Safe removal of all Salmonella serotypes

Using WAVE technology

Although pasteurisation destroys many pathogenic micro-organisms in liquid egg products, including the majority of Salmonella strains, the elimination of certain heat-resistant Salmonella serotypes, such as S. Cerro, requires more sophisticated pasteurising equipment. SANOVO’s patented WAVE pasteurisers have proven to be capable of producing safe egg products from raw products containing highly heat-resistant Salmonella serotypes.

Table 1: A ranking of the heat resistance of various strains of Salmonella.

Over the past two decades, new types of equipment have raised pasteurisation temperatures considerably. However, since excessive heat causes eggs to coagulate and their functional properties to deteriorate rapidly, there is a limit to the temperatures which can be used when processing liquid egg products.

To address this situation, SANOVO has developed WAVE technology, a patented system which pasteurises the egg product very close to the coagulation point, without affecting the functional properties. Thanks to the use of kinetic energy, the product is heated to a uniform temperature in a fraction of a second. The technique has proven to be extremely effective at eliminating even highly heat-resistant Salmonella serotypes, while at the same time preserving the important functional properties of the egg product.

Reduced foam value Intact foam value

Figure 1: The WAVE pasteurisation is increasing shelf life without damaging the properties.

Due to its low coagulation point, egg white is the most challenging product to pasteurise safely without destroying the functional properties. Specific studies have demonstrated that WAVE pasteurisation reduces the presence of the highly heat-resistant Salmonella type S. Cerro by a factor of 6.0. This means that even if a liquid egg processing factory should receive Salmonella-infected eggs, it will still be able to produce safe egg products.

Egg white pasteurisation: LOG Reduction on Salmonella

Table 2: Test comparing standard pasteurisation with pasteurisation including the use of SANOVO WAVE technology.


Risk of Salmonella contamination in egg white

Table 3: SANOVO WAVE technology eliminates the risk of all types of Salmonella contamination in egg white.

What is pasteurisation?
Pasteurisation is the heat treatment of a product using a combination of temperature and time to destroy pathogenic micro-organisms such as Salmonella. Whole egg is normally pasteurised at 65° C +/- 0.5° C with the temperature being maintained (in the holding cell) for 3.5 to 4.2 minutes. Egg yolk is normally pasteurized at 65° C +/- 0.5° C, with the temperature being maintained for 3.5 to 7.0 minutes. Egg white is normally pasteurized at 57.5° C +/- 0.5° C with the temperature being maintained for 3.0 to 3.5 minutes.

What is SANOVO WAVE pasteurisation?
SANOVO WAVE is a patented technology which exposes the liquid egg to electromagnetic waves. Heating occurs instantly and uniformly throughout the mass of homogeneous material. Unlike in convection or infrared heating processes, no temperature differential is required to force heat via conduction from the surface to the centre, and the products are not subjected to mechanical stress. The SANOVO WAVE technology is a stand-alone unit that can be connected to any configuration of pasteurising equipment without altering the pre-existing process.