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11 Cards in this Set
- Front
- Back
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Regulatorydefinition of egg
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•Shellegg of chicken, turkey, goose, duck or guinea
FDA does not define, USDA does |
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HenNesting and Egg Laying
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•Ovipositionshould be free of microorganisms•Cross-contaminationduring laying from Dust,feces and Cleanlinessof nest
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AerobicMicrobes on Eggshell Surfaces
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•Numberscan vary greatly–Cleanlinessof environment–Seasonality
•Washingof egg: removal of dirt, feces •Washingremoves cuticle from shell exterior |
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FDA2009: SalmonellaEnteritidis Final Rule
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•Havea S.Enteritidisprevention plan (including rodent control)
•Sanitizehouses between flocks •Mandatedshell eggs to be held at 45°F or less within 36 hr of laying •Environmentaltesting for S. Enteriditis–Ifpositive, test eggs for S. Enteritidis–Positiveeggs must be sent to further processor (cooking) for lethality process |
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EggCandling
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•Rapidquality, integrity check
•Automated,online candling •Identifycracked shells, blood spots |
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EggStructure and Microbial Penetration
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•Cuticlepresents good barrier to microbial penetration (removed during washing)
•Othermembranes also useful:–Cuticle> Inner membrane > Shell > Outer membrane |
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ShellEgg Spoilage
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•Gram-negativesare dominant in spoilage, but Gram-positives are present in higher numbers onshell eggs
•Pseudomonadscommon spoilage cause |
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Shell egg spoilage |
Proteus spp. Black
Aeromonas liquefaciens Black S. marcescens Red Enterobacter spp. Custard P. maltophilia Green P. fluorescens Pink (Bluish fluorescence) |
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Salmonella Outbreak, 2010
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•2large egg producers in Iowa: 1,939 cases identified (11 states)
•Eggproduction operations:–HillandaleFarms–WrightCounty Eggs–Bothcited for multiple infractions of FDA directives (post final rule butimplementation had yet to go into effect nation-wide) |
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Liquid eggs |
•Liquidwhole, egg white, or yolks•Pasteurizedto destroy Salmonella andother microbial contaminants–Pasteurizedas separate fractions (yolks, whites) and blended back at natural proportion ofyolk to white•Maycontain stabilizers or other additives–Sugar,salt, citric acid–Wholeeggs with yolks added
•Notshelf stable: keep refrigerated to prevent spoilage by spore-former orthermoduric contaminant |
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EggPowders, Dried Components
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•Wholeeggs which are spray dried
•Mayhave additives (sucrose, anti-caking agent)•Reduceaw gives shelf stability (powdered)•Storedat reduced temperatures (32-50°F) for quality preservation, pathogen growthinhibition |
