Improving the Safety and Quality of Eggs and Egg Products

Improving the Safety and Quality of Eggs and Egg Products

Egg Safety and Nutritional Quality

1st Edition - August 19, 2011

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  • Editors: F Van Immerseel, Y Nys, M Bain
  • Paperback ISBN: 9780081016800
  • eBook ISBN: 9780857093929

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Description

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 areasVolume 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.

Key Features

  • 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

Readership

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

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    Woodhead Publishing Series in Food Science, Technology and Nutrition

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    Preface

    Part I: Microbial and chemical contamination of eggs

    Chapter 1: Microbiology and safety of table eggs

    Abstract:

    1.1 Introduction

    1.2 Washing table eggs

    1.3 Table egg facility sanitation

    1.4 Regulations

    1.5 Microbiology of table eggs

    1.6 Bringing eggs and foodborne disease into perspective

    1.7 Acknowledgements

    Chapter 2: Foodborne disease associated with eggs: microbial hazards and Salmonella Enteritidis risk assessment

    Abstract:

    2.1 Introduction

    2.2 Hazard identification

    2.3 Quantitative risk assessment: Salmonella enteritidis in eggshells

    2.4 Conclusion

    Chapter 3: Internal contamination of eggs by Salmonella Enteritidis

    Abstract:

    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

    Abstract:

    4.1 Introduction

    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

    4.6 Conclusion

    Part II: Salmonella control in laying hens

    Chapter 5: Detection and monitoring of Salmonella in laying hen flocks

    Abstract:

    5.1 Introduction

    5.2 What to sample

    5.3 Recommended sampling regime of laying houses

    5.4 Serology

    5.5 Methods used for the 2004/2005 baseline survey and Salmonella control programmes in flocks of laying hens in the European Union

    5.6 Factors affecting the detection of Salmonella infection

    5.7 Significance of under-detection

    Chapter 6: Epidemiology of Salmonella infections in laying hens with special emphasis on the influence of the housing system

    Abstract:

    6.1 Introduction

    6.2 Effect of the housing system on Salmonella prevalence

    6.3 Factors related to housing system and Salmonella prevalence

    6.4 Presence of Salmonella serotypes other than S. Enteritidis in outdoor production systems

    6.5 Conclusions

    6.6 Acknowledgement

    Chapter 7: Pre-harvest measures to control Salmonella in laying hens

    Abstract:

    7.1 Introduction

    7.2 Vaccination

    7.3 Genetic selection for naturally occurring resistance

    7.4 Gastrointestinal colonization control

    7.5 Future trends

    7.6 Sources of further information and advice

    Chapter 8: Management and sanitation procedures to control Salmonella in laying hen flocks

    Abstract:

    8.1 Introduction

    8.2 Management procedures to prevent introduction of Salmonella on the farm or to suppress the infection pressure from the environment

    8.3 Sanitation and decontamination

    8.4 Future trends: management and sanitation procedures for a Salmonella-free production chain

    8.5 Sources of further information and advice

    Chapter 9: Egg decontamination by washing

    Abstract:

    9.1 Introduction

    9.2 Historical and commercial perspective

    9.3 The egg washing process

    9.4 Factors that influence the microbiological quality of washed eggs

    9.5 Post-washing treatments

    9.6 Benefits and problems associated with egg washing

    9.7 Conclusions

    Chapter 10: Alternative egg decontamination techniques to washing

    Abstract:

    10.1 Introduction

    10.2 Washing methods currently used in industry

    10.3 Hot air pasteurization

    10.4 Microwave pasteurization

    10.5 Gas plasma

    10.6 Pulsed light

    10.7 Conclusions and future trends

    Part III: Eggs in nutrition and other applications

    Chapter 11: The nutritional quality of eggs

    Abstract:

    11.1 Reputation of the egg

    11.2 Nutritional evaluation of eggs: composition

    11.3 Nutritional evaluation of eggs: macronutrients

    11.4 Nutritional evaluation of eggs: micronutrients

    11.5 Improving the nutritional quality of eggs

    11.6 Conclusions

    Chapter 12: Eggs, dietary cholesterol and disease: facts and folklore

    Abstract:

    12.1 Egg nutrition: facts and folklore

    12.2 Serum cholesterol and dietary cholesterol as risk factors for coronary heart disease

    12.3 Impact of cholesterol perception on egg consumption

    12.4 Evidence from egg-feeding studies in humans

    12.5 The relative effects of dietary saturated fat and dietary cholesterol on serum cholesterol

    12.6 Current consensus and recommendations

    12.7 Conclusion

    Chapter 13: Egg allergy

    Abstract:

    13.1 Introduction

    13.2 Egg allergy: an overview

    13.3 Egg proteins

    13.4 Egg yolk allergenicity

    13.5 Effects of processing on the allergenicity of egg proteins

    13.6 Conclusion and future trends

    Chapter 14: Modifying egg lipids for human health

    Abstract:

    14.1 Introduction

    14.2 Egg lipid fractions

    14.3 Fatty acid metabolism in laying hens

    14.4 Effect of hen’s diet on lipid components

    14.5 Sensory characteristics of enriched eggs

    14.6 Conclusion

    Chapter 15: Egg enrichment with vitamins and trace minerals

    Abstract:

    15.1 Introduction

    15.2 Egg enrichment with vitamins

    15.3 Water-soluble vitamin enrichment

    15.4 Egg enrichment in trace minerals

    Chapter 16: Bioactive fractions of eggs for human and animal health

    Abstract:

    16.1 Introduction

    16.2 Egg fractions

    16.3 Antibody applications

    16.4 Bioactive properties of eggs

    16.5 Cryoprotective activity

    16.6 Conclusions

    Chapter 17: Using egg IgY antibodies for health, diagnostic and other industrial applications

    Abstract:

    17.1 Introduction

    17.2 Overview of the avian immune system and IgY biosynthesis

    17.3 Production and purification of IgY

    17.4 Advantages of eggs as an alternative antibody source

    17.5 Applications of IgY

    17.6 Immunotherapeutic applications of IgY

    17.7 Conclusion and future trends

    Chapter 18: Strategic planning for the development of the egg nutraceutical industry

    Abstract:

    18.1 Introduction

    18.2 Egg nutraceutical business – strengths, weaknesses, opportunities and threats (SWOT) analysis

    18.3 Strategic goals for the egg nutraceutical business

    18.4 Action plan for the egg nutraceutical business

    18.5 Conclusion

    Index

Product details

  • No. of pages: 448
  • Language: English
  • Copyright: © Woodhead Publishing 2011
  • Published: August 19, 2011
  • Imprint: Woodhead Publishing
  • Paperback ISBN: 9780081016800
  • eBook ISBN: 9780857093929

About the Editors

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

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

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