Microbiology of the Avian Egg

Roy Fuller is a private consultant in intestinal microecology, operating from Reading, UK

• 1 Hen’s egg shell structure and function.- 1.1 The cuticle.- 1.2 The pores.- 1.3 The true shell.- 1.4 The membranes.- 2 Shell accessory materials: structure and function.- 2.1 Introduction.- 2.2 Chemical composition and structure.- 2.3 Function of shell accessory materials.- 2.4 Egg washing/sanitizing.- References.- 3 The egg: a compartmentalized, aseptically packaged food.- 3.1 Compartmentalization.- 3.2 An aseptically packaged food.- 3.3 Antimicrobial defence.- 3.4 Chemotaxis and egg infection.- 3.5 Colonization of the gut.- 4 Trans-shell transmission.- 4.1 Introduction.- 4.2 Routes of transmission.- 4.3 Factors affecting trans-shell infection of eggs.- 4.4 Control of trans-shell transmission.- 4.5 Summary.- 5 Contamination of eggs with potential human pathogens.- 5.1 Introduction.- 5.2 Historical background.- 5.3 Salmonella contamination of eggs.- 5.4 Eggs and egg dishes as vehicles for human salmonellosis.- 5.5 Salmonella infection in laying hens.- 5.6 Other pathogens.- 6 The microflora of the alimentary tract and avian pathogens: translocation and vertical transmission.- 6.1 Introduction.- 6.2 General strategies for vertical transmission and survival in the tissues.- 6.3 The normal microflora of the alimentary tract of the chicken.- 6.4 Factors affecting the composition of the flora.- 6.5 Translocation of the indigenous gut flora.- 6.6 Vertical transmission of avian pathogens.- 6.7 Summary.- 7 Contaminants of liquid egg products.- 7.1 Introduction.- 7.2 Eggshell egg contamination.- 7.3 Liquid egg contaminants.- 7.4 Summary.- 8 Effects of processing on the microbiology of eggs.- 8.1 Introduction.- 8.2 Egg washing.- 8.3 Preservation of eggs.- 8.4 Egg breaking.- 8.5 Long-term preservation of liquid egg.- 8.6 Microbiological concerns in developing new market forms.-8.7 Safe preparation of eggs and egg dishes at home.- 8.8 Summary.