Global egg production continues to rise in line with increasing consumer demand, with an estimated 1.6 trillion shell eggs produced each year. However, with consumer expectations surrounding food now higher than ever, the sector must ensure that key aspects of egg quality and safety are optimised at every stage of the supply chain.
Advances in improving the safety and quality of eggs reviews the latest research in this area and explores how safety can be optimised at both the pre-harvest and postharvest stages of production through a better understanding of pathogen contamination and techniques such as coatings and novel sterilisation techniques. The book also details recent advances in optimising key quality attributes of eggs, including improving eggshell formation, calcium content and biofortification of eggs, as well as how the sustainability of egg production can be improved.
- Provides a detailed overview of the range of techniques and treatments used to optimise safety at the pre-harvest and postharvest stages of egg production
- Outlines key shell egg quality standards and ways of meeting quality requirements
- Considers the environmental impact of egg production systems and how these can be better optimised to improve sustainability
This book provides a comprehensive review of the latest research on key aspects of safety, quality and sustainability in poultry layer production, including recent advances on how to optimise egg quality and safety to better meet the needs and expectations of consumers.
Part 1 Pre-harvest safety
- 1.Advances in understanding pathogen contamination of eggs: Koen de Reu, ILVO, Belgium;
- 2.Advances in understanding and enhancing egg natural defences against pathogens: Nicolas Guyot, INRAE, France;
- 3.Advances in shell egg safety regulation and oversight: Vincent Guyonnet, FFI Consulting, Canada;
- 4.On-farm monitoring of layer flock health using sensors and modern data analytics: Andrea Pezzuolo, University of Padua, Italy;
Part 2 Postharvest safety
- 5.The effects of refrigeration conditions on egg safety, quality and shelf-life: Deana Jones, USDA-ARS, USA;
- 6.The use of edible coatings to improve the safety and extend the shelf life of eggs: Paula Gabriela da Silva Pires, Federal University Rio Grande Do Sul, Brazil;
- 7.Pasteurisation treatments for whole and/or liquid egg: Valerie Lechevalier, Agrocampus-Ouest, France;
- 8.Advances in non-thermal postharvest egg sterilisation techniques to optimise egg safety and quality: Brendan Niemira, USDA-ARS, USA;
Part 3 Quality
- 9.Developing and implementing shell egg quality standards: Takehiko Hayakawa, DSM, Japan;
- 10.Advances in non-destructive testing of egg quality: Silvia Grassi, University of Milan, Italy;
- 11.Advances in understanding eggshell formation and composition in table eggs: Joel Gautron, INRAE, France;
- 12.Advances in understanding and exploiting the genetics of egg quality: Petek Settar, Hy-Line International, USA;
- 13.Regulation of calcium metabolism in laying hens: Michel Duclos, INRAE, France;
- 14.Biofortification of eggs: Tom Hill, University of Newcastle, UK;
- 15.Advances in welfare as a quality indicator in egg production: Angela Trocino, University of Padua, Italy;
Part 4 Improving the sustainability of egg production
- 16.Assessing the environmental impact of egg production systems: Vincent Guyonnet, FFI Consulting, Canada;
- 17.Improving sustainability of egg production by extending the laying period for hens: Tuen van de Braak, Hendrix Genetics, The Netherlands;
- 18.Strategies to reduce emissions from layer production systems: Peter Groot Koerkamp, Wageningen University and Research, The Netherlands;
Dr Cristina Alamprese is Full Professor of Food Science and Technology in the Department of Food, Environmental and Nutritional Sciences at the University of Milan, Italy. Professor Alamprese is current Chair of Working Group 4 (Quality of Eggs and Egg Products) of the World Poultry Science Association (WPSA).
Dr Yves Nys is former Research Director for the Poultry Unit at INRAE, France. As a scientist, he studied calcium metabolism in hens (eggshell quality and fabric), mineral nutrition and egg quality (nutritional value and biological activity of egg proteins).
Dr Yoshinori Mine is Full Professor in the Department of Food Science at the University of Guelph, Canada. Professor Mine is on the editorial board of a number of leading journals.
Dr Vincent Guyonnet is an Invited Scientist at the University of Montreal and Managing Director of FFI Consulting in Canada. In a distinguished career spanning both industry and research, Dr Guyonnet has represented the global egg sector with the World Organisation for Animal Health (founded as OIE), the FAO and World Bank.
