Improving the Safety and Quality of Eggs and Egg Products by Van Immerseel, F; Nys, Y; Bain, M;

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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 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.

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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

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