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21 Cards in this Set
- Front
- Back
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Does washing eggs induce bacteria and if so why to we wash them?
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yes if not done correctly (use warm water)
Washing removes the cuticle that naturally seals the egg and increase water/CO2 loss |
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Does grading and sorting of eggs happen at the same time?
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yes
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What temperature and time do you need to pasteurize eggs?
When should you use higher temperature? |
140 degrees F for 3.5 minutes
use higher temperatures when eggs are opened for yolk separation |
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What are the three reasons to refrigerate eggs?
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prevent embryo development
slows spoilage slows age related albumin changes |
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How long do eggs last in the refrigerator?
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4-5 weeks
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Approximately how many eggs does one hen lay in one year?
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250 eggs
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When did the egg production inspection act (EPIA) occur? What do they do that is mandatory and optional?
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1970
inspection of eggs and products, pasteurization of egg products (mandatory) grading (optional) |
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Which agency is responsible for the safety of shell eggs in the US?
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FDA - quality set by USDA rules
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Who is responsible for Egg products or imported shelled eggs?
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USDA
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Who is exempt from safety and inspections?
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farms with less than 3000 hens
farmer selling direct to the costumer |
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What increases structurally as an egg ages?
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the air cells
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How is the size of the egg measured?
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by the weight of a dozen eggs
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T/F
Eggs are graded in bulk? |
False
Eggs are weighted individually |
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What is the difference between A and B eggs?
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A is for use at home
B is for egg products |
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What cause the albumin of an egg to be thin?
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agg of the egg, poor nutrition of the hen or ventilation
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If an egg is cracked what is that a violation of?
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EPIA (egg production inspection act)
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What does a ping-pong yolk mean?
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thin albumin
a quality issue is you don't see the yolk border the egg is good quality |
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What is the most common egg born disease?
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Salmonella enteriditis
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When is salmonella acquired in eggs?
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before the shell is put on and hens are usually asymptomatic
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How so humans get Salmonellosis?
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Eating raw or undercooked eggs
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What is the incubation period for a salmonellosis infection? How long do symptoms last and what can prevent this?
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incubation = 12-72 hours
Symptoms = 4-7 days Prevention = pasteurization |
