Eggs and Egg Products Flashcards Preview

RUSVM Epidemiology 2016 > Eggs and Egg Products > Flashcards

Flashcards in Eggs and Egg Products Deck (11):
1

What are the Steps in Egg Processing?

Collect eggs from hens
Wash
Sort edible and inedible eggs
Store and Transport eggs

2

What are the natural Antimicrobial Defenses of eggs?

Physical barriers to bacteria entry (Shell, cuticle, and shell membranes)
Antimicrobial proteins (Lysozymes in albumen and IgA and IgM and IgG)
Interior egg pH

3

What is the interior egg pH?

7.6-7.9

4

Egg Product Inspection Act

Mandatory Inspection of eggs and egg products for safety and adulteration

5

Who is in charged of the safety of shell eggs in the USA?

FDA

6

Who is in charge of the safety of egg products and imported shell eggs?

USDA

7

Inedible Eggs

Eggs that are not good quality - similar to "condemned" in meat

8

What are the characteristics of inedible eggs?

Rotten or sour eggs
Eggs with green whites (Pseudomonas)
Eggs with stuck yolk
Moldy eggs or musty eggs
Eggs with bloody rings or embryonic chicks

9

Adulterated Eggs

Containing or contaminated with any unsafe pesticide, food additive, or dye

10

Where does Salmonella enteritidis infect?

Ovaries of healthy-appearing hens

11

How do you prevent the transmission of Salmonella enteritidis?

Pasteurization and cooking of eggs
Reduce carrier hens