Egg Hygiene

Question 1

What is the main zoonosis associated with eggs and egg products

Answer 1

Salmonella

Question 2

How many serotypes of salmonella are associates with human food borne disease, and which 2 are most targeted

Answer 2

5 serotypes
Targeted = Salmonella Enteritidis and Typhimurium

Question 3

How are eggs graded

Answer 3

Class A
Class B

Question 4

Class A eggs are NOT suitable for direct human consumption - true or false

Answer 4

False - they are for human consumption

Question 5

Name the main characteristics of a class A egg

Answer 5

Shell must be clean and undamaged
Air space must not exceed 6mm
Yolk - slightly mobile and visible on candling only
White - clear and translucent
No foreign matter or smell

Question 6

Can grade A eggs be washed or cleaned at any point (before or after grading)

Answer 6

No

Question 7

How are class A eggs further classified/graded

Answer 7

By weight
S, M, L, XL

Question 8

What classifies as a class B egg

Answer 8

Does not meet quality characteristic for direct human consumption

Question 9

What must occur for a class B egg to be marketed for human consumption

Answer 9

Heat treated or pasteurised

Question 10

What does the lion mark mean on an egg

Answer 10

Shows the eggs are produced from laying hens vaccinated against Salmonella Enteritidis

Question 11

What are the requirements of the National Control Plan

Answer 11

Requires that eggs from flocks confirmed to be infected with Salmonella Enteritidis or Salmonella Typhimurium cannot be sold as fresh shell eggs at retail.