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A researcher at the University of Purdue say carbon dioxide is the key to reducing salmonella in eggs and extending shelf life by as much as four weeks. Kevin Keener, associate professor of food science, developed a method where eggs are placed in a chamber with cryogenic carbon dioxide gas to rapidly cool the eggs. Keener estimates the new process could reduce salmonella illnesses by 78 percent.

Read more about carbon dioxide egg cooling here.

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