Egg safety and nutritional quality

Author(s)

    • Van Immerseel, Filip
    • Nys, Yves
    • Bain, Maureen

Bibliographic Information

Egg safety and nutritional quality

edited by Filip Van Immerseel, Yves Nys and Maureen Bain

(Woodhead Publishing in food science, technology and nutrition, no. 214 . Improving the safety and quality of eggs and egg products ; v. 2)

Woodhead Publishing, 2011

  • : pbk

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Includes bibliographical references and index

Description and Table of Contents

Description

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 areasVolume 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.

Table of Contents

Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Advertisement Preface Part I: Microbial and chemical contamination of eggs Chapter 1: Microbiology and safety of table eggs Abstract: 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 Chapter 2: Foodborne disease associated with eggs: microbial hazards and Salmonella Enteritidis risk assessment Abstract: 2.1 Introduction 2.2 Hazard identification 2.3 Quantitative risk assessment: Salmonella enteritidis in eggshells 2.4 Conclusion Chapter 3: Internal contamination of eggs by Salmonella Enteritidis Abstract: 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 in chicken reproductive tract colonization Chapter 4: Chemical residues and contaminants in eggs Abstract: 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 Part II: Salmonella control in laying hens Chapter 5: Detection and monitoring of Salmonella in laying hen flocks Abstract: 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 laying hens in the European Union 5.6 Factors affecting the detection of Salmonella infection 5.7 Significance of under-detection Chapter 6: Epidemiology of Salmonella infections in laying hens with special emphasis on the influence of the housing system Abstract: 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 Chapter 7: Pre-harvest measures to control Salmonella in laying hens Abstract: 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 Chapter 8: Management and sanitation procedures to control Salmonella in laying hen flocks Abstract: 8.1 Introduction 8.2 Management procedures to prevent introduction of Salmonella on the farm or to suppress the infection pressure from the environment 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 Chapter 9: Egg decontamination by washing Abstract: 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 Chapter 10: Alternative egg decontamination techniques to washing Abstract: 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 Part III: Eggs in nutrition and other applications Chapter 11: The nutritional quality of eggs Abstract: 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 Chapter 12: Eggs, dietary cholesterol and disease: facts and folklore Abstract: 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 Chapter 13: Egg allergy Abstract: 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 Chapter 14: Modifying egg lipids for human health Abstract: 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 Chapter 15: Egg enrichment with vitamins and trace minerals Abstract: 15.1 Introduction 15.2 Egg enrichment with vitamins 15.3 Water-soluble vitamin enrichment 15.4 Egg enrichment in trace minerals Chapter 16: Bioactive fractions of eggs for human and animal health Abstract: 16.1 Introduction 16.2 Egg fractions 16.3 Antibody applications 16.4 Bioactive properties of eggs 16.5 Cryoprotective activity 16.6 Conclusions Chapter 17: Using egg IgY antibodies for health, diagnostic and other industrial applications Abstract: 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 Chapter 18: Strategic planning for the development of the egg nutraceutical industry Abstract: 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 Index

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