Improving the Safety and Quality of Eggs and Egg Products is a major, up-to-date resource covering foodborne disease, understanding of the factors influencing egg quality, new technologies to assure egg safety, and more.

Features of Volume 1: Egg Chemistry, Production and Consumption:

• egg chemistry, production and consumption with reference to the factors than can impact egg quality
• recent research in the areas of disease, egg quality and the development of new technologies to assure egg safety
• organic, free-range and processed egg production

Part One sets the scene with information on egg production and consumption in certain countries.

Part Two provides essential information on egg formation and chemistry.

Part Three addresses factors that impact egg quality. Chapters cover the role of poultry breeding, hen nutrition and laying environment, among other significant topics.

Part Four addresses organic and free range egg production, the impact of egg production on the environment and non-poultry eggs. A chapter on processed egg products completes the volume.

CONTENTS

Part 1: Egg Production and Consumption

Egg and egg product production and consumption in Europe and the rest of the world

• Worldwide overview
• European overview

Social economic aspects of egg production in China

• Historical development of egg production in China
• Current status of the Chinese egg industry

Egg production in Africa

• Egg production
• Egg consumption, marketing and trade
• The production system

Profiling the egg consumer: attitudes, perceptions and behaviours

• Egg consumption: evidence from the literature
• Europe legislation between consumers and eggs
• Evidence from the trust pilot survey

Egg quality assurance schemes and egg traceability

• The role of eggs in human nutrition
• Egg quality
• Egg traceability

Part 2: Egg Formation, Chemistry and Quality Parameters

Egg formation and chemistry

• Structure of the egg
• Composition of the egg
• Formation of the egg: an overview
• Formation of the egg yolk in the ovary
• Formation of the egg white and the shell in the oviduct
• Oviposition

Use of high-throughput technology to identify new egg components

• Functional genomics generated new insights for the characterisation of egg proteins
• Newly identified egg proteins

The eggshell: structure and protective function

• Structure of eggshell 1: composition and characterization
• Structure of eggshell 2: biosynthesis and constituents
• Applications: eggshell as an industrial raw material

Molecules involved in chemical defence of the chicken egg

• Molecules degrading microbial components
• Molecules decreasing bioavailability of iron and vitamins
• Molecules inhibiting the activity of microbial proteases
• Immunoglobulin superfamily
• Cytokines and other mediators of immune response
• Molecules involved in protection against stress and oxidative injury

Advances in egg defect detection, quality assessment and automated sorting and grading

• Assessment of the egg shell quality
• Assessment of the internal egg quality
• Automated industrial egg sorting and grading

Part 3: Egg Production and Quality

Poultry breeding for egg quality: traditional and modern genetic approaches

• Selection for egg quality
• The structure of the egg, its formation and the potential for genetic improvement
• New genetic selection methodologies and their potential impact
• Conflicts in selection goals

Hen nutrition for sustained egg quality

• Variations in egg weight
• Variations in the proportions of albumen and yolk
• Variations in fatty acid composition
• Variations in mineral and vitamin composition
• Variations in yolk colour and carotenoid content
• Variations in shell quality

Effect of hen age, moult, laying environment and egg storage on egg quality

• Egg quality and the effect of increasing bird age
• Induced moulting
• The laying environment
• Effects of egg handling and storage on egg quality

Egg and egg product microbiology

• Egg microbiology
• Egg product microbiology

Alternative hen housing systems and egg quality

• External egg quality
• Interior egg quality
• Hygienic quality

Avian diseases which affect egg production and quality

• Effects of bacteria on egg production and quality
• Effects of viruses on egg production and quality
• Effects of syndromes on egg production and quality
• Effects of toxic agents on production and egg quality

Parasitism in egg production systems: the role of the red mite (Dermanyssus gallinae)

• Major parasites in poultry production
• Dermanyssus gallinae: biology and behaviour
• Pathologies associated with Dermanyssus gallinae
• Acaricide treatments and consequences
• New methods to control dermanyssosis

Health risks for workers in egg production systems and methods of control

• Professional exposures in egg farming
• Health effects and epidemiological features in poultry worker populations
• Prevention and control of health risks

Part 4: Alternative Egg Production Systems and Processed Eggs

Environmental sustainability of egg production and processing

• The ecology of sustainability
• Life cycle analysis: a mathematical framework for integrating inputs and outputs
• Organic and less intensive production
• The role of feed and nutrition
• Indirect ways of improving productivity: maintenance ratio
• Other sustainability issues

Organic and free-range egg production

• Market development of organic and free-range eggs
• Regulations on organic and free-range egg production
• Productivity of organic and free range hens
• Quality of organic and free range eggs

Production, composition, and quality of duck eggs

• Breeds of laying ducks
• Productive styles of laying ducks
• Duck egg composition and characteristics
• Duck egg products
• Factors affecting quality of duck eggs

Production and quality of quail, pheasant, geese and turkey eggs for uses other than human consumption

• Uses of non table eggs
• Non table egg production, composition and quality
• Other quality characteristics

Processed egg products

• Industrial egg products
• Industrial production of liquid egg products
• Egg product dehydration
• Alternative technologies for egg product stabilization
• Egg product functionality and use as an ingredient
• Speciality egg products

Index

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