Egg quality and food safety of table eggs

Title
Egg quality and food safety of table eggs
Publication Date
2013
Author(s)
Roberts, Julie R
Chousalkar, Kapil
Type of document
Conference Publication
Language
en
Entity Type
Publication
Publisher
University of Sydney
Place of publication
Sydney, Australia
UNE publication id
une:18913
Abstract
This study is an update of data presented previously (Roberts & Chousalkar, 2012) from a study which investigated egg quality at different stages of lay. Although eggs produced in Australia are considered medium to low risk for food borne illness, the egg industry in Australia is periodically implicated in cases of food poisoning. Egg shell defects may potentiate the movement of bacteria into the egg. Two egg shell characteristics were targeted: the extent of cuticle cover and the incidence of translucency. Eggs were collected from commercial caged layer flocks at different stages of lay: early (<25-40 wks), mid (40-55 wks), late (55-65 wks) and very late (>65 wks). Eggs were candled and scored for translucency. Cuticle cover was estimated using MST cuticle stain and a Konica Minolta hand-held spectrophotometer (L*a*b* colour scale). Traditional measures of egg quality were determined using specialised equipment (TSS, U.K.) Shell ultrastructural features were scored following plasma ashing of shell samples and viewing under a benchtop scanning electron microscope.
Link
Citation
Proceedings of the Australian Poultry Science Symposium, v.24, p. 242-242
ISSN
1034-6260
1034-3466
Start page
242
End page
242

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