Improving the Safety and Quality of Eggs and Egg Products: Egg Safety and Nutritional Quality (Volume 2)
Woodhead Publishing Ltd, August 2011, Pages: 448
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.
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
- an essential reference for managers in the egg industry, food industry professionals using eggs and those with a research interest in the subject
PART 1: MICROBIAL AND CHEMICAL CONTAMINATION OF EGGS
Microbiology and safety of table eggs
M T Musgrove, United States Department of Agriculture, USA
- Introduction
- Washing table eggs
- Table egg facility sanitation
- Regulations
- Microbiology of table eggs
- Bringing eggs and foodborne disease into perspective
- Acknowledgements
- References and further reading
Foodborne disease associated with eggs: microbial hazards and Salmonella enteritidis risk assessment
M Chemaly and G Salvat, Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (Anses), France
- Introduction
- Hazard identification
- Quantitative risk assessment: Salmonella enteritidis in eggshells
- Conclusion
- References and further reading
Internal contamination of eggs by Salmonella enteritidis
R Raspoet, I Gantois, R Devloo, F Pasmans, F Haesebrouck, R Ducatelle and F Van Immerseel, Ghent University, Belgium
- Salmonella enteritidis and eggs: a close connection
- Eggshell surface contamination
- Eggshell penetration
- Contamination of the egg during development in the reproductive tract
- Salmonella enteritidis virulence factors involved in chicken reproductive tract colonization
- References
Chemical residues and contaminants in eggs
C Jondreville, A Fournier and C Feidt, Institut National de la Recherche Agronomique (INRA), Nancy Université, A Travel, Institut Technique de l’Aviculture (ITAVI) and B Roudaut, Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail (Anses), France.
- Introduction
- Chemical contaminants in animal-derived foodstuffs: origins and regulatory context
- Modes of transfer into the egg
- Monitoring strategies
- Origin of non-conformities and preventing risk during rearing
- Conclusion
- References
PART 2: SALMONELLA CONTROL IN LAYING HENS
Detection and monitoring of Salmonella in laying hen flocks
R Davies and J J Carrique-Mas, Veterinary Laboratories Agency, UK
- Introduction
- What to sample
- Recommended sampling regime of laying houses
- Serology
- Methods used for the 2004/2005 baseline survey and Salmonella control programmes in flocks of laying hens in the European Union
- Factors affecting the detection of Salmonella infection
- Significance of under-detection
- References
Epidemiology of Salmonella infections in laying hens with special emphasis on the influence of the housing system
J Dewulf, S Van Hoorebeke and F Van Immerseel, Ghent University, Belgium
- Introduction
- Effect of the housing system on Salmonella prevalence
- Factors related to housing systems and Salmonella prevalence
- Presence of Salmonella serotypes other than S. enteritidis in outdoor production systems
- Conclusions
- Acknowledgements
- References
Pre-harvest measures to control Salmonella in laying hens
R Gast, United States Department of Agriculture, Agricultural Research Service, USA
- Introduction
- Vaccination
- Genetic selection for naturally occurring resistance
- Gastrointestinal colonization control
- Future trends
- Sources of further information and advice
- References
Management and sanitation procedures to control Salmonella in laying hen flocks
R Ducatelle and F Van Immerseel, Ghent University, Belgium
- Introduction
- Management procedures to prevent introduction of Salmonella on the farm or to suppress the infection pressure from the environment
- Sanitation and decontamination
- Future trends: management and sanitation procedures for a Salmonella-free production chain
- Sources of further information and advice
- References
Egg decontamination by washing
W Messens, Institute for Agricultural and Fisheries Research (ILVO), Belgium, J Gittins, ADAS, UK, S Leleu, ILVO, Belgium and N Sparks, SAC, UK
- Introduction
- Historical and commercial perspective
- The egg washing process
- Factors that influence the microbiological quality of washed eggs
- Post washing treatments
- Benefits and problems associated with egg washing
- Conclusions
- References
Alternative egg decontamination techniques to washing
A Berardinelli, C Cevoli, A Fabbri, M E Guerzoni, G Manfreda, F Pasquali, L Ragni and L Vannini, University of Bologna, Italy
- Introduction
- Washing methods currently used in industry
- Hot air pasteurisation
- Microwave pasteurisation
- Gas plasma
- Pulsed light
- Conclusions and future trends
- References
PART 3: EGGS IN NUTRITION AND OTHER APPLICATIONS
The nutritional quality of eggs
I Seuss-Baum, Fulda University of Applied Sciences, Germany and F Nau and C Guérin-Dubiard, AGROCAMPUS Ouest, France
- Reputation of the egg
- Nutritional evaluation of eggs: composition
- Nutritional evaluation of eggs: macronutrients
- Nutritional evaluation of eggs: micronutrients
- Improving the nutritional quality of eggs
- Conclusions
- Sources of further information and advice [Food tables]
- References
Eggs, dietary cholesterol and disease: facts and folklore
B A Griffin, University of Surrey, UK
- Egg nutrition: facts and folklore
- Serum cholesterol and dietary cholesterol as risk factors for coronary heart disease
- Impact of cholesterol perception on egg consumption
- Evidence from egg-feeding studies in humans
- The relative effects of dietary saturated fat and dietary cholesterol on serum cholesterol
- Current consensus and recommendations
- Conclusion
- References
Egg allergy
Y Mine and M Yang, University of Guelph, Canada
- Introduction
- Egg allergy: an overview
- Egg proteins
- Egg yolk allergenicity
- Effects of processing on the allergenicity of egg proteins
- Conclusion and future trends
- References
Modifying egg lipids for human health
F Sirri and A Meluzzi, University of Bologna, Italy
- Introduction
- Egg lipid fractions
- Fatty acids metabolism in laying hens
- Effects of hen’s diet on lipid components
- Sensory characteristics of enriched eggs
- Conclusion
- References
Egg enrichment with vitamins and trace minerals
A Schiavone, University of Torino, Italy and A C Barroeta, Autonomous University of Barcelona, Spain
- Introduction
- Egg enrichment with vitamins
- Water soluble vitamins enrichment
- Egg enrichment in trace minerals
- References
Bioactive fractions of eggs for human and animal health
M Anton, Institut National de la Recherche Agronomique (INRA), F Nau and C Guérin-Dubiard, AGROCAMPUS Ouest, France
- Introduction
- Egg fractions
- Antibody applications
- Bioactive properties of eggs
- Cryoprotective activity
- Conclusions
- References
Using egg IgY antibodies for health, diagnostic and other industrial applications
J Kovacs-Nolan and Y Mine, University of Guelph, Canada
- Introduction
- Overview of the avian immune system and IgY biosynthesis
- Production and purification of IgY
- Advantages of eggs as an alternative antibody source
- Applications of IgY
- Immunotherapeutic applications of IgY
- Conclusion and future trends
- References
Strategic planning for the development of the egg nutraceutical industry
V Guyonnet, Burnbrae Farms Ltd., Canada
- Introduction
- Egg nutraceutical business (SWOT) analysis
- Strategic goals for the egg nutraceutical business
- Action plan for the egg nutraceutical business
- Conclusion
- References
Prof. Filip Van Immerseel leads a research group in the Department of Pathology, Bacteriology and Poultry Diseases at the 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.
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