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Veterinary Public Health > Hygiene of eggs and egg products > Flashcards

Hygiene of eggs and egg products Flashcards

1
Q

What country is the top producer of eggs?

A

China

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2
Q

Ovary: A hen’s eggs begin as yolks in the ovary by rapture of
follicles to release the yolk

A
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3
Q

What is the function of the infundibulum

A

Catches and channels the released egg

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4
Q

Chickens reach puberty at?

A

4-5 months

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5
Q

Describe the steps of egg development.

A

Egg remains silent until puberty. Once mature, egg starts to produce follicle.

  1. Once mature, ovary collects cholesterol, protein and minerals from the blood and build around egg cell aka germ disc.
  2. Around egg cell, cholesterol and protein is built and follicles are shed, egg drops on the oviduct/infundibulum
  3. In infundibulum, egg waits around 15 minutes while sperm kisses and then travels through oviduct, albumin is built. When reaches isthmus, it shapes the egg.
  4. Then in the uterus, the uterus buries the fertilizes egg in concrete aka shell. For egg, it does not matter if she finds a sperm in oviduct, the egg continues to come to uterus without sperm.
  5. After 25 hours the egg is layed and comes out of the cloaca
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6
Q

What is the function of the magnum?

A

The magnum secretes more than 40% of the albumen

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7
Q

What is the function of the isthmus

A

The isthmus secretes some albumen and determines shape of egg.

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8
Q

What is the function of the uterus

A

Forms the egg shell
Produces albumen
Pigment of cuticle

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9
Q

What is the function of the vagina/cloaca

A

Egg passes through as it is laid.

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10
Q

The cloaca is also used for ?

A

fecal excretion

Egg is contaminated because shell is porous

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11
Q
  • The entire time from ovulation to laying is about ___ hours.
  • Then about ____ minutes later, the hen will begin to make another one.
  • Therefore, hens produce an ______ (i. e. ovulate) every 25 hours starting
    from ___-___ months of age up to ___ months of age
A
  • The entire time from ovulation to laying is about 25 hours.
  • Then about 30 minutes later, the hen will begin to make another one.
  • Therefore, hens produce an egg (i. e. ovulate) every 25 hours starting from 4-5 months of age up to 18 months of age
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12
Q
  1. _____% of egg’s content is crust (shell)
  2. ____% is egg white
  3. ____% is egg yolk
A
  1. 11% of egg’s content is crust (shell)
  2. 58% is egg white
  3. 31% is egg yolk
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13
Q

String like strucutre in egg is?

A

Chalazae

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14
Q

In absence of __________, the yolk floats everywhere and bounces against the wall of the shell, sometimes gets stuck against shell.

A

In absence of chalazae, the yolk floats everywhere and bounces against the wall of the shell, sometimes gets stuck against shell.

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15
Q

What percentage of the egg is made up of yolk? Shell? Albumen? Water?

A
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16
Q

Albumen aka white part is free of?

A

Fat
Mostly made up of water

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17
Q

Yolk has what % of fat?

A
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18
Q

Egg contamination starts in the?

A

Reproductive tract

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19
Q

What pathogens can be passed when the egg is in the reproductive tract?

A

Contamination of eggs may be due to bacteria within the hen’s reproductive tract before the shell forms around the yolk & white
 vertical transmission e. g. Mycoplasma,
Salmonella Pullorum

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20
Q

Since an egg passes through an external opening, there is also Enterobacter, e.coli, salmonella, etc. b/c the shell of the egg has holes

A
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21
Q

List the Pathogens affecting
egg production & egg quality

A
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22
Q

Egg passes through nine steps during its journey from farm to consumers. Name these steps.

A
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23
Q

Farms should respect?

A

Biosecurity
No pest, waste contamination, no wild animals should enter

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24
Q

Eggs should be collected every ___ hours, about __-__ times per day, because they need to be refrigerated and don’t want chickens to poop on them

A

Eggs should be collected every 2 hours, about 4-8 times per day, beause they need ot be refrigerated and dont want chickens to poop on them

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25
Q

How are eggs processed after collection?

26
Q

How are eggs washed and sanitized?

A
  • Government regulations (FDA) require egg washing and sanitization using lawful compounds for processing foods such as:
    1. Chlorine spray (100 ppm)
    2. quaternary ammonium compounds (QAC) spray (200 ppm)
    3. Peracetic acid spray (PAA; 135 ppm) alone
    4. PAA (135 ppm) in combination with ultraviolet light (UV; 254 nm)
    5. Hydrogen peroxide (3.5% solution) spray in combination with UV (254 nm)
27
Q

What are the four criteria for egg inspection?

A

interior quality –> yolk, egg white, air space (when egg is bad)

28
Q

What is the anatomical defect pictured below?

A

Broken shell and leaky = leaker

29
Q

What is the anatomical defect pictured below?

A

Broken but non-leaky = check

30
Q

Shell defects & dirty shells
can lead to rotting of eggs

31
Q

Shell cleanliness due to stains
& dirt with 3 scores based on densities of stains

A
  1. slight stain = grade AA or A
  2. moderate = B grade
  3. prominent/soiled
32
Q

How do you inspect the internal quality of an egg?

A

Candling is the process of using
light that help to detect eggs with:
1. cracked shells and
2. interior defects and INSIDE
quality of an egg

went over specific defects

33
Q

what are the The two advantages of Candling

A
  1. Help to detect & segregate the defective eggs
  2. Help to determine the price of egg based on egg grade
34
Q

Yolk is normally what color?

35
Q

stuck yolk occurs when?

A

When the chala does not keep the yolk in place

36
Q

Pale yolks occurs?

A

 Alfa toxin B1 or
 worm infection

37
Q

Albumen is normally?

38
Q

Albumen changes in color when?

A

a. Decline in albumen content
b. green white
 bacterial contamination
 fungal contamination
c. bloody white
 vitamin deficiency or
 mycotoxins

39
Q

Internal egg quality

A
  1. Overall egg color, off-odor &
    consistency
    a. large spot
     vitamin deficiency or
     mycotoxins
    b. cooked egg
    c. frozen
    d. blood ring
    e. sour rot = rotten egg
    f. black rot = rotten egg
    g. mixed rot = rotten egg
    h. moldy
40
Q

Grading is performed based on:

A

Grading is performed based on:
1. Egg size
2. Egg structural qualities:

41
Q

Is grading of eggs mandatory? No
Inspection, for wholesomeness, is mandatory
but grading, for quality, is voluntary.

A

Why would you do it? To get more money for good eggs

42
Q

Five egg grades based on egg size

43
Q

Three egg grades based on quality of the egg structures (internal & shells)

A

egg yolk, white, air cells

44
Q

What is the

A

Difference Between Grade AA, A, And B Eggs – based on eggshell

45
Q

What is the difference between Grade A, AA, and B

46
Q

What is the difference between egg whites of Grade AA, A, and B?

47
Q

What is the difference between the yolk of Grade AA, A, and B?

48
Q

Grade AA & A eggs are used for frying & poaching, where appearance is important

49
Q

Grade B egg is used for liquid, frozen, dried egg products, & other egg-containing products

50
Q

FDA for egg and yolk?

51
Q

which org checks shell?

52
Q

Industries produce two kinds of egg during egg processing: broken eggs vs. table/shell eggs

53
Q

Why do we process eggs?

A

To remove any egg born hazards
CONTROL of Egg-borne HAZARDS by processing
 Eggs & egg products should be safe & suitable.
 Table eggs should be clean & intact.
Unsafe or unsuitable eggs for human consumption include:
1. Eggs contaminated with feces
2. Broken/leaker eggs
3. Eggs with bacterial or fungal rots
4. Incubator eggs
5. Eggs stored for hatching for sufficient time.

54
Q

Egg processing industries process broken eggs step-by-step. List these steps

55
Q

The two methods of egg decontamination to reduce
human illnesses from pathogens in shell eggs

A

Chemical and thermal methods

56
Q

Eggs need to be washed again if coming from another industry. What do you use?

This is a HACCP step

57
Q

Pasteurization is a HACCP step

58
Q

Keep eggs below 4 degrees celsius, aka temperature danger zone

59
Q

Major egg-borne zoonosis in humans

A

Salmonella accounts 92% of egg-borne pathogens

60
Q

Which caliciviruses are eggborne zoonisis?

A

norovirus
?

61
Q

The egg safety rules
of the USA

A

HACCP - 1. Remove egg with defects from the egg supply chain: Shell eggs with defects such as checks, leakers, dirty eggs, inedible or loss eggs.
2. Refrigeration: All eggs including imported eggs must be stored and transported at an ambient temperature of no greater than 45° F.
3. Pasteurization of broken eggs: All processed egg products must be pasteurized, including whole eggs, egg whites or egg yolks. They may be liquid, frozen or dried.
4. Salmonella enteritidis testing: All egg producer farmers, egg transporters and egg store facilities must prevent Salmonella Enteritidis (SE) from contaminating eggs
on the farm, during transport and at storage. If you are a farmer and skip this, you won’t sell
5. Control Salmonella enteritidis (SE): These prevention measures include biosecurity, house cleaning and disinfection, fly and rodent control, SE testing, and
refrigerating eggs on farm within 36 hours after egg lay.
6. GHP inspection & HACCP: the Egg Products Inspection Act (1970) mandates that shell egg plants be inspected quarterly for the 20 hygiene requirement standards by
the USDA; hence, USDA inspectors verify that disposal of restricted eggs (such as cracked, checked or dirty eggs) is done per regulations

Veterinary Public Health (24 decks)

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