Ensuring food safety of eggs
Eggs are a common source of protein around the world. It is estimated that there are around 5 billion laying hens worldwide. The average number of eggs consumed per person is 215 eggs per year, varying greatly depending on the country.
Current legislation in Europe does not allow any treatment on human consumption eggs except from ultraviolet sanitation. Most of the egg producers and packers do not include this technology because its low sanitation rate and high maintenance costs. The egg industry is now facing big challenges since the directive 1999/74 from the EU in which the hen welfare has been increased, leading to higher costs for the egg industry. Moreover, the egg industry has been always in the point of view due to the Salmonellosis outbreaks that periodically occur in Europe. So, the image of the egg sector must be improved and the standardisation of a sterilisation system will be a real break-through for the sector.
The objective of this project is to develop a low cost, secure and fast UV system in combination with hot air to sterilise eggs.