Egg Innovations and Strategies for Improvements

Patricia Hester

• Publisher: Academic Press
• Year: 2016
• Print ISBN: 9780128008799
• eBook ISBN: 9780128011515
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Egg Innovations and Strategies for Improvements examines the production of eggs from their development to human consumption. Chapters also address consumer acceptance, quality control, regulatory aspects, cost and risk analyses, and research trends.Eggs are a rich source of macro- and micronutrients which are consumed not only by themselves, but also within the matrix of food products, such as pastas, cakes, and pastries. A wholesome, versatile food with a balanced array of essential nutrients, eggs are a stable of the human diet. Emerging strategies entail improvements to the composition of eggs via fortification or biological enrichment of hen's feed with polyunsaturated fatty acids, antioxidants, vitamins, or minerals. Conversely, eggs can be a source of food-borne disease or pollutants that can have effects on not only human health, but also egg production and commercial viability.Written by an international team of experts, the book presents a unique overview of the biology and science of egg production, nutrient profiling, disease, and modes for increasing their production and quality. Designed for poultry and food scientists, technologists, microbiologists, and workers in public health and the food and egg industries, the book is valuable as an industrial reference and as a resource in academic libraries.- Focuses on the production and food science aspects of eggs- Includes a broad range of microbial contaminants, their risks, and prevention, as well as non-microbial contaminant risks- Presents analytical techniques for practical application

Section X

Microbial or Parasitic Contaminants

Chapter 48: Salmonella and Impact on Egg Production

Chapter 49: Colibacillosis and Its Impact on Egg Production

Chapter 50: Mycoplasmosis in Egg Laying Flocks

Chapter 51: Avian Influenza Virus and Newcastle Disease Virus

Chapter 52: Infectious Bronchitis

Chapter 53: Coccidiosis in Egg Laying Poultry

Chapter 54: Mycotoxin Impact on Egg Production

Chapter 55: Parasites in Laying Hen Housing Systems

Chapter 48

Salmonella and Impact on Egg Production

Richard K. Gast

Deana R. Jones United States Department of Agriculture, Agricultural Research Service, Egg Safety and Quality Research Unit, Athens, GA, United States

Abstract

There is a strong association between the incidence of human illness and the prevalence of Salmonella in commercial egg-producing poultry. Although most egg-associated disease is attributed to Salmonella Enteritidis, other serovars are sometimes implicated. Deposition of S. Enteritidis within the edible contents of eggs results from colonization of reproductive tissues in infected hens. Environmental conditions influence opportunities for Salmonella introduction, transmission, and persistence in laying flocks. Environmental influences are shaped by the various housing systems used in egg production. Substantial public and private resources have been invested in comprehensive S. Enteritidis testing and risk reduction programs for egg-laying chickens. A strategy involving multiple interventions throughout the egg production cycle is recommended as the most effective approach for controlling S. Enteritidis. Controlling temperature is critical for restricting Salmonella growth inside eggs.

Keywords

environmental contamination

systemic infection

risk reduction

egg production

egg processing

flock testing

egg culturing

housing system

Introduction: Salmonella Enteritidis and the egg industry

History and evolution of a public health and economic problem: The costs associated with human salmonellosis in the United States have been estimated as high as $11 billion each year (Scharff, 2012). Very little overall progress was documented in reducing the incidence of human Salmonella infections in the first decade of the present century, during which the incidence of infections with Salmonella enterica subspecies enterica serovar Enteritidis (Salmonella Enteritidis) infections increased by 44% (Chai et al., 2012). A dramatic international increase in the prevalence of S. enteritidis infections, first reported in the 1980s, is mostly attributed to the consumption of contaminated eggs (Braden, 2006). Both retrospective epidemiologic analyses and active disease surveillance efforts demonstrate an ongoing strong association between the incidence of human salmonellosis and the prevalence of S. Enteritidis in commercial egg-producing poultry flocks (Havelaar et al., 2013).

Significance of S. Enteritidis to the egg industry—risk analysis: The critically important relationship between environmental reservoirs of S. Enteritidis and infections of egg-producing chickens has been widely documented (Dewaele et al., 2012). Environmental conditions can directly affect opportunities for S. Enteritidis introduction, transmission, and persistence in laying flocks. The persistence of S. Enteritidis in poultry housing facilities generates opportunities...

Table of contents

• Cover
• Title page
• Table of Contents
• Copyright
• Dedication
• Contributors
• Section I: Introduction
• Section II: Management and Housing
• Section III: Food Safety
• Section IV: Composition of Eggs
• Section V: Use of Eggs
• Section VI: Improving Production
• Section VII: Improving Composition
• Section VIII: Preserving Eggs
• Section IX: Adverse Nonmicrobial Contaminants
• Section X: Microbial or Parasitic Contaminants
• Index