Improving the Safety and Quality of Eggs and Egg Products

Improving the Safety and Quality of Eggs and Egg Products

Volume 1: Egg Chemistry, Production and Consumption

1st Edition - August 19, 2011

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  • Editors: Y Nys, M Bain, F Van Immerseel
  • eBook ISBN: 9780857093912

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Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas.Volume 1 focuses on egg chemistry, production and consumption. Part one sets the scene with information on egg production and consumption in certain countries. Part two then provides essential information on egg formation and chemistry. Factors that impact egg quality are the focus of part three. Chapters cover the role of poultry breeding, hen nutrition and laying environment, among other significant topics. Part four addresses organic and free range egg production, the impact of egg production on the environment and non-poultry eggs. A chapter on processed egg products completes the volume.With its distinguished editors and international team of contributors, Volume 1 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject.

Key Features

  • Focuses on egg chemistry, production and consumption with reference to the factors than can impact egg quality
  • Reviews recent research in the areas of disease, egg quality and the development of new technologies to assure egg safety
  • Comprehensively covers organic, free-range and processed egg production


Managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject.

Table of Contents

  • Contributor contact details

    Woodhead Publishing Series in Food Science, Technology and Nutrition


    Part I: Egg production and consumption

    Chapter 1: Egg and egg product production and consumption in Europe and the rest of the world


    1.1 Introduction

    1.2 Worldwide overview

    1.3 European overview

    1.4 Conclusion and future trends

    Chapter 2: Social economic aspects of egg production in China


    2.1 Introduction

    2.2 Historical development of egg production in China

    2.3 Current status of the Chinese egg industry

    2.4 Future trends

    Chapter 3: Egg production in Africa


    3.1 Introduction

    3.2 Egg production

    3.3 Egg consumption, marketing and trade

    3.4 The production system

    3.5 Conclusion

    Chapter 4: Profiling the egg consumer: attitudes, perceptions and behaviours


    4.1 Introduction

    4.2 Egg consumption: evidence from the literature

    4.3 European legislation between consumers and eggs

    4.4 Evidence from the trust pilot survey

    4.5 Conclusion

    Chapter 5: Egg quality assurance schemes and egg traceability


    5.1 The role of eggs in human nutrition

    5.2 Egg quality

    5.3 Egg traceability

    5.4 Conclusions

    Part II: Egg formation, chemistry and quality parameters

    Chapter 6: Egg formation and chemistry


    6.1 Introduction

    6.2 Structure of the egg

    6.3 Composition of the egg

    6.4 Formation of the egg: an overview

    6.5 Formation of the egg yolk in the ovary

    6.6 Formation of the egg white and the shell in the oviduct

    6.7 Oviposition

    Chapter 7: Use of high-throughput technology to identify new egg components


    7.1 Introduction

    7.2 Functional genomics generated new insights for the characterisation of egg proteins

    7.3 Newly identified egg proteins

    7.4 Conclusion

    7.5 Acknowledgements

    Chapter 8: The eggshell: structure and protective function


    8.1 Introduction

    8.2 Structure of eggshell 1 : composition and characterization

    8.3 Structure of eggshell 2: biosynthesis and constituents

    8.4 Applications: eggshell as an industrial raw material

    8.5 Conclusions

    8.6 Acknowledgement

    Chapter 9: Molecules involved in chemical defence of the chicken egg


    9.1 Introduction

    9.2 Molecules degrading microbial components

    9.3 Molecules decreasing bioavailability of iron and vitamins

    9.4 Molecules inhibiting the activity of microbial proteases

    9.5 Immunoglobulin superfamily

    9.6 Cytokines and other mediators of immune response

    9.7 Molecules involved in protection against stress and oxidative injury

    Chapter 10: Advances in egg defect detection, quality assessment and automated sorting and grading


    10.1 Introduction

    10.2 Assessment of eggshell quality

    10.3 Assessment of the internal egg quality

    10.4 Automated industrial egg sorting and grading

    10.5 Conclusions and future trends

    Part III: Egg production and quality

    Chapter 11: Poultry breeding for egg quality: traditional and modern genetic approaches


    11.1 Introduction

    11.2 Selection for egg quality

    11.3 The structures of the egg, its formation and thepotential for genetic improvement

    11.4 New genetic selection methodologies and their potential impact

    11.5 Conflicts in selection goals

    Chapter 12: Hen nutrition for sustained egg quality


    12.1 Introduction

    12.2 Variations in egg weight

    12.3 Variations in the proportions of albumen and yolk

    12.4 Variations in fatty acid composition

    12.5 Variations in mineral and vitamin composition

    12.6 Variations in yolk colour and carotenoid content

    12.7 Variations in shell quality

    12.8 Conclusion

    Chapter 13: Effect of hen age, moult, laying environment and egg storage on egg quality


    13.1 Introduction

    13.2 Egg quality and the effect of increasing bird age

    13.3 Induced moulting

    13.4 The laying environment

    13.5 Effects of egg handling and storage on egg quality

    13.6 Conclusions

    Chapter 14: Egg and egg product microbiology


    14.1 Introduction

    14.2 Egg microbiology

    14.3 Egg product microbiology

    Chapter 15: Alternative hen housing systems and egg quality


    15.1 Introduction

    15.2 External egg quality

    15.3 Interior egg quality

    15.4 Hygienic quality

    15.5 Conclusion

    Chapter 16: Avian diseases which affect egg production and quality


    16.1 Introduction

    16.2 Effects of bacteria on egg production and quality

    16.3 Effects of viruses on egg production and quality

    16.4 Effects of syndromes on egg production and quality

    16.5 Effects of toxic agents on production and egg quality

    16.6 Clinical perspectives

    Chapter 17: Parasitism in egg production systems: the role of the red mite (Dermanyssus gallinae)


    17.1 Major parasites in poultry production

    17.2 Dermanyssus gallinae: biology and behavior

    17.3 Pathologies associated with Dermanyssus gallinae

    17.4 Acaricide treatments and consequences

    17.5 New methods to control dermanyssosis

    17.6 Conclusion

    Chapter 18: Health risks for workers in egg production systems and methods of control


    18.1 Introduction

    18.2 Professional exposures in egg farming

    18.3 Health effects and epidemiological features in poultry worker populations

    18.4 Prevention and control of health risks

    18.5 Future trends

    18.6 Sources of further information and advice

    Part IV: Alternative egg production systems and processed eggs

    Chapter 19: Environmental sustainability of egg production and processing


    19.1 Introduction

    19.2 The ecology of sustainability

    19.3 Life-cycle analysis: a mathematical framework for integrating inputs and outputs

    19.5 The role of feed and nutrition

    19.6 Indirect ways of improving productivity : maintenance ratio

    19.7 Other sustainability issues

    19.8 Conclusions

    Chapter 20: Organic and free-range egg production


    20.1 Introduction

    20.2 Market development of organic and free-range eggs

    20.3 Regulations on organic and free-range egg production

    20.4 Productivity of organic and free-range hens

    20.5 Quality of organic and free-range eggs

    20.6 Future trends

    Chapter 21: Production, composition, and quality of duck eggs


    21.1 Introduction

    21.2 Breeds of laying ducks

    21.3 Productive styles of laying ducks

    21.4 Duck egg composition and characteristics

    21.5 Duck egg products

    21.6 Factors affecting quality of duck eggs

    21.7 Conclusion

    Chapter 22: Production and quality of quail, pheasant, goose and turkey eggs for uses other than human consumption


    22.1 Introduction

    22.2 Uses of non-table eggs

    22.3 Non-table egg production, composition and quality

    22.4 Other quality characteristics

    22.5 Conclusion

    Chapter 23: Processed egg products


    23.1 Introduction: industrial egg products

    23.2 Industrial production of liquid egg products

    23.3 Egg product dehydration

    23.4 Alternative technologies for egg product stabilisation

    23.5 Egg product functionality and use as an ingredient

    23.6 Speciality egg products


Product details

  • No. of pages: 632
  • Language: English
  • Copyright: © Woodhead Publishing 2011
  • Published: August 19, 2011
  • Imprint: Woodhead Publishing
  • eBook ISBN: 9780857093912

About the Editors

Y Nys

Dr Yves Nys is a Research Leader in the Poultry Research Unit at the Institut National de la Recherche Agronomique, France.

Affiliations and Expertise

INRA, France

M Bain

Dr Maureen Bain is Senior Lecturer in the Faculty of Veterinary Medicine, University of Glasgow, UK.

Affiliations and Expertise

University of Glasgow, UK

F Van Immerseel

Prof. Filip Van Immerseel leads a research group in the Department of Pathology, Bacteriology and Poultry Diseases at the Ghent University, Belgium.

Affiliations and Expertise

Ghent University, Belgium

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