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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Egg and Poultry Production Safety Research Unit » Research » Publications at this Location » Publication #403465
Research Project: Reducing Pathogen Contamination Risks and Improving Quality Attributes of Eggs and Egg Products through Housing System Management and Egg Handling Practices

Location: Egg and Poultry Production Safety Research Unit

Title: El Saneamiento de Huevos: Introducción

Author
item Jones, Deana
item Garcia, Javier
item HENDRICKS, JEFFREY - Agricultural Marketing Service (AMS, USDA)
item BARAJAS, VICTOR - Agricultural Marketing Service (AMS, USDA)
item PERIGEN, MARK - Agricultural Marketing Service (AMS, USDA)
item KARCHER, DARRIN - Purdue University

Submitted to: Extension Publications
Publication Type: Other
Publication Acceptance Date: 8/19/2022
Publication Date: 8/23/2022
Citation: Jones, D.R., Garcia, J.S., Hendricks, J., Barajas, V., Perigen, M., Karcher, D.M. 2022. El Saneamiento de Huevos: Introducción. Extension Publications. Available: https://www.youtube.com/watch?v=ullo_Zcs-MY&list=PLtXSf1tu3Jd-FMRe0wIQYnOyAFpTakk-I&index=20.

Interpretive Summary: Food processing facility sanitation is an integral part of good manufacturing practices. Effective sanitation aids in ensuring the wholesomeness, safety and quality of shell eggs. The negative impacts on food safety and egg quality are a result of microbial growth. Research has shown that ineffective cleaning and sanitation practices or programs can lead to reduced quality duration or potential product contamination. Residual microorganisms can lead to egg spoilage or foodborne illness.

Technical Abstract: This is the introductory module to a training suite focused on shell egg processing facility sanitation and pre-operational expectations. Experts have collaborated to develop and present the material for a wide audience with the intent of meeting a training need for both regulatory and egg industry personnel.