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United States Department of Agriculture

Agricultural Research Service

Research Project: EGG PROCESSING SAFETY, QUALITY AND SECURITY

Location: Egg Safety and Quality

Title: Microbial Differences of Eggs from Traditional Cage and free Range Production.

Author
item Jones, Deana

Submitted to: National Egg Regulatory Officials Annual Meeting
Publication Type: Proceedings
Publication Acceptance Date: February 9, 2011
Publication Date: March 20, 2011
Citation: Jones, D.R. 2011. Microbial Differences of Eggs from Traditional Cage and free Range Production. Proceedings of the National Egg Regulatory Officials Annual Meeting. p.12-14.

Technical Abstract: Consumers have become more aware of the agricultural practices utilized in producing foods. Food producers have, in many instances, made efforts to provide consumers with a variety of social choices in the grocery store. As alternative products arrive in retail, there is need to understand the applicability of current processing standards and guidances on ensuring product safety and quality. This study provides useful insight into the seasonal changes in microbial populations associated with conventional and free range production. More research considering the effects of additional housing and management options, as well as various genetic stocks of laying hens, is necessary for a complete understanding of the microbial implications of alternative egg production practices.

Last Modified: 7/28/2014
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