Eggs and Egg Products

ANNEX G Pasteurization of Liquid Egg Products and Shell Eggs

19 Eggs and Egg ProductsProcessing

Eggs play an important role in the human diet and nutrition as an affordable nutrient-rich food commodity that contains highly digestible proteins, lipids, minerals, and vitamins (Fisinin et al., 2008). Over the past 35 years, global egg production has grown 203.2%, due to a rapidly increasing demand for proteins in the developing world (Windhorst, 2007). In 1970, the US was the greatest egg pr...

Effect of Egg Weight on Egg Traits and Hatching Performance of Turkey (Meleagris gallopavo) Eggs

The study was conducted to determine the effects of turkey (Meleagris gallopavo)egg weight on certain egg traits and hatching performance. A total of 178 turkey eggs comprising of three different egg weight groups below 60 g (G I), 61 to 69 g (G II) and above 70 g (G III) were used for this study. Average egg weight (g), egg length (cm), egg breadth (cm) and egg volume (cm3) values increased wi...

The impact of alternative processing technologies on the quality of eggs and egg products

The paper is a review of the late treatments proposed in the literature to improve shell egg sanitisation and egg product pasteurisation. In a first part, the recent opinions adopted by the European Food Safety Authority on the washing and cooling of table eggs, as possible methods to reduce the risk for consumers, are presented and discussed. In the second part, the effects of in-shell treatme...

Detection of Salmonella in Eggs and Egg Products with Fluorescent Antibody.

Organisms of the genus Salmonella are detected in eggs and egg products within 24 hr in the presence of Pseudomonadaceae and other Enterobacteriaceae by combining selective cultural methods with fluorescent-antibody techniques. These techniques are specific for Salmonella when H antibodies are used. Absorption techniques are necessary before the O antibodies give specific reactions for Salmonel...