Improving the Safety and Quality of Eggs and Egg Products

<p>Contributor contact details</p> <p>Woodhead Publishing Series in Food Science, Technology and Nutrition</p> <p>Advertisement</p> <p>Preface</p> <p>Part I: Microbial and chemical contamination of eggs</p> <p>Chapter 1: Microbiology and safety of table eggs</p> <p>Abstract:</p> <p>1.1 Introduction</p> <p>1.2 Washing table eggs</p> <p>1.3 Table egg facility sanitation</p> <p>1.4 Regulations</p> <p>1.5 Microbiology of table eggs</p> <p>1.6 Bringing eggs and foodborne disease into perspective</p> <p>1.7 Acknowledgements</p> <p>Chapter 2: Foodborne disease associated with eggs: microbial hazards and Salmonella Enteritidis risk assessment</p> <p>Abstract:</p> <p>2.1 Introduction</p> <p>2.2 Hazard identification</p> <p>2.3 Quantitative risk assessment: Salmonella enteritidis in eggshells</p> <p>2.4 Conclusion</p> <p>Chapter 3: Internal contamination of eggs by Salmonella Enteritidis</p> <p>Abstract:</p> <p>3.1 Salmonella Enteritidis and eggs: a close connection</p> <p>3.2 Eggshell surface contamination</p> <p>3.3 Eggshell penetration</p> <p>3.4 Contamination of the egg during development in the reproductive tract</p> <p>3.5 Salmonella Enteritidis virulence factors involved in chicken reproductive tract colonization</p> <p>Chapter 4: Chemical residues and contaminants in eggs</p> <p>Abstract:</p> <p>4.1 Introduction</p> <p>4.2 Chemical contaminants in animal-derived foodstuffs: origins and regulatory context</p> <p>4.3 Modes of transfer into the egg</p> <p>4.4 Monitoring strategies</p> <p>4.5 Origin of non-conformities and preventing risk during rearing</p> <p>4.6 Conclusion</p> <p>Part II: Salmonella control in laying hens</p> <p>Chapter 5: Detection and monitoring of Salmonella in laying hen flocks</p> <p>Abstract:</p> <p>5.1 Introduction</p> <p>5.2 What to sample</p> <p>5.3 Recommended sampling regime of laying houses</p> <p>5.4 Serology</p> <p>5.5 Methods used for the 2004/2005 baseline survey and Salmonella control programmes in flocks of laying hens in the European Union</p> <p>5.6 Factors affecting the detection of Salmonella infection</p> <p>5.7 Significance of under-detection</p> <p>Chapter 6: Epidemiology of Salmonella infections in laying hens with special emphasis on the influence of the housing system</p> <p>Abstract:</p> <p>6.1 Introduction</p> <p>6.2 Effect of the housing system on Salmonella prevalence</p> <p>6.3 Factors related to housing system and Salmonella prevalence</p> <p>6.4 Presence of Salmonella serotypes other than S. Enteritidis in outdoor production systems</p> <p>6.5 Conclusions</p> <p>6.6 Acknowledgement</p> <p>Chapter 7: Pre-harvest measures to control Salmonella in laying hens</p> <p>Abstract:</p> <p>7.1 Introduction</p> <p>7.2 Vaccination</p> <p>7.3 Genetic selection for naturally occurring resistance</p> <p>7.4 Gastrointestinal colonization control</p> <p>7.5 Future trends</p> <p>7.6 Sources of further information and advice</p> <p>Chapter 8: Management and sanitation procedures to control Salmonella in laying hen flocks</p> <p>Abstract:</p> <p>8.1 Introduction</p> <p>8.2 Management procedures to prevent introduction of Salmonella on the farm or to suppress the infection pressure from the environment</p> <p>8.3 Sanitation and decontamination</p> <p>8.4 Future trends: management and sanitation procedures for a Salmonella-free production chain</p> <p>8.5 Sources of further information and advice</p> <p>Chapter 9: Egg decontamination by washing</p> <p>Abstract:</p> <p>9.1 Introduction</p> <p>9.2 Historical and commercial perspective</p> <p>9.3 The egg washing process</p> <p>9.4 Factors that influence the microbiological quality of washed eggs</p> <p>9.5 Post-washing treatments</p> <p>9.6 Benefits and problems associated with egg washing</p> <p>9.7 Conclusions</p> <p>Chapter 10: Alternative egg decontamination techniques to washing</p> <p>Abstract:</p> <p>10.1 Introduction</p> <p>10.2 Washing methods currently used in industry</p> <p>10.3 Hot air pasteurization</p> <p>10.4 Microwave pasteurization</p> <p>10.5 Gas plasma</p> <p>10.6 Pulsed light</p> <p>10.7 Conclusions and future trends</p> <p>Part III: Eggs in nutrition and other applications</p> <p>Chapter 11: The nutritional quality of eggs</p> <p>Abstract:</p> <p>11.1 Reputation of the egg</p> <p>11.2 Nutritional evaluation of eggs: composition</p> <p>11.3 Nutritional evaluation of eggs: macronutrients</p> <p>11.4 Nutritional evaluation of eggs: micronutrients</p> <p>11.5 Improving the nutritional quality of eggs</p> <p>11.6 Conclusions</p> <p>Chapter 12: Eggs, dietary cholesterol and disease: facts and folklore</p> <p>Abstract:</p> <p>12.1 Egg nutrition: facts and folklore</p> <p>12.2 Serum cholesterol and dietary cholesterol as risk factors for coronary heart disease</p> <p>12.3 Impact of cholesterol perception on egg consumption</p> <p>12.4 Evidence from egg-feeding studies in humans</p> <p>12.5 The relative effects of dietary saturated fat and dietary cholesterol on serum cholesterol</p> <p>12.6 Current consensus and recommendations</p> <p>12.7 Conclusion</p> <p>Chapter 13: Egg allergy</p> <p>Abstract:</p> <p>13.1 Introduction</p> <p>13.2 Egg allergy: an overview</p> <p>13.3 Egg proteins</p> <p>13.4 Egg yolk allergenicity</p> <p>13.5 Effects of processing on the allergenicity of egg proteins</p> <p>13.6 Conclusion and future trends</p> <p>Chapter 14: Modifying egg lipids for human health</p> <p>Abstract:</p> <p>14.1 Introduction</p> <p>14.2 Egg lipid fractions</p> <p>14.3 Fatty acid metabolism in laying hens</p> <p>14.4 Effect of hen’s diet on lipid components</p> <p>14.5 Sensory characteristics of enriched eggs</p> <p>14.6 Conclusion</p> <p>Chapter 15: Egg enrichment with vitamins and trace minerals</p> <p>Abstract:</p> <p>15.1 Introduction</p> <p>15.2 Egg enrichment with vitamins</p> <p>15.3 Water-soluble vitamin enrichment</p> <p>15.4 Egg enrichment in trace minerals</p> <p>Chapter 16: Bioactive fractions of eggs for human and animal health</p> <p>Abstract:</p> <p>16.1 Introduction</p> <p>16.2 Egg fractions</p> <p>16.3 Antibody applications</p> <p>16.4 Bioactive properties of eggs</p> <p>16.5 Cryoprotective activity</p> <p>16.6 Conclusions</p> <p>Chapter 17: Using egg IgY antibodies for health, diagnostic and other industrial applications</p> <p>Abstract:</p> <p>17.1 Introduction</p> <p>17.2 Overview of the avian immune system and IgY biosynthesis</p> <p>17.3 Production and purification of IgY</p> <p>17.4 Advantages of eggs as an alternative antibody source</p> <p>17.5 Applications of IgY</p> <p>17.6 Immunotherapeutic applications of IgY</p> <p>17.7 Conclusion and future trends</p> <p>Chapter 18: Strategic planning for the development of the egg nutraceutical industry</p> <p>Abstract:</p> <p>18.1 Introduction</p> <p>18.2 Egg nutraceutical business – strengths, weaknesses, opportunities and threats (SWOT) analysis</p> <p>18.3 Strategic goals for the egg nutraceutical business</p> <p>18.4 Action plan for the egg nutraceutical business</p> <p>18.5 Conclusion</p> <p>Index</p>