Eggs Eggs Eggs!

Question 1

The EPIA requires 2 mandatory inspections on eggs/egg products. What are they?

Answer 1

1. Mandatory inspection of eggs/egg products for safety and adulteration.
2. Mandatory pasteurization of egg products.

Question 2

The FDA regulates…

Answer 2

safety of SHELL EGGS produced in the USA

Question 3

The USDA regulates…

Answer 3

safety of egg products (outside of the shell) and imported Shelled Eggs.

Question 4

What are the exemptions from all of the regulations on eggs?

Answer 4

Eggs from small farms with

Question 5

List the steps in egg processing..

Answer 5

1. wash your eggs!
2. oil your eggs!
3. Sort and Grade your eggs!
4. Pasteurize your egg products!
5. transport and store your eggs!

Question 6

If washing your eggs is done incorrectly, you may introduce what type of pathogen into the eggs?

Answer 6

bacteria

Question 7

When washing your eggs, what are the requirements?

Answer 7

Use water at a higher temperature than the eggs.
Do NOT use detergent - - need to protect the cuticle!
Do NOT scrub/spray excessively.
Rinse with an APPROVED disinfectant.
Dry the egg surface (ya know, to prep for the oiling!)

Question 8

What does washing remove from the eggs?

Answer 8

Washing removes the cuticle that naturally seals the egg and increases H2O/CO2 loss.

Question 9

What type of oil is used when oiling down your eggs?

Answer 9

mineral oil

Question 10

What are the requirements for pasteurizing eggs?

Answer 10

140 degrees F for 3.5 minutes

USDA approved equipment that can pasteurize eggs while still in the shell.

Question 11

During egg transport and storage, eggs should be…

Answer 11

REFRIGERATED (in the US)

Question 12

Why is it important to refrigerate eggs during transport and storage?

Answer 12

cool temps. prevent embryonic development
slows spoilage
slows age-related changes in albumen

Question 13

If temperatures are too cool and condensation gets on your eggs, you risk…

Answer 13

bacterial growth on the shell

Question 14

Fresh eggs + refrigeration last how long? How long do eggs at room temperature last?

Answer 14

refrigeration = 4-5 weeks

room temp. = 2 weeks

Question 15

An egg with really green whites is most likely contaminated with…

Answer 15

Pseudomonas spp.

Question 16

Eggs with stuck yolk have been…

Answer 16

stored for too long

Question 17

Egg quality, according to the USDA is based upon…

Answer 17

the quality of the egg: egg shell, air shell, egg white, egg yolk

Question 18

A grade of AA/A from the USDA is considered…

Answer 18

an egg with a shell that has no bumps, lumps, is not weirdly shaped, has a small air cell, is thick and white, and it is difficult to see the yolk

Question 19

A grade of B from the USDA is considered…

Answer 19

an egg with runny, edible, safe but less appealing, has a thin albumin and it is easy to see the yolk

most of these eggs go to egg products

Question 20

USDA-inspected eggs are like knights in shining armor…they come in riding white horses carrying what?

Answer 20

THE SHIELD!

Question 21

What is typical of a “poor-quality” egg’s shell?

Answer 21

ridges or thin spots - they weaken the shell!

Question 22

How is the interior quality of eggs checked?

Answer 22

candling

Question 23

Why would the egg-whites become thin?

Answer 23

Thickness of the egg-white becomes thin in old eggs, with poor hen nutrition or with poor ventilation (ammonia).

Question 24

During inspection of the egg-white/yolk, you see small spots. What are they from? What grade are these eggs given?

Answer 24

Small spots are from broken vessels in egg development. These eggs are given a B!

Question 25

During egg-white/yolk inspection, what would declare eggs inedible?

Answer 25

green yolks, bloody whites, broken yolk that is mixed in with the white

Question 26

Yolk color reflects…

Answer 26

feed composition

Question 27

What is calculated as a measure of the thickness of the albumen and what is measured?

Answer 27

Haught Unit (HU) - measures the height of the albumen and the weight of the egg

Question 28

Eggs have antimicrobial defense. What provides a barrier to bacterial penetration?

Answer 28

eggshell
cuticle
shell membranes

Question 29

Eggs have antimicrobial defense. What parts of the egg contain lysozyme, IgA and IgM?

Answer 29

egg white

albumen

Question 30

What antimicrobial defense does the egg yolk contain?

Answer 30

Contains IgG

Question 31

What antimicrobial defense does the interior of the egg provide?

Answer 31

interior egg pH is 7.6-7.9
As CO2 is lost during storage (remember how washing increases H20/CO2 loss), the pH may reach 9.7 which will hinder the growth of spoilage bacteria.

Question 32

What is the most common egg-borne disease pathogen?

Answer 32

Salmonella enteritis

Question 33

How is Salmonella enteritis from eggs transmitted?

Answer 33

Horizontal –> infects the ovaries of healthy-appearing hens
Vertical –> surface contamination of eggshells
Humans –> eating raw/undercooked eggs/egg products

Question 34

What population is at highest risk for Salmonella enteritis infection via eggs?

Answer 34

elderly, very young, pregnant women, and the immune-compromised

Question 35

The Incubation Period for Salmonella enteritis is…

Answer 35

12-72 hrs

Question 36

What are the clinical signs of Salmonella enteritis infection?

Answer 36

Vommitting, diarrhea, abdominal pains, chills, fever and headache –> possible bacterial septicemia

Question 37

What is the SE rule for USA Layer Hens?

Answer 37

Farms that sell table eggs (>3,000 hens) must have a control program in place for Salmonella enteritis.

1. biosecurity and pest control
2. clean and disinfect premises that have tested + for SE before adding SE-free pullets
3. procure or raise SE-free pullets
4. perform environmental testing for SE on a regular basis
5. If environmental tests +, must then test the eggs