Egg hygeine

Question 1

T/F Table eggs are rarely implicated in the transmission of viral foodborne disease

Answer 1

True

Question 2

Most common group of pathogens in eggs

Answer 2

Bacterial

Question 3

Two routes an egg can get infected

Answer 3

Vertical- Infected stock
Horizontal- Shell contaminated post oviposition

Question 4

When the shell comes contact with contaminated faeces either during or just after oviposition is it considered Vertical or Horizontal

Answer 4

Vertical

Question 5

4 Physical defences of an egg to microbial penetration

Answer 5

Cuticle (Layer on top of shell)
Egg shell and membrane
Albumen
Vitelline membrane

Question 6

Outline chemical defences of an egg to microbial penetration

Answer 6

Antimicrobial and bactericidal proteins
Associated with the
Cuticle, the shell and membranes, Albumen and Vitelline membrane

Question 7

What is the biggest concern for public health when it comes to eggs

Answer 7

Salmonella Enteritidis (SE) and Salmonella Typhimurium (ST) are the biggest concern

Question 8

Briefly describe the pathogenesis of egg contamination by salmonella

Answer 8

Salmonella is orally taken up by the hen. Bacteria to survive and multiply in the intracellular environment of the macrophage. Infected macrophages migrate to the internal organs such as the reproductive organs

Question 9

What is the outcome of the 2004 survey of laying hens environment

Answer 9

National control programs introduced in 2008
EU regulation 2160/2003 and 1168/2006
Compulsory sampling and testing, specified reduction targets

Question 10

Outline salmonella testing

Answer 10

Pre placement testing
1 blue sponge or swab 9 areas per house
Rodent faeces or swab from bait box
2 pairs of boot swabs or 2 x150g faces for caged birds per house

Question 11

What happens if salmonella is detected/suspected

Answer 11

Cant sell eggs
All flock on holding must be tested
Retest of suspect flock
Cull

Question 12

What is key in a A HACCP plan for a breeder farm and fertile egg production

Answer 12

Strick biosecurity / ‘all in all’ out is key

Question 13

T/F If the eggs have been disinfected on farm they can be moved immediately to the setter trays for storage.

Answer 13

True

Question 14

What to do if eggs come from different sources or are of an unknown hygiene status when storing

Answer 14

All be disinfected using an appropriate warm (38-41ºC) disinfectant solution by way of a disinfectant spray or fog before setting.

Question 15

Which room is the main source of contamination for the whole hatchery

Answer 15

Hatcher room

Question 16

How many days of incubation before transferring eggs to hatcher room

Answer 16

18days incubation

Question 17

Outline grade A eggs

Answer 17

These are the highest quality eggs and sold as shell eggs. They are naturally clean, fresh, and have intact shells. The air sac inside the egg must not exceed 6mm in depth, and the yolk should not move away from the center when the egg is rotated.

Question 18

Outline Grade B eggs

Answer 18

These eggs are not sold as shell eggs. Instead, they are broken out and pasteurized for use in manufacturing or other industrial purposes.

Question 19

Can I wash Grade A eggs

Answer 19

NO

Question 20

Disadvantage of washing eggs

Answer 20

Washing damages the cuticle of eggs

Question 21

Pasteurisation temperature for Grade B eggs

Answer 21

65-68C for 5-6 mins

Question 22

There are numbers before place of origin on a egg stamp. It is from 0-3. What do each mean

Answer 22

0- Oragnic
1- Free range
2- Barn
3- Cage

Question 23

When is the best before date of an egg

Answer 23

Maximum +27 days from day egg was laid