Eggs and Egg products

Question 1

What are the various types of farms used for egg production?

Answer 1

Free range - free open land
free run - birds run free within an enclosed space - they have to potential to hurt each other
battery cage systems - usually 6 chickens per cage

Question 2

Hens will typically produce ____ eggs per year

Answer 2

~250

Question 3

What does the composition of an egg promote? (inner contents)

Answer 3

Contents - water, protein, fat, carbs –> this combination promotes bacterial growth

luckily, it is protected by the cell membrane, shell, and cuticle

Question 4

Egg products include…?

Answer 4

liquid, dried, or frozen eggs
Yolks, whites, whole egg
Mixtures containing eggs

Question 5

What are the 4 steps in egg processing?

Answer 5

1. Collect eggs from hens
2. Wash
3. Sort edible from inedible eggs (optional - grade and size eggs)
4. Store and transport eggs

Question 6

What can happen if washing is done incorrectly and the cuticle is removed?

Answer 6

Introduction of bacteria

Question 7

What gross features will make an egg considered inedible?

Answer 7

dirty surface
cracked
abnormal findings upon candling

Question 8

T/F: Eggs everywhere are to be stored in a refrigerated section

Answer 8

FALSE

this is decided per country

• in the US - all eggs for retail are refrigerated
  benefits: cool temps prevent embyo developement, slows spoilage, slows age related changes in albumin

Question 9

How long do eggs last if kept at room temp? and if they are refrigerated?

Answer 9

Room temp - 2-3 weeks

Refrigerated - 4-5 weeks

Question 10

What are the physical barriers eggs have to prevent bacterial entry? What are other non physical barries?

Answer 10

Physical: eggshell, cuticle, and shell membranes

Other:
Antimicrobial proteins (lysozyme in albumin, IgA and IgM in albumin and IgG in yolk)
Interior pH - newly laid egg = 7.6 but can increased to 9.7 during storage

Question 11

What are the regulations of the 1070 Egg Product Inspection Act?

Answer 11

• mandatory inspection of eggs and egg products for safety and adulteration
• Mandatory pasteurization of egg products

Question 12

What entity is responsible for the safety of shell eggs produced in the US?

Answer 12

FDA

Question 13

What entity is responsible for the safety of egg products and imported shell eggs?

Answer 13

USDA

Question 14

What are exemptions to the EPIA?

Answer 14

Eggs from small farms (less than 3000 hens)

Farmer selling direct to consumer for personal use

Question 15

What bacteria is most likely present in an egg with very green colored whites?

Answer 15

Pseudomonas

Question 16

what constitutes as an adulterated egg?

Answer 16

• Containing or contaminated with any unsafe pesticide, food additive, or dye
• prepared under unsanitary conditions
• Has been incubated
• Damaged (and concealed or misrepresented)
• If it has been modified, substituted, or replaced with anything to “make it appear better or of greater value than it is”

Question 17

What is the pasteurization process of eggs?

Answer 17

performed at 140F/60C for 3.5 mins

(higher temps are required for separated yolks and for products with added salt/sugar)

*Optional - USDA approved equipment can pasteurize eggs while still in the shell

Question 18

The EPIA only mandates that eggs must be _____ and not unhealthy

Answer 18

SAFE

quality assurance programs are optional

Question 19

Who sets standards for shell eggs quality in the US?

Answer 19

USDA

Question 20

When selling eggs by different size groups, are all eggs weighed individually to be labeled as a certain size?

Answer 20

Not usually

Sizes are defined as the minimum net weight of a dozen eggs

Question 21

Egg grading is based upon the quality of which egg components?

Answer 21

Egg shell
Air cell
Egg white
Egg yolk

Question 22

Are eggs graded individually or as lots?

Answer 22

Individually

Grades are AA, A, and B

Question 23

Who performs egg grading?

Answer 23

USDA’s agricultural marketing service and state agencies

Question 24

What bacteria is the most common cause of egg related outbreaks?

Answer 24

Salmonella enterica –> enteritidis

*other salmonella spp can cause illness as well

Question 25

Where did the largest egg related outbreaks occur in the US?

Answer 25

Prisons

Salmonella enteritidis

Question 26

How does an egg get infected with salmonella?

Answer 26

Salmonella infects the ovaries of healthy-appearing hens –> causes egg associated salmonellosis

Question 27

T/F: Eggs infected with salmonella, if refrigerated, will not grow anymore bacteria - therefore they are not infectious

Answer 27

FALSE

It is true that the low temp will stop bacterial growth - but it will not kill the bacterial already present –> still infectious

*humans get sick from consuming raw or under cooked eggs

Question 28

Who are in the high risk population for salmonellosis?

Answer 28

Elderly
very young
pregnant women
immunocompromised

Question 29

How long is the incubation period of salmonellosis? What symptoms are seen in infected people and how long do they last?

Answer 29

Incubation = 12-72 hours

Symptoms lase 4-7 days:
Dhr, vomiting, abdominal pain, chills, fever, headache

*bacterial septicemia is a possible complication

Question 30

What steps can be taken to prevent bacterial infections from eggs?

Answer 30

• Pasteurization and cooking of eggs
• eggs inedible for human consumption must be denatured when used for animal feed
• reduction or elimination of carrier hens

Question 31

What regulations are in place to get more salmonella free populations of chickens?

Answer 31

SE rule for USA layer hens:

Farms that sell table eggs must have a control program in place for Salmonella Enteritidis

1. Biosecurity and pest control
2. Clean and disinfect premises that have tested positive for SE before adding SE free chickens
3. Procure or raise SE free pullets to replace “retired” hens
4. If the environment tests positive for SE - test eggs (depopulate your chickens/cull and disinfect the farm before repopulating)