Cryogenic System Rapidly Cools Eggs

On May 1, I visited Carolina Egg Co. in Nashville, N.C., where I attended a demonstration of a new system designed to rapidly cool shell eggs cryogenically. The system was designed by Praxair, Inc., Burr Ridge, Ill., in cooperation with North Carolina State University, Raleigh.

USDA’s Food Safety and Inspection Service regulations require that eggs be held at an ambient temperature of 45°F after processing and during transportation and retail storage. To conform with the FSIS regulations, the Fo…