Flashcards in Egg Production Deck (19):
1
Important anatomy of the egg
- chalazae holds yolk central (important w.r.t. Turning in incubation)
- air sac older the egg, larger the air sac
2
Classes of eggs
> class A
- small air cell
- very clean
- no abnormalities
>class B
- odd shape or size
- dirty
- broken out and pasteurised before use
> class C
- industrial, NON FOOD
- shampoos and soap
3
Can eggs be washed?
- no not in this country NO EGGS can be washed
- minimise risk of salmonella spread
4
What does the red Lion mean?
Flock always vax against salmonella
5
How are eggs pasteurised
- egg to be heated to 64.4* for 2.5mins
- destroys all pathogens without affecting any good qualities of the egg
- egg cooled to below 4* then packed
6
How does egg colour reflect welfare?
- brown eggs from brown hens pdf cannabilism
- White hens not (in US use these)
- in UK beak trimming needed
7
Food safety risks
- campylobacter broilers
- salmonella layers
> salmonella enteritidis, salmonella typhimurium
> rod g- bacterium (enterobacteriaceacae)
- transmitted by rodents and wild birds
8
Pathogenesis salmonella
- feacal oral
- can be via URT
- conjunctiva maybe
- colonisation of digestive tract and invades and multiplies in enterocytes and tonsillar lymphoid tissue
- attachment through fimbrial appendages (abx = fimbrial blockers)
- gut damage and diarrhoea
9
Are there salmonella control programmes?
2 national control programmes
- layer
- broiler
10
Outline salmonella control in broilers
- samples taken at chick placement
- samples taken within 3w birds being sent for (slaughter?? missing from lie)
11
Salmonella control in laying flocks
- test as day old
- test within 2 w of lay/before transfer to laying farm
- test q15w (first test within 22w)
12
Campylobacter
> c. Jejuni
- campylobacter g- thermophilic, obligate microaerophilic bacterium
- ubiquitous in temperate environments
- likes birds d/t ^ core body temperature
13
Pathogenesis of campylobacter and interventions to v ?
- colonises mucus overlying epithelial GIT cells
- multiple intervention strategies
- each time a carcasse tx to remove or destroy campy (physcial/chemical not UK) numbers will be reduced
14
1* production interventions to reduce campy
- investigate biosecurity
- hygiene barriers, fly screens, water Tx
- review rapid on-farm campy test
- investigate motivational drivers of biosecurity compliance (£££)
15
Transport interventions
> Esp at thinning
- crate washing and drying
- novel crate and disinfection methods
16
Processing intervention
- lactic acid wash turkey and chicken
- new water spray
- sonar and steam
- rapid chilling
17
Retailer intervention
- leak proof packages
- consumer education
- investigate impact of modified atmosphere packing
- consumer attitude and behaviour
- on-pack best practice preparation and cooking etc.
18
Catering interventions
- undercooked liver pate and parfait
- best practice toolkit
19