Egg Hygiene

Question 1

What are the key aspects to consider in different methods of egg production?

Answer 1

Animal welfare
Product quality
Food safety

Question 2

Name the two main zoonoses associated with egg production.

Answer 2

Salmonella enteritidis
Salmonella typhimurium

Question 3

How are eggs from flocks infected with Salmonella handled?

Answer 3

They cannot be sold as fresh shell eggs.
Must be heat-treated or pasteurized before human consumption.

Question 4

Describe the pyramid structure of egg-producing flocks.

Answer 4

Question 5

What are the four main EU Commission regulations for egg production?

Answer 5

EC 1234/2007: Salmonella control.
EC 617/2008: Marketing standards for hatching eggs.
EC 589/2008: Marking standards for eggs.
England 2009 regulations: Applies to producers with 350+ hens.

Question 6

What is the classification for egg grades?

Answer 6

Class A: Suitable for human consumption.
Class B: Not fit for human consumption unless treated/pasteurized.
Ungraded eggs: For industrial or non-food processing.

Question 7

What does the Red Lion Mark signify?

Answer 7

Eggs from hens vaccinated against Salmonella enteritidis.
Must comply with British Lion Quality Code of Practice.

Question 8

What are the criteria for Class A eggs?

Answer 8

Clean, undamaged shell and cuticle.
Air space ≤6 mm (≤4 mm for “extra” eggs).
Clear, translucent white.
Imperceptible germ development.
Free from foreign matter or smell

Question 9

What measures help prevent Salmonella in flocks?

Answer 9

Routine sampling.
Restock from Salmonella-negative sources.
Provide decontaminated feed and water.
Vaccinate flocks (live or inactivated).
Effective pest control and biosecurity measures.

Question 10

What is required for importing eggs/egg products into the EU?

Answer 10

Must come from approved countries.
Veterinary checks at border inspection posts.
Accompanied by a public health certificate.

Question 11

What are the common food vehicles for Salmonella outbreaks in the EU?

Answer 11

Eggs and egg products.

Question 12

What is the significance of eggs labeled as “extra” or “extra fresh”?

Answer 12

Packaged within nine days of laying.

Question 13

List the responsibilities of egg marketing inspectors in the UK.

Answer 13

Enforce legislation in England and Wales.
Collaborate with Scottish Eggs and Poultry Unit.
Work with DARD in Northern Ireland.

Question 14

What are the requirements for producers exempt from egg marking regulations?

Answer 14

Fewer than 50 birds.
Name, address, best-before date, and storage advice must be displayed.