Abstract: A method of extending the safe shelf life of shell eggs is taught. Eggs are pasteurized by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128° F. to 138.5° F. That temperature is preferably maintained and controlled for times within parameter line A and parameter line B of FIG. 1 and sufficient that any Salmonella species present in the yolk is sufficiently reduced but insufficient that an albumen functionality of the egg measured in Haugh units is unacceptably affected. The pasteurized eggs are further processed to extend the shelf life of the eggs, and to substantially reduce re-contamination of the eggs. Eggs entering the pasteurization process are initially treated with an anti-bacterial agent. The bath itself is fortified with an anti-bacterial agent of food quality and periodically fortified. Processed eggs are treated with an anti-bacterial agent, and sealed. The sealant material provides a barrier substantially eliminating re-contamination.

Abstract: An object of the present invention is to provide a bactericide (and a fungicide) that is highly safe and has strong bactericidal power even when used in low concentration, and that can be used repeatedly in a sterilizing process. The object can be achieved by the bactericide (or the fungicide) comprising a polar solvent extract of leaves of eucalyptus plants and chitosan. The polar solvent is preferably chosen from the group consisting of lower alcohols and glycols.

Abstract: A method of pasteurizing in-shell chicken eggs by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128° F. to 138.5° F. That temperature is maintained and controlled for times within parameter line A and parameter line B of FIG. 1 and sufficient that any Salmonella species present in the yolk is reduced by at least 5 logs but insufficient that an albumen functionality of the egg measured in Haugh units is substantially less than the albumen functionality of a corresponding unpasteurized in-shell egg.

Abstract: The present invention relates to producing a safer shell egg through thermal treatment. The present invention provides methods of producing a shell egg wherein the albumen and the yolk of the shell egg receives a thermal treatment sufficient to pasteurize the shell egg and thereby combat the risk of salmonella. The present invention provides methods of providing thermal treatments to the shell egg through introduction of the shell egg into an aqueous solution of a predetermined temperature and maintaining the shell egg in the solution for a predetermined time sufficient to cause the required reduction in salmonella. The predetermined times and temperatures may be characterized by use of the equivalent point method of thermal evaluation, by use of the F0 line for shell egg or by other methods of determining the reduction in salmonella.

Abstract: A new and improved cleaning method and apparatus facilitates a more thorough cleaning of delicate comestibles such as eggs. The process includes using an open frame basket composed of thermoplastic or thermoset material to help prevent damage to the comestibles. The side wall of the basket has openings defined by axial and peripheral impact absorbing liquid-deflecting ribs. Once the comestibles to be cleaned are confined within the basket, a cleaning fluid under pressure is deflected from the ribs at the outer surface of the walls and into the openings to cause an agitation of the fluid to clean more thoroughly the comestibles confined therein. The side wall openings are critically dimensioned to be sufficiently small to retain the comestibles within the basket and sufficiently large to permit adequate agitation of the fluid entering the basket.

Abstract: A method of pasteurizing in-shell chicken eggs by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128.degree. F. to 138.5.degree. F. That temperature is maintained and controlled for times within parameter line A and parameter line B of FIG. 1 and sufficient that any Salmonella species present in the yolk is reduced by at least 5 logs but insufficient that an albumen functionality of the egg measured in Haugh units is substantially less than the albumen functionality of a corresponding unpasteurized in-shell egg.

Abstract: The invention relates to a process for preparation of hen's eggs during which the eggs are put into a cooking chamber of an egg-cooking container (2) closeable by a cover (8), which chamber contains a liquid heat-supplying medium, preferably water. The preparation temperature during a first preparation stage is below the boiling temperature of the water, and during a following second preparation stage is held below the temperature of the first preparation stage but above 55.degree. C. During the first preparation stage, the water starts at a temperature of approx. 55.degree. C. and is heated at a high heating rate to a temperature of at least 90.degree. C. during a first period with the result that the eggs rapidly reach a core temperature of approx. 58.degree. to 75.degree. C. At the start of the second preparation stage, the water temperature is reduced at a high cooling rate to a final temperature of between 80.degree. C. and 55.degree. C.

Abstract: An apparatus, a method and a flat for pasteurizing a plurality of layers of in-shell eggs without substantially impairing the functionality of the in-shell eggs. The apparatus includes a fluid bath, heat exchangers, a means for vertically perturbating the entire surface of in-shell eggs loosely held in a plurality of flats forming at least one stack thereof.

Abstract: A process for waxing in-shell eggs and eggs prepared thereby. In one embodiment, the process for waxing in-shell eggs is directed to waxing an in-shell egg including passing the egg through a molten wax layer disposed on the surface of a heated liquid which is vertically perturbated.

Abstract: The sealed egg package disclosed herein includes a cup-shaped receptacle formed of transparent thermoplastic material which encloses and resiliently supports an egg therein. The receptacle is closed by a cover sheet adhesively sealed to the rim of the receptacle. The closed receptacle insulates the egg from the air and inhibits evaporation of water and escape of carbon dioxide from the egg. A gaseous atmosphere such as carbon dioxide, sealed within the receptacle and surrounding the egg protects the egg against deterioration.

Abstract: A method for chilling a plurality of layers of in-shell eggs includes immersing at least one stack of a plurality of layers of in-shell eggs in cooled liquid until the eggs are cooled to a predetermined temperature or below. A preferred apparatus for conducting the method includes a liquid bath container with chilling heat exchangers and a source of bubbles for vertically perturbating liquid in the container.

Abstract: The present invention relates to producing a safer shell egg through thermal treatment. The present invention provides methods of producing a shell egg wherein the albumen and the yolk of the shell egg receives a thermal treatment sufficient to pasteurize the shell egg and thereby combat the risk of salmonella. The present invention provides methods of providing thermal treatments to the shell egg through introduction of the shell egg into an aqueous solution of a predetermined temperature and maintaining the shell egg in the solution for a predetermined time sufficient to cause the required reduction in salmonella. The predetermined times and temperatures may be characterized by use of the equivalent point method of thermal evaluation, by use of the F.sub.O line for shell egg or by other methods of determining the reduction in salmonella.

Abstract: Time at temperature methods of treating whole eggs which make them safer to eat without affecting the functionality or organoleptic properties of the eggs. The keeping quality of the eggs is also improved.

Abstract: A method of pasteurizing in-shell chicken eggs by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128.degree. F. to 138.5.degree. F. That temperature is maintained and controlled for times within parameter line A and parameter line B of FIG. 1 and sufficient that any Salmonella species present in the yolk is reduced by at least 5 logs but insufficient that an albumen functionality of the egg measured in Haugh units is substantially less than the albumen functionality of a corresponding unpasteurized in-shell egg.

Abstract: A process for the washing and/or disinfection of eggs is provided. The process comprises contacting the eggs with a nonionic surfactant, an amphoteric surfactant and an aqueous solution of a peracid. The surfactants and peracid solution may be combined, or may be employed in separate stages. Preferably, the solutions are sprayed onto the eggs, optionally in the presence of an antifoam. The preferred peracid is peracetic acid.

Abstract: A method for reducing irradiation-induced changes in shell eggs and shell-less intact packaged eggs undergoing irradiation sufficient to cause a three-log reduction in Salmonella sp. The method utilizes pre-radiation heat treatment.

Abstract: A device and method for decorating an object such as an egg, which has a perimeter surface. The device includes a resilient band adapted for placement about the perimeter of the object to be decorated, the resilient band having a surface and at least one prominent, resilient area for masking. The resilient area for masking is mounted against the surface of the resilient band, so that the resilient band may be placed about the perimeter surface of the object, so that the resilient band will bias the resilient area for masking against the perimeter surface, so that the perimeter surface of the object may be immersed in a colorant, and thereby producing an image on the perimeter surface of the object by preventing colorant to reach the perimeter surface. The method includes providing a resilient band with prominent areas for masking.

Abstract: Time at temperature methods of treating whole eggs which make them safer to eat without affecting the functionality or organoleptic properties of the eggs. The keeping quality of the eggs is also improved.

Abstract: Reduced cholesterol, low fat eggs are obtained. At least a twenty-five percent reduction in cholesterol is achieved over normal levels for the grade size. The reduction can be achieved by weight monitoring of the egg, size monitoring of the yolk through candling, and selecting eggs from high producing, young, and high clutch chickens.

Abstract: Methods of treating liquid, semiliquid and solid foods to make them safer to eat and/or to improve the keeping quality of the product. Among the steps that can be employed are: the use of a biocidally active form of oxygen to reduce the population of indigenous microbes, the removal from the food of indigenous gases which may cause spoilage, the replacement of gases removed from the product with gases which are chemically inert or biologically sterile or both, and the asceptic packaging of the treated product. The selected process steps are carried out for a time and at a temperature sufficient to facilitate production of substantially more natural and safer foods than can be obtained if traditional methods of pasteurization are employed.

Abstract: A method for preserving the degree of freshness of poultry shell eggs is disclosed which comprises spraying the surface of a shell egg with an effective amount of a composition comprising a triglyceride of saturated fatty acids (I) of the following general formula: ##STR1## wherein: R.sup.1, R.sup.2 and R.sup.3 are the same or different, linear aliphatic hydrocarbon groups containing from 5 to 21 carbon atoms, and as an essential ingredient, a fatty acid (II) containing from 12 to 20 carbon atoms in an amount of from 0.01 to 0.5% by weight on the basis of the total weight of the composition.

Abstract: A blended yolk composition is disclosed comprised of a fat, an emulsifier and an aqueous component, at least one of the fat and the aqueous component containing a chicken-type flavoring. The yolk composition can be used in baking or combined with egg white, a modified egg white or a simulated egg white to produce a simulated blended whole poultry egg composition.Alternatively the yolk composition may utilize a modified yolk, such as decholesterolized yolk. Also disclosed are methods of preparing the compositions.

Abstract: A method for centering an egg yolk during cooking of the egg is characterized by continuously rotating the egg in opposite directions about the longitudinal axis of the egg while the egg white solidifies. The egg is rotated in opposite directions for equal, relatively short intervals of time and at a relatively high speed. The rotation of the egg and gradual hardening of the egg white causes the egg yolk to migrate toward the enter of the egg resulting in a uniform layer of hardened egg white around the yolk of the cooked egg.

Abstract: A novel method for shell removal from hard-boiled eggs using chemical methods or, in alternative, a combination of chemical with mechanical methods. The acid or alkali is used to soften the egg shell prior to mechanical peeling or to dissolve the shell completely. The egg membrane is removed by treatment with alkali.

Abstract: A shaped container having therein a water-soluble dyeing composition and a method of dyeing eggs using the shaped containers and a kit containing various shaped containers having therein different water-soluble dyeing compositions.

Abstract: An Easter egg decorating device is provided which securely holds an egg so that the entire surface thereof may be colored in a coloring bath and which is used in conjunction with a pattern which leaves an area of the egg defined by the pattern uncolored. The decorating device includes a pair of substantially oval shaped cylindrical segments having a yieldable absorbent diaphragm covering an open mouth of each, the segments are adjustably interconnected so that they are substantially axially aligned with the diaphragm covered mouths thereof facing each other, the adjustment permitting the axial distance between the segments to be varied.

Abstract: A means and compositions for pretreating whole intact eggs in a boiling solution at about pH 3.2-3.6 with a buffer, preferably cream of tarter, prior to dyeing and coating with a flavor fragrance.A kit for consumer use in treating, dyeing and adding a flavor fragrance is also disclosed.

Abstract: A method for producing a decorated ovoid figurine consists of the steps of bonding the small end of a truncated cone made of decorative sheet material to the surface of an ovoid shape, such as an egg or egg-shaped object, whereby the larger end of the cone forms a stable support base for the ovoid; and bonding cut shapes of decorative sheet material representing caricatures of body parts to the surface of the ovoid, whereby it becomes a figurine.

Abstract: A salted- or sugared-raw egg mixture capable of prolonged shelf life comprises whole or separated egg substantially devoid of sufficient oxygen whereby there is avoided recognizable spoilage or deterioration that would result in any noticeable change in appearance that could otherwise occur during a prolonged period under conditions of room temperature. The mixture comprises an uncooked mixture of egg and either salt or sugar, which mixture has an osmotic pressure of at least 20 atm and has not more than 3 ppm oxygen.

Abstract: There is disclosed a method for dyeing avian eggs whereby a pleasing decorative mottled appearance results. The method involves the temporary application of a hydrophobic granular water-insoluble solid to the eggshell followed by dyeing of the egg utilizing a conventional aqueous dyestuff. The granular solid is removed from the egg following the dyeing step.

Abstract: A process for dyeing the shells of eggs by applying a dry granular dyeing medium to the hydrated shell. The dyeing medium includes dye and rock salt. The shell may be wetted in whole or in part prior to applying the dyeing medium with water or vinegar. The process may be done in a plastic bag or by sprinkling the dyeing medium onto the wetted shell.

Abstract: A method of freeze treating a cooked egg product which does not result in substantial changes in the physical or chemical characteristics of the later thawed product, which method comprises immersing and retaining the cooked egg product in a bath of a liquid freezing medium for a relatively short predetermined period while the freezing medium is held at a temperature within the range of approximately 0.degree.F to approximately -325.degree.F.

Abstract: A method of separating the components of eggs e.g. for microbiological processes in which the eggs are frozen and allowed to thaw and liquid components separated from solid components.