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PHFS Exam 3 > Egg Hygiene > Flashcards

Egg Hygiene Flashcards

1
Q

top 4 egg producing countries

A
  1. china (by a lottttt)
  2. india
  3. indonesia
  4. us
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2
Q

when do hens start producing eggs

A

4-5 months old

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3
Q

function of infundibulum

A

picks up yolk, egg fertilized
2 inches long
15 min

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4
Q

function of magnum

A

40-50% of white laid down-thick albumin
13 inches long
3 hours

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5
Q

function of isthmus

A

10% albumen shell membrane laid down, shape of egg determined
4 inches long
1.25 hours

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6
Q

function of uterus (shell gland)

A

40% of albumen, shell formed, pigment of cuticle laid down
4.2 inches long
20.75 hours

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7
Q

function of vagina/cloaca

A

egg passes through as it is laid
4 inches long

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8
Q

how long does laying an egg take

A

25 hours

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9
Q

how often does a hen ovulate

A

hens produce eggs (ovulate) every 25 hours starting from 4-5 months old up to 18 months old

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10
Q

which part of egg is fertilized by the sperm

A

germinal disc

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11
Q

egg contents

A

crust (shell) - 11%
egg white - 58%
egg yolk - 31%

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12
Q
A
  1. air cell
  2. eggshell
  3. cuticula
  4. germinal disc
  5. vitelline membrane
  6. chalaza
  7. thin albumen
  8. thick albumen
  9. yolk
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13
Q

what is an eggshell, what is it made of, how do pathogens enter

A
  • external hard cover of egg
  • mainly made of calcium
  • has small holes naturally - pathogen often enter (salmonella)
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14
Q

what does the shell membrane surround

A

white (albumen) surrounded by shell membrane

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15
Q

do freshly laid eggs have air cells

A

freshly laid eggs do not have air cells

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16
Q

how are air cells formed

A

air cells formed by contraction of contents during cooling and loss of moisture

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17
Q

what is the white of an egg

A
  • albumen
  • thick and thin parts
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18
Q

what is chalazae

A

yolk is suspended in albumen by two twisted cords to keep yolk at center

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19
Q

what does vitelline membrane do

A

encapsulates yolk

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20
Q

what is yolk

A

concentrated food for embryo (if egg fertilized) - has high cholesterol content

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21
Q

what is germinal disc

A

attached to yolk
where fertilization takes place with the sperm

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22
Q

chemical composition of whole egg

A

77% water
12% proteins
10% lipids
1% carbohydrates

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23
Q

chemical composition of egg shell

A

95% minerals
3% proteins
1% water
1% lipids

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24
Q

chemical composition of yolk

A

50% water
33% lipids
15% proteins
2% minerals
1% carbohydrates

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25
Q

chemical composition of egg white (albumen)

A

88% water
10% proteins
1% carbohydrates
1% minerals
0% lipids (fat free)

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26
Q

how do microbes infect eggs

A
  • bacteria within hen repro tract before shell forms - vertical transmission (mycoplasma, salmonella pullorum)
  • bacteria on outside of egg shell
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27
Q

causes of bacteria on outside of egg shell

A
  • egg exits through same passageway as feces
  • egg shells have tiny pores that pathogens can enter through
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28
Q

bacteria affecting egg production and quality

A

salmonella (zoonotic)
mycoplasma
e coli (zoonotic)
chlamydia (zoonotic)
campylobacter (zoonotic)
infectious coryza
ornithobacterium
gallibacterium
spirochaetosis

29
Q

viruses affecting egg production and quality

A

infectious bronchitis virus
egg drop syndrome
swollen head syndrome
avian encephalomyelitis
avian influenza (zoonotic)
newcastle disease
laryngotracheitis

30
Q

syndromes affecting egg production and quality

A

fatty liver hemorrhagic syndrome
cage layer osteoporosis

31
Q

toxic agents affecting egg production and quality

A

mycotoxin (zoonotic)

32
Q

9 steps of egg journey

A
  1. egg production
  2. egg collection (handling)
  3. egg cleaning (washing)
  4. egg sorting and candling
  5. egg grading
  6. egg packaging
  7. egg processing (pasteurization)
  8. egg storage (refrigeration)
  9. egg distribution (shipping)
33
Q

sources of egg contamination on poultry farms

A

water network
chicks
people
neighboring farms
poultry equipment
animals
wild birds
vehicles
poultry feces

34
Q

egg collection or harvesting performed by

A
  • automated egg collection system
  • manual egg collection
35
Q

how often should eggs be collected and why

A
  • 4-8 times per day
  • lessens chance for contamination of eggshells from nesting materials and hens
  • ensures minimal and uniform level of pre-incubation
36
Q

major steps of primary processing for shell egg

A
  1. sorting - removal of unsatisfactory eggs
  2. washing - cleaning egg surface
  3. candling - detecting cracks and imperfections
  4. grading - separating according to weight
  5. packing - protection form damage and cross contamination
  6. storage - cold room
  7. transportation
  8. consumer
37
Q

FDA allowed egg washing and sanitation compounds

A
  • chlorine spray (100 ppm)
  • quaternary ammonium compounds (QAC) spray (200 ppm)
  • peracetic acid spray (PAA) (135 ppm) alone
  • PAA (135 ppm) with UV light (UV) (254 nm)
  • hydrogen peroxide (3.5%) spray with UV (254 nm)
38
Q

4 criteria for egg insepction

A
  • 2 for egg safety (consumer health)
    • exterior quality
    • interior quality (candling)
  • 2 for grading (market)
    • egg grade (freshness)
    • egg size (weight)
39
Q

eggshell anatomical scores

A
  • intact shell
  • broken but not leaky = check
  • broken shell and leaky = leaker
40
Q

shell cleanliness scores

A
  • slight stain = grade AA or A
  • moderate = grade B
  • prominent, soiled
41
Q

what can shell defects and dirty shells lead to

A

rotting of eggs

42
Q

what is candling

A
  • shine bright light through egg
  • identify defects - yolk color, blood spots, size of air cell, embryonic development
43
Q

what are blood spots

A
  • capillary burst in reproductive system
  • doesn’t mean embryo is growing
44
Q

what does candling detect

A
  • cracked egg shells
  • interior defects and inside quality of egg
45
Q

advantages of candling

A
  • detect and segregate defective eggs
  • determine price of egg based on egg grade
46
Q

yolk defects that make egg inedible

A
  • pale yolks - anemia, alfa toxin B1 or worm infection
  • stuck yolk - stuck to shell, chalazae not there
47
Q

egg white defects that make egg inedible

A
  • decline in albumen content
  • green color - bacterial or fungal contamination
  • bloody color - vitamin deficiency, mycotoxins
48
Q

overall egg defects that make egg inedible

A
  • large spot - vitamin deficiency, mycotoxin
  • cooked egg
  • frozen
  • blood ring
  • sour rot - rotten egg
  • black rot - rotten egg
  • mixed rot - rotten egg
  • moldy
49
Q

what is egg grading based on

A

egg size
egg structural qualities

50
Q

is egg grading mandatory

A

no
inspection for wholesomeness is mandatory but grading for quality is voluntary

51
Q

5 egg grades based on egg size

A

small - 18 ounces
medium - 21 ounces
large - 24 ounces
extra large - 27 ounces
jumbo - 30 calories

52
Q

3 egg grades based on quality of egg structures (internal and shells), what is it based on

A
  • grade AA
  • grade A
  • grade B
  • determined by interior quality of egg, appearance and condition of egg shell
    • yolk, white, air cell, shell
53
Q

difference between grade AA, A, B based on egg shell

A

AA - clean and unbroken
A - clean and unbroken
B - clean or slightly stained with abnormal shape

54
Q

difference between grade AA, A, B based in egg air cell

A

AA - no more than 1/8 in (<3 mm)
A - between 1/8 in to 3/16 in (3 mm to 5 mm)
B - larger than 3/16 in (>5 mm)

55
Q

what does a small air cell indicate

A

more fresh and no evidence of evaporation of nutrients form albumen or yolk

56
Q

difference between grade AA, A, B based on egg white

A

AA - firm thick egg whites, round high yolk
A - egg whites can be slightly less firm
B - flatter yolk and thinner whites

57
Q

difference between grade AA, A, B based on yolk

A

AA - yolk is slightly defined
A - yolk outline more defined
B - yolk outline clearly defined

58
Q

what are grade AA, A, and B eggs used for

A
  • AA and A - frying and poaching (where appearance is important)
  • B - liquid, frozen, dried egg products, etc
59
Q

what should happen to B grade eggs

A

broken and processed (just like B grade milk)

60
Q

why do we process eggs

A
  • control egg borne hazards by processing
61
Q

unsafe or unsuitable eggs for human consumption include

A
  • eggs contaminated with feces
  • broken or leaker eggs
  • eggs with bacterial or fungal rots
  • incubator eggs
  • eggs stored for hatching for sufficient time
62
Q

2 methods of egg decontamination to reduce human illnesses from pathogens in shell eggs

A
  • chemical methods
  • thermal methods
63
Q

chemical methods of egg decontamination

A
  • washing eggshell
    • chlorine, quaternary ammonium, calcium/sodium hypochlorite, iodine
  • egg irrigation using radioactive Co60 at a dose of 0.5-10 kGy
64
Q

thermal methods of egg decontamiantion

A
  • egg pasteurization (64 C)
  • egg refrigeration (< 5 C)
65
Q

major egg borne zoonosis in humnas

A
  • s enteritidis - 66.7%
  • other salmonella - 20.2%
  • s typhimurium - 6.5%
  • bacillus - 0.6%
  • taphylococcus - 0.6%
  • claicivirus - 0.6%
  • unknown - 4.8%
66
Q

what pathogen accounts for 92% of egg borne pathogens

A

salmonella

67
Q

egg safety rules of USA

A
  1. remove eggs with defects from supply chain
  2. refrigeration
  3. pasteurization of broken eggs
  4. salmonella enteritidis testing
  5. control salmonella enteritidis (SE) - biosecurity, cleaning, disinfection, fly control, rodent control, SE testing, refrigeration of eggs
  6. GHP inspection and HACCP - egg products inspection act
68
Q

egg and egg products hygiene involves

A
  • inspection - poultry farms, hatcheries, buildings, facilities, refrigeration status, operations, transport vehicles, records of egg handlers, packaging
  • egg inspection, washing, sanitizing, candling, grading
  • chemical and thermal egg decontamination
  • inspections shall be made of imported eggs

PHFS Exam 3 (5 decks)

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