Other products of animal origin (OPOAO) Flashcards
Egg industry sequence
Breeding flocks
Hatcheries
Rearing farms:16-72 weeks
Packing
Egg grading
Grade A: ‘fresh eggs’
Grade B: ‘second quality or downgraded eggs intended for food industry’
Grade C: ‘Industrial use’
Salmonella in eggs
Salmonella originate from birds genital organs
Infection of developing egg whilst in oviduct
Later found in albumen or yolk
Salmonella in albumen cannot proliferate - killed overtime by antibacterial properties
External physical barrier of eggs
Calcium carbonate with an organic matrix
12,000 gas exchange pores
Covered by proteinaceous cuticle
When is contamination of eggs most likely
When cuticle physically damaged
When wet (open pores)
Albumen
pH rises to 9 in first 24 hrs after laying
Lysozyme present
Iron sequestering
Viscous albumen hinders bacterial movement
Salmonella vaccination
Salenvac
TAD Salmonella vac
When is slaughter required of breeding/parent birds?
If positive for S. enteritidis or S. typhimurium
Preventative steps for both eggs and egg products
Candling
Wash and disinfect
Pasteurisation (2.5min at 64.4 degrees) in UK
Assess by microbiology or enzyme (alpha-amylase) activity
Steps to prevent cross contamination. HACCP
Biological contaminants of honey
Does not support vegetative bacterial growth
Spores may be present
- Clostridium spp
- Bacillus spp
- Fungal spores
Infant botulism
- FSA recommend infants <12mo dont have honey
What is gelatine?
Mixture of polypeptides made from partial hydrolysis of collagen from bones and hides (irreversibly hydrolysed form of collagen)
Process of making gelatine
Crushing of raw materials
Degreasing raw materials (bones and hides)
Acidification (several days)
Alkalisation (several weeks)
Extraction
Filtering, concentration, sterilisation (140 degrees), drying
Sausage casings
Natural and manufactured - both collagen based, also some alginate, cellulosae and plastic casings (peelable)
