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ISBN 10: 0857090720
ISBN 13: 9780857090720
Author: F Van Immerseel, Y Nysm, M Bain
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 areas
Volume 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.
Focuses on egg safety and nutritional quality with reference to egg contaminants such as Salmonella Enteritidis
Chapters discuss essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods
Presents a comprehensive overview of the role of eggs in nutrition and other health applications including dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs
Part I Microbial and chemical contamination of eggs
1 Microbiology and safety of table eggs
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
1.8 References and further reading
2 Foodborne disease associated with eggs: microbial hazards and Salmonella Enteritidis risk assessme
2.1 Introduction
2.2 Hazard identification
2.3 Quantitative risk assessment: Salmonella Enteritidis in eggshells
2.4 Conclusion
2.5 References and further reading
3 Internal contamination of eggs by Salmonella Enteritidis
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 inchicken reproductive tract colonization
3.6 References
4 Chemical residues and contaminants in eggs
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
4.7 References
Part II Salmonella control in laying hens
5 Detection and monitoring of Salmonella in laying hen flocks
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 la
5.6 Factors affecting the detection of Salmonella infection
5.7 Significance of under-detection
5.8 References
6 Epidemiology of Salmonella infections in laying hens with special emphasis on the influence of the
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
6.7 References
7 Pre-harvest measures to control Salmonella in laying hens
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
7.7 References
8 Management and sanitation procedures to control Salmonella in laying hen flocks
8.1 Introduction
8.2 Management procedures to prevent introduction of Salmonella on the farm or to suppress the infec
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
8.6 References
9 Egg decontamination by washing
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
9.8 References
10 Alternative egg decontamination techniques to washing
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
10.8 References
Part III Eggs in nutrition and other applications
11 The nutritional quality of eggs
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
11.7 Sources of further information and advice: (food tables)
11.8 References
12 Eggs, dietary cholesterol and disease: facts and folklore
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
12.8 References
13 Egg allergy
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
13.7 References
14 Modifying egg lipids for human health
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
14.7 References
15 Egg enrichment with vitamins and trace minerals
15.1 Introduction
15.2 Egg enrichment with vitamins
15.3 Water-soluble vitamin enrichment
15.4 Egg enrichment in trace minerals
15.5 References
16 Bioactive fractions of eggs for human and animal health
16.1 Introduction
16.2 Egg fractions
16.3 Antibody applications
16.4 Bioactive properties of eggs
16.5 Cryoprotective activity
16.6 Conclusions
16.7 References
17 Using egg IgY antibodies for health, diagnostic and other industrial applications
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
17.8 References
18 Strategic planning for the development of the egg nutraceutical industry
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
18.6 References
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Tags: F Van Immerseel, Y Nysm, M Bain, Safety, Quality
