Faculty of Natural and Agricultural Sciences
School of Agricultural and Food Sciences
Department of Food Science
Selected Highlights from Research Findings
A research consortium consisting of Dr C Erasmus (CSIR), Mr Thys Rossouw (Delphius Technologies), Prof HL de Kock (University of Pretoria) and Mr Nell Wiid (Eggbert Eggs) developed a world first microwave pasteurisation method for whole shell eggs. The technology makes eggs safe from Salmonella enteriditis. The Department of Food Science was responsible for evaluating the sensory properties and consumer acceptance of the pasteurised eggs. As with all pasteurisation technologies some damage to the sensory properties of the eggs did occur. However, the use of a combination of microwave and hot-air technologies keeps this to the minimum and did not affect consumer acceptance adversely. The research showed that the pasteurisation also has huge potential for increasing the shelf life of eggs. It is hoped that this practical, economical technology will have a similar impact as that of the pasteurisation of milk.
Contact person: Dr HL de Kock.
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