Eggs and Egg Products

Question 1

What are the Steps in Egg Processing?

Answer 1

Collect eggs from hens
Wash
Sort edible and inedible eggs
Store and Transport eggs

Question 2

What are the natural Antimicrobial Defenses of eggs?

Answer 2

Physical barriers to bacteria entry (Shell, cuticle, and shell membranes)
Antimicrobial proteins (Lysozymes in albumen and IgA and IgM and IgG) 
Interior egg pH

Question 3

What is the interior egg pH?

Answer 3

7.6-7.9

Question 4

Egg Product Inspection Act

Answer 4

Mandatory Inspection of eggs and egg products for safety and adulteration

Question 5

Who is in charged of the safety of shell eggs in the USA?

Answer 5

FDA

Question 6

Who is in charge of the safety of egg products and imported shell eggs?

Answer 6

USDA

Question 7

Inedible Eggs

Answer 7

Eggs that are not good quality - similar to “condemned” in meat

Question 8

What are the characteristics of inedible eggs?

Answer 8

Rotten or sour eggs
Eggs with green whites (Pseudomonas) 
Eggs with stuck yolk 
Moldy eggs or musty eggs
Eggs with bloody rings or embryonic chicks

Question 9

Adulterated Eggs

Answer 9

Containing or contaminated with any unsafe pesticide, food additive, or dye

Question 10

Where does Salmonella enteritidis infect?

Answer 10

Ovaries of healthy-appearing hens

Question 11

How do you prevent the transmission of Salmonella enteritidis?

Answer 11

Pasteurization and cooking of eggs

Reduce carrier hens