June 17/Electronics Business Journal -- According to recent research from the U.S., "Microwaves have been shown to cause thermal as well as nonthermal destruction of pathogens such as Salmonella, which can be found in shell eggs. The objective of this study was to determine if using microwave technology would cause detrimental quality effects in shell eggs."
"Treatments included control (no treatment) and microwave-treated (for 20 seconds) shell eggs. There were no differences in mineral content, fatty acid profile, Haugh units, broken-out score, yolk index, emulsion stability, pH of whole egg, and foaming capacity between two treatments (P >= 0.05). At 0 and 30 days, there were no noticeable differences in H2O activity between two treatments.