In the past, various new methods of inactivating pathogens in egg products have been mentioned.
Less time is needed to come up to temperature, but uniformity of heating is a problem.
Some research on eggs has indicated that Salmonella can be inactivated but results are highly variable. Although possible microwave pasteurization systems have been reported for better than 30 years, no commercial applications are in use. Ohmic heating has the advantage to heat materials rapidly and uniformly. This supplement mentioned that one commercial facility in the United States uses ohmic heating for processing of liquid egg. Functional properties were not reported.