Location: Egg and Poultry Production Safety Research Unit
Title: Cracking the code for high quality eggs: From the beginning to the endAuthor
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Submitted to: Food Safety Magazine
Publication Type: Popular Publication Publication Acceptance Date: 8/14/2023 Publication Date: 10/5/2023 Citation: Jones, D.R., Gast, R.K. 2023. Cracking the code for high quality eggs: From the beginning to the end. Food Safety Magazine. https://digitaledition.food-safety.com/october-november-2023/. Interpretive Summary: The term ‘quality’ means many things. The definitions include: an essential or distinctive characteristic, property, or attribute; character with respect to fineness, or grade of excellence; and high grade, superiority, excellence. All of these definitions can easily be applied to eggs and consumers have different expectations of ‘quality’ for eggs. In general, egg quality can be broken into three criteria: microbial, physical, and functional. Microbial quality relates to the presence of general microorganisms. These organisms could be indicators of general cleanliness, ones which cause product spoilage, or foodborne pathogens. Eggs are a raw agricultural commodity and are perishable (require refrigeration to reduce the likelihood of spoilage, decay, and growth of pathogenic organisms). Safe handling and cooking instructions are required for eggs according to 21 CFR 101.17(h). The primary pathogenic organism of concern for eggs and egg products is Salmonella spp. A particular emphasis has been placed on Salmonella Enteritidis. Technical Abstract: The term ‘quality’ means many things. The definitions include: an essential or distinctive characteristic, property, or attribute; character with respect to fineness, or grade of excellence; and high grade, superiority, excellence. All of these definitions can easily be applied to eggs and consumers have different expectations of ‘quality’ for eggs. In general, egg quality can be broken into three criteria: microbial, physical, and functional. Microbial quality relates to the presence of general microorganisms. These organisms could be indicators of general cleanliness, ones which cause product spoilage, or foodborne pathogens. Eggs are a raw agricultural commodity and are perishable (require refrigeration to reduce the likelihood of spoilage, decay, and growth of pathogenic organisms). Safe handling and cooking instructions are required for eggs according to 21 CFR 101.17(h). The primary pathogenic organism of concern for eggs and egg products is Salmonella spp. A particular emphasis has been placed on Salmonella Enteritidis. |
