Kevin Keener, a professor of food science at Purdue University, has created a way to extend eggs’ shelf life by six weeks. In the process of rapid cooling, professor Keener uses liquid carbon dioxide to drop the egg’s internal temperature to 45 degrees, the minimum temperature which prevents salmonella growth.
After rapidly cooling to 45 degrees, the membrane becomes stronger, which provides longer shelf life, while fighting off bacteria more efficiently for a longer period of time. Along with a stronger membrane, the egg quality doesn’t differ between accelerated and conventional cooling, as measured in Haugh units, the measurement of the quality of the egg white’s protein.
Keener said cited a 2005 U.S. government report which stated, “If eggs were cooled and stored at 45 degrees within 12 hours of laying, there would be about 100,000 fewer salmonella illnesses from eggs in the nation each year.”
With more research on this topic, egg shelf life could increase and the incidence of illnesses related to egg consumption could decrease drastically.