BACKGROUND A sensory panel evaluated the sensory profile of eggs from hens from three experimental systems: (1) an indoor system x normal layer diet (InL), (2) a grass-clover forage system x normal layer diet (GrL), and (3) a grass-clover forage system x whole wheat and oyster shells (GrW). RESULTS The taste of the albumen was significantly more 'watery' and the yolks a darker yellow/orange i...

The performance of hazard analyses and the establishment of critical limits by the food industry are both hampered by the inability to directly relate food processing operations from farm-to-table with their public health impact. Using a 'unit operations' and stochastic simulation approach, data on the frequency of pathogens in raw ingredients, predictive microbiology models for growth and inac...

Our primary objective was to improve on an existing model for the individual weekly egg production curve by modeling the curve as a sum of logistic functions: one for the increasing phase of production and a sum for the decreasing phases. To illustrate the model, we used four data sets from two pairs of individuals. For these data, the model consisted of an increasing phase and a single decreas...

The Swiss control programme for Salmonella Enteritidis began at the end of 1993. All efforts are focused on the elimination of infected parent and layer flocks and on the production of S. Enteritidis-free eggs. The new Zoonosis Order and more stringent import regulations help to identify S. Enteritidis-positive parent layer and layer flocks. Other measures, such as additional voluntary monitori...