Eggs Eggs Eggs! Flashcards
The EPIA requires 2 mandatory inspections on eggs/egg products. What are they?
- Mandatory inspection of eggs/egg products for safety and adulteration.
- Mandatory pasteurization of egg products.
The FDA regulates…
safety of SHELL EGGS produced in the USA
The USDA regulates…
safety of egg products (outside of the shell) and imported Shelled Eggs.
What are the exemptions from all of the regulations on eggs?
Eggs from small farms with
List the steps in egg processing..
- wash your eggs!
- oil your eggs!
- Sort and Grade your eggs!
- Pasteurize your egg products!
- transport and store your eggs!
If washing your eggs is done incorrectly, you may introduce what type of pathogen into the eggs?
bacteria
When washing your eggs, what are the requirements?
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!)
What does washing remove from the eggs?
Washing removes the cuticle that naturally seals the egg and increases H2O/CO2 loss.
What type of oil is used when oiling down your eggs?
mineral oil
What are the requirements for pasteurizing eggs?
140 degrees F for 3.5 minutes
USDA approved equipment that can pasteurize eggs while still in the shell.
During egg transport and storage, eggs should be…
REFRIGERATED (in the US)
Why is it important to refrigerate eggs during transport and storage?
cool temps. prevent embryonic development
slows spoilage
slows age-related changes in albumen
If temperatures are too cool and condensation gets on your eggs, you risk…
bacterial growth on the shell
Fresh eggs + refrigeration last how long? How long do eggs at room temperature last?
refrigeration = 4-5 weeks
room temp. = 2 weeks
An egg with really green whites is most likely contaminated with…
Pseudomonas spp.
Eggs with stuck yolk have been…
stored for too long
Egg quality, according to the USDA is based upon…
the quality of the egg: egg shell, air shell, egg white, egg yolk
A grade of AA/A from the USDA is considered…
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
A grade of B from the USDA is considered…
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
USDA-inspected eggs are like knights in shining armor…they come in riding white horses carrying what?
THE SHIELD!
What is typical of a “poor-quality” egg’s shell?
ridges or thin spots - they weaken the shell!
How is the interior quality of eggs checked?
candling
Why would the egg-whites become thin?
Thickness of the egg-white becomes thin in old eggs, with poor hen nutrition or with poor ventilation (ammonia).
During inspection of the egg-white/yolk, you see small spots. What are they from? What grade are these eggs given?
Small spots are from broken vessels in egg development. These eggs are given a B!
