Scientists develop technology to reduce pathogens in intact eggs

The CDC estimates Salmonella bacteria causes about 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the United States every year. Despite their appearance in everyday meals and snacks, the truth is that raw eggs and egg products can carry Salmonella and cause foodborne illness and outbreaks, and even death, in some circumstances. But researchers at the U.S. Department of Agriculture (USDA) recently found a way to combat this through Radio Frequency (RF) technology.