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Woodhead Publishing Series in Food Science, Technology and Nutrition
Part I: Microbial and chemical contamination of eggs
Chapter 1: Microbiology and safety of table eggs
1.2 Washing table eggs
1.3 Table egg facility sanitation
1.5 Microbiology of table eggs
1.6 Bringing eggs and foodborne disease into perspective
Chapter 2: Foodborne disease associated with eggs: microbial hazards and Salmonella Enteritidis risk assessment
2.2 Hazard identification
2.3 Quantitative risk assessment: Salmonella enteritidis in eggshells
Chapter 3: Internal contamination of eggs by Salmonella Enteritidis
3.1 Salmonella Enteritidis and eggs: a close connection
3.2 Eggshell surface contamination
3.3 Eggshell penetration
3.4 Contamination of the egg during development in the reproductive tract
3.5 Salmonella Enteritidis virulence factors involved in chicken reproductive tract colonization
Chapter 4: Chemical residues and contaminants in eggs
4.2 Chemical contaminants in animal-derived foodstuffs: origins and regulatory context
4.3 Modes of transfer into the egg
4.4 Monitoring strategies
4.5 Origin of non-conformities and preventing risk during rearing
Part II: Salmonella control in laying hens
Chapter 5: Detection and monitoring of Salmonella in laying hen flocks
5.2 What to sample
5.3 Recommended sampling regime of laying houses
5.5 Methods used for the 2004/2005 baseline survey and Salmonella control programm
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 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods. Finally, part three looks at the role of eggs in nutrition and other health applications. Chapters cover dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs, among other topics.
With its distinguished editors and international team of contributors, Volume 2 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.
- Focuses on egg safety and nutritional quality with reference to egg contaminants such as Salmonella Enteritidis
- Chapters discuss essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods
- Presents a comprehensive overview of the role of eggs in nutrition and other health applications including dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs
Managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject.
- No. of pages:
- © Woodhead Publishing 2011
- 19th August 2011
- Woodhead Publishing
- eBook ISBN:
- Hardcover ISBN:
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This is without doubt one of the best publications on eggs in recent years., Prof. Dr. Rüveyde Akbay, President of the WPSA Turkish Branch
Prof. Filip Van Immerseel leads a research group in the Department of Pathology, Bacteriology and Poultry Diseases at the Ghent University, Belgium.
Ghent University, Belgium
Dr Yves Nys is a Research Leader in the Poultry Research Unit at the Institut National de la Recherche Agronomique, France.
Dr Maureen Bain is Senior Lecturer in the Faculty of Veterinary Medicine, University of Glasgow, UK.
University of Glasgow, UK