Improving the Safety and Quality of Eggs and Egg Products

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.

"This is without doubt one of the best publications on eggs in recent years." --Prof. Dr. Rüveyde Akbay, President of the WPSA Turkish Branch

• Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionAdvertisementPrefacePart I: Microbial and chemical contamination of eggsChapter 1: Microbiology and safety of table eggsAbstract:1.1 Introduction1.2 Washing table eggs1.3 Table egg facility sanitation1.4 Regulations1.5 Microbiology of table eggs1.6 Bringing eggs and foodborne disease into perspective1.7 AcknowledgementsChapter 2: Foodborne disease associated with eggs: microbial hazards and Salmonella Enteritidis risk assessmentAbstract:2.1 Introduction2.2 Hazard identification2.3 Quantitative risk assessment: Salmonella enteritidis in eggshells2.4 ConclusionChapter 3: Internal contamination of eggs by Salmonella EnteritidisAbstract:3.1 Salmonella Enteritidis and eggs: a close connection3.2 Eggshell surface contamination3.3 Eggshell penetration3.4 Contamination of the egg during development in the reproductive tract3.5 Salmonella Enteritidis virulence factors involved in chicken reproductive tract colonizationChapter 4: Chemical residues and contaminants in eggsAbstract:4.1 Introduction4.2 Chemical contaminants in animal-derived foodstuffs: origins and regulatory context4.3 Modes of transfer into the egg4.4 Monitoring strategies4.5 Origin of non-conformities and preventing risk during rearing4.6 ConclusionPart II: Salmonella control in laying hensChapter 5: Detection and monitoring of Salmonella in laying hen flocksAbstract:5.1 Introduction5.2 What to sample5.3 Recommended sampling regime of laying houses5.4 Serology5.5 Methods used for the 2004/2005 baseline survey and Salmonella control programmes in flocks of laying hens in the European Union5.6 Factors affecting the detection of Salmonella infection5.7 Significance of under-detectionChapter 6: Epidemiology of Salmonella infections in laying hens with special emphasis on the influence of the housing systemAbstract:6.1 Introduction6.2 Effect of the housing system on Salmonella prevalence6.3 Factors related to housing system and Salmonella prevalence6.4 Presence of Salmonella serotypes other than S. Enteritidis in outdoor production systems6.5 Conclusions6.6 AcknowledgementChapter 7: Pre-harvest measures to control Salmonella in laying hensAbstract:7.1 Introduction7.2 Vaccination7.3 Genetic selection for naturally occurring resistance7.4 Gastrointestinal colonization control7.5 Future trends7.6 Sources of further information and adviceChapter 8: Management and sanitation procedures to control Salmonella in laying hen flocksAbstract:8.1 Introduction8.2 Management procedures to prevent introduction of Salmonella on the farm or to suppress the infection pressure from the environment8.3 Sanitation and decontamination8.4 Future trends: management and sanitation procedures for a Salmonella-free production chain8.5 Sources of further information and adviceChapter 9: Egg decontamination by washingAbstract:9.1 Introduction9.2 Historical and commercial perspective9.3 The egg washing process9.4 Factors that influence the microbiological quality of washed eggs9.5 Post-washing treatments9.6 Benefits and problems associated with egg washing9.7 ConclusionsChapter 10: Alternative egg decontamination techniques to washingAbstract:10.1 Introduction10.2 Washing methods currently used in industry10.3 Hot air pasteurization10.4 Microwave pasteurization10.5 Gas plasma10.6 Pulsed light10.7 Conclusions and future trendsPart III: Eggs in nutrition and other applicationsChapter 11: The nutritional quality of eggsAbstract:11.1 Reputation of the egg11.2 Nutritional evaluation of eggs: composition11.3 Nutritional evaluation of eggs: macronutrients11.4 Nutritional evaluation of eggs: micronutrients11.5 Improving the nutritional quality of eggs11.6 ConclusionsChapter 12: Eggs, dietary cholesterol and disease: facts and folkloreAbstract:12.1 Egg nutrition: facts and folklore12.2 Serum cholesterol and dietary cholesterol as risk factors for coronary heart disease12.3 Impact of cholesterol perception on egg consumption12.4 Evidence from egg-feeding studies in humans12.5 The relative effects of dietary saturated fat and dietary cholesterol on serum cholesterol12.6 Current consensus and recommendations12.7 ConclusionChapter 13: Egg allergyAbstract:13.1 Introduction13.2 Egg allergy: an overview13.3 Egg proteins13.4 Egg yolk allergenicity13.5 Effects of processing on the allergenicity of egg proteins13.6 Conclusion and future trendsChapter 14: Modifying egg lipids for human healthAbstract:14.1 Introduction14.2 Egg lipid fractions14.3 Fatty acid metabolism in laying hens14.4 Effect of hen’s diet on lipid components14.5 Sensory characteristics of enriched eggs14.6 ConclusionChapter 15: Egg enrichment with vitamins and trace mineralsAbstract:15.1 Introduction15.2 Egg enrichment with vitamins15.3 Water-soluble vitamin enrichment15.4 Egg enrichment in trace mineralsChapter 16: Bioactive fractions of eggs for human and animal healthAbstract:16.1 Introduction16.2 Egg fractions16.3 Antibody applications16.4 Bioactive properties of eggs16.5 Cryoprotective activity16.6 ConclusionsChapter 17: Using egg IgY antibodies for health, diagnostic and other industrial applicationsAbstract:17.1 Introduction17.2 Overview of the avian immune system and IgY biosynthesis17.3 Production and purification of IgY17.4 Advantages of eggs as an alternative antibody source17.5 Applications of IgY17.6 Immunotherapeutic applications of IgY17.7 Conclusion and future trendsChapter 18: Strategic planning for the development of the egg nutraceutical industryAbstract:18.1 Introduction18.2 Egg nutraceutical business – strengths, weaknesses, opportunities and threats (SWOT) analysis18.3 Strategic goals for the egg nutraceutical business18.4 Action plan for the egg nutraceutical business18.5 ConclusionIndex