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Cooling helps eggs fight salmonella

A team from Purdue University has demonstrated that lysozyme activity could be increased by as much as 50%, thanks to the addition of carbon dioxide or to a cooling process which causes carbon dioxide to be sucked inside the shell.
Eggs contain an enzyme called lysozyme, which defends egg whites from bacteria. Once eggs are laid, their natural resistance to pathogens starts dropping as the lysozyme becomes less active, in direct relation with lower carbon dioxide contents and higher pH levels.
A team from Purdue Univers...

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