Eggs and Egg Products Flashcards
What are the different types of farms?
free range, free run, and battery cage systems
The majority of eggs in the egg industry go where?
retail sale.
What are egg products?
liquid, dried, frozen, yolks, egg whites, mixtures containing eggs, whole eggs.
What are the steps in egg processing?
- collect eggs from hens
- wash
- sort edible from inedible
- store and transport eggs
T/F: egg washing can introduce bacteria into the eggs.
True, if done incorrectly. Happens mainly if cuticle is removed.
What are the steps in egg washing?
use water warmer than the egg, use a mild cleaner, don’t scrub excessively, rinse with an approve disinfectant, and dry.
What qualifies an egg as inedible?
Dirty, cracked, or abnormal findings upon candling.
T/F: eggs must be refrigerated.
False. They can be kept at room temperature but they last a shorter amount of time. They are all refrigerated in the US though.
What are some physical barriers to bacteria entry of eggs?
eggshell, cuticle, and shell membranes.
What else in an egg functions as an antiicrobial defense?
lysozyme in albumen, IgA and IgM in albumen and IgM in yolk, and the interior egg pH (basic)
Under the EPIA, the FDA inspects what?
safety of shell eggs produced in the USA.
Under the EPIA, the USDA inspects what?
safety of egg products, imported shell eggs.
What is the egg product inspection act? Who is exempt?
An act that required the mandatory inspection of eggs and egg products for safety and adulteration and mandatory pasteurization of egg products. Eggs from small farms and farmers selling direct to consumer for personal use are exempt.
What are some things that condemn eggs?
rotten or sour, green egg whites (yuck), eggs with stuck yolks, moldy/musty eggs, eggs with blood rings or embryonic chicks, or eggs that are broken, frozen, overheated.
What qualifies an egg as adulterated?
containing or contaminates with any unsafe pesticide, food additive, or dye, prepared in dirty conditions, if its been incubated, damaged, or modified.
Do egg products have to be pasteurized?
yes.
What is the difference between pasteurization for milk vs. egg products?
none, its the same type of equipment used for milk.
How are egg products pasteurized?
140 degrees Fahrenheit, for 3.5 minutes.
Can eggs be pasteurized in the shell?
Yes.
T/F: the EPIA mandates that eggs are safe, their size, and their grade.
False. only mandates safety. Size and grade are optional.
How is the size of an egg defined?
As the minimum net weight of a dozen eggs.
What is grading based on?
egg shell, air cell, egg white, egg yolk.
Who performs grading?
USDA’s agricultural marketing service and state agencies.
What bacteria are most commonly responsible for outbreaks of egg borne dz?
Salmonella enterica and other Salmonella spp.
Where do the largest egg borne dz outbreaks occur? What bacteria is usually responsible?
in prisons. Salmonella enteritidis.
Who is at high risk of getting salmonellosis?
old ppl, young, pregnant woman and immunocompromised people.
T/F: if you have some hens that are affected with salmonella, you should cull them.
True.
If you are a farmer that sells table eggs for consumer sale, what must you have in place?
a control program for salmonella enteritidis.
