.

Several different prevention programs and methodologies have been developed, in order to try and decrease Salmonella contamination. Different techniques for egg sanitization have been developed, but… without strong enough effects. 

Salmonella risk and food contamination concept as raw eggs in an egg carton infected with dangerous bacteria resulting in health dangers and a medical situation as a symbol of a
health hazards.

One in 20,000 eggs is infected with Salmonella, according to the American Center for Disease Control and Prevention (CDC).

The most frequent technique is the washing of eggs, most commonly with chemicals. However, this method has been proven to increase the risk of moving the bacteria from the shell directly into the deeper layers of the egg. 

A second, very frequent method includes the pasteurization of eggs, at very high temperatures. This technique has shown positive results; however it allows the consumption of safe boiled eggs, and does not allow consumption of raw eggs. 

A third common method is egg irradiation, which has a strong effect in decreasing contamination. However, due to the powerful treatment the eggs tend to lose their natural properties and are therefore less likely to be consumed.

These data show the problematic scenario of egg contamination and the lack of effective treatment for Salmonella infection. 

Salmonella infections lead to a wide variety of unspecified symptoms, including diarrhea, fever and abdominal cramps. As these symptoms are non-specific, the diagnosis and treatment of Salmonella is frequently delayed, due to the difficulty in recognizing the specific infection.

Most Salmonella cases usually pass without intensive treatment after a week from the start of symptoms. However, there are many cases of complications due to the infection. Specifically, the infection is capable of spreading into the bloodstream, leading to a wide-spread inflammation. 

Eshet Eilon, together with the scientists of Israel’s Volcani Institute, has developed a new technology which might revolutionize the scene of Salmonella contamination, by providing a better prevention system for Salmonella infections and all other pathogens affecting eggs’ shells. 

The new technology provides a dry steam sanitation system for eggs, with no adjunctive chemicals. This device has strong antimicrobial qualities, as the steam produces a deep cleaning of all layers of the egg, and thus is able to remove all bacteria with natural and organic means. Therefore, this methodology is effective not only for infections on the egg shell, but is used also for hatching eggs, in order to prevent chicks’ contamination.

Contact us for more information on the uses of the new patented product, which will help ameliorate the sanitation levels for high-consumption products, including eggs and more.

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