Volume 1: Egg Chemistry, Production and Consumption
Volume 2: Egg Safety and Nutritional Quality

Egg Products Safety and Quality Handbook
from C.H.I.P.S.

Improving the Safety and Quality of Eggs and Egg Products
Volume 2:
Egg Safety and Nutritional Quality

edited by Filip Van Immerseel

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 2: Egg Safety and Nutritional Quality:

  • egg safety and nutritional quality with reference to egg contaminants such as Salmonella Enteritidis
  • monitoring and control procedures in laying flocks and egg decontamination methods
  • role of eggs in nutrition and other health applications including dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs

Part One covers egg contaminants, both microbial pathogens and chemical residues.

Part Two focuses on salmonella control in laying hens, covering essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods.

Part Three looks at the role of eggs in nutrition and other health applications, and addresses dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs, among other topics.

Ordering Information


Part 1: Microbial and Chemical Contamination of Eggs

Microbiology and safety of table eggs

  • Washing table eggs
  • Table egg facility sanitation
  • Regulations
  • Microbiology of table eggs
  • Bringing eggs and foodborne disease into perspective

Foodborne disease associated with eggs: microbial hazards and Salmonella enteritidis risk assessment

  • Hazard identification
  • Quantitative risk assessment: Salmonella enteritidis in eggshells

Internal contamination of eggs by Salmonella enteritidis

  • Salmonella enteritidis and eggs: a close connection
  • Eggshell surface contamination
  • Eggshell penetration
  • Contamination of the egg during development in the reproductive tract
  • Salmonella enteritidis virulence factors involved in chicken reproductive tract colonization

Chemical residues and contaminants in eggs

  • Chemical contaminants in animal-derived foodstuffs: origins and regulatory context
  • Modes of transfer into the egg
  • Monitoring strategies
  • Origin of non-conformities and preventing risk during rearing

Part 2: Salmonella Control in Laying Eggs

What to sample

  • Recommended sampling regime of laying houses
  • Serology
  • Methods used for the 2004/2005 baseline survey and Salmonella control programmes in flocks of laying hens in the European Union
  • Factors affecting the detection of Salmonella infection
  • Significance of under-detection

    Epidemiology of Salmonella infections in laying hens with special emphasis on the influence of the housing system

    • Effect of the housing system on Salmonella prevalence
    • Factors related to housing systems and Salmonella prevalence
    • Presence of Salmonella serotypes other than S. enteritidis in outdoor production systems

    Pre-harvest measures to control Salmonella in laying hens

    • Vaccination
    • Genetic selection for naturally occurring resistance
    • Gastrointestinal colonization control

    Management and sanitation procedures to control Salmonella in laying hen flocks

    • Management procedures to prevent introduction of Salmonella on the farm or to suppress the infection pressure from the environment
    • Sanitation and decontamination
    • Management and sanitation procedures for a Salmonella-free production chain

    Egg decontamination by washing

    • Historical and commercial perspective
    • The egg washing process
    • Factors that influence the microbiological quality of washed eggs
    • Post washing treatments
    • Benefits and problems associated with egg washing

    Alternative egg decontamination techniques to washing

    • Washing methods currently used in industry
    • Hot air pasteurisation
    • Microwave pasteurisation
    • Gas plasma
    • Pulsed light

    Part 3: Eggs in Nutrition and Other Applications

    The nutritional quality of eggs

    • Reputation of the egg
    • Nutritional evaluation of eggs: composition
    • Nutritional evaluation of eggs: macronutrients
    • Nutritional evaluation of eggs: micronutrients
    • Improving the nutritional quality of eggs

    Eggs, dietary cholesterol and disease: facts and folklore

    • Egg nutrition: facts and folklore
    • Serum cholesterol and dietary cholesterol as risk factors for coronary heart disease
    • Impact of cholesterol perception on egg consumption
    • Evidence from egg-feeding studies in humans
    • The relative effects of dietary saturated fat and dietary cholesterol on serum cholesterol
    • Current consensus and recommendations

    Egg allergy

    • Egg allergy: an overview
    • Egg proteins
    • Egg yolk allergenicity
    • Effects of processing on the allergenicity of egg proteins

    Modifying egg lipids for human health

    • Egg lipid fractions
    • Fatty acids metabolism in laying hens
    • Effects of hen’s diet on lipid components
    • Sensory characteristics of enriched eggs

    Egg enrichment with vitamins and trace minerals

    • Egg enrichment with vitamins
    • Water soluble vitamins enrichment
    • Egg enrichment in trace minerals

    Bioactive fractions of eggs for human and animal health

    • Egg fractions
    • Antibody applications
    • Bioactive properties of eggs
    • Cryoprotective activity

    Using egg IgY antibodies for health, diagnostic and other industrial applications

    • Overview of the avian immune system and IgY biosynthesis
    • Production and purification of IgY
    • Advantages of eggs as an alternative antibody source
    • Applications of IgY
    • Immunotherapeutic applications of IgY

    Strategic planning for the development of the egg nutraceutical industry

    • Egg nutraceutical business (SWOT) analysis
    • Strategic goals for the egg nutraceutical business
    • Action plan for the egg nutraceutical business


    Click here to see books of related interest.

    Improving the Safety and Quality of Eggs and Egg Products
    Volume 2: Egg Safety and Nutritional Quality
    edited by Professor Filip Van Immerseel
    2011 • 448 pages • $264.00 + shipping
    Texas residents please add 6.75 % sales tax
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