|WikiProject Food and drink||(Rated Start-class)|
Pasteurization at home
In the section on in shell egg pasteurization the information copied from the USDA website  was altered slightly to indicate that it is not possible to pasturize eggs in a home kitchen. This is not factually correct. It is challenging to pasteurize eggs in a home kitchen without a controlled temperature water bath capable of maintaining a water temperature between 130 and 140 degrees F. There are water baths for sous vide cooking that can maintain temperatures in that range to a high degree of accuracy, and if available make in shell pasteurization quite easy. I lack access to peer review databases at the moment and therefore can not quote authoritatively, but reaching an internal temperature of between 130 and 140 degrees F for 45 to 90 minutes is cited by a variety of sources of moderate relibility as being sufficient for in shell egg pasteurization.
http://www.fsis.usda.gov/pdf/se_risk_assess_annex_g_oct2005.pdf pages G46 to G52 Note some mathematical literacy in statistics and calculus is needed to use the information in this source correctly.
- It should be noted that insufficient heating is potentially dangerous as temperatures between 40 and 120 degrees F can provide ideal conditions for rapid bacterial growth. Therefore if one can not be sure of maintaining a temperature of at least 130 degrees F it is probably best not to attempt pasteurization at home. For this reason it is also best to make sure that eggs reach the temperature for pasteurization rather quickly, a circulating water bath is superior to a still bath for this reason.188.8.131.52 (talk) 01:10, 26 October 2011 (UTC)Eric Schori
- I also note after re-examining the cited references that most of the portion of the article relating to in shell pasteurization is from the marketing material of an egg pasteurization company, and is consequently perhaps a bit biased or misleading in stating the difficulties of at home pasteurization. 184.108.40.206 (talk) 01:23, 26 October 2011 (UTC)ES
Cox process vs. water bath
If a simple temperature controlled water bath is sufficient to pasteurize shell eggs, what is the benefit of Cox's process using ozone? Is it a time saving benefit? Is there a qualitative difference vs. water bath treated eggs? Dforest (talk) 06:22, 10 December 2013 (UTC)
Who the heck is RKeefover?
Who is Rkeefover? He edited the article about a dozen times and didn't leave any justifications for any of the edits. He removed some information that was cited and relevant. Wikipedia isn't letting me simply click undo on the more egregious edits he did and I don't have the time to manually edit everything right now.
Whoever this guy is he seems to have an agenda. Let's keep things informative, cited, and accessible!