NATIONAL EGG TEMPERATURE SUVREY: 2. PROCESSING

Authors: KOELKEBECK, K - UNIV OF ILLINOIS; PATTERSON, P - PENN STATE UNIVERSITY; ANDERSON, K - NORTH CAROLINA STATE; DARRE, J - UNIVERSITY OF CONNETICUT; CAREY, J - TEXAS A&M UNIVERSITY; ANH, D - IOWA STATE UNIVERSITY; ERNST, R - UNIVERSITY OF CALIFORNIA; KUNEY, D - UNIVERSITY OF CALIFORNIA; Jones, Deana

Submitted to: Poultry Science
Publication Type: Abstract Only
Publication Acceptance Date: 3/15/2003
Publication Date: 7/6/2003
Citation: Koelkebeck, K.W., Patterson, P.H., Anderson, K.E., Darre, J.B., Carey, J.B., Anh, D.U., Ernst, R.A., Kuney, D.R., Jones, D.R. 2003. National egg temperature suvrey: 2. processing. [abstract] Poultry Science. 82(suppl):52

Interpretive Summary:

Technical Abstract: During the hearings on the Egg Safety Action Plan in Washington, DC, many questions were raised concerning egg temperature patterns used in the risk assessment model. Therefore, a national study was initiated to determine the temperature sequence of eggs from oviposition through distribution. Researchers composed of Extension Specialists and USDA-ARS, in CA, CT, GA, IA, IL, NC, TX, and PA gathered data on internal and external egg temperatures from commercial egg production and processing operations. The main effects being evaluated were: geographic region, season, and operation type. Egg temperature data were recorded at specific points during processing in order to standardize the comparisons during the winter and summer months. The experimental design was a mixed model with random effects for season and geographic region, and a fixed effect for operation type (In-line or Off-line). This is a summary of data obtained in processing plants. There was a significant season by geographic interaction (P < 0.05) for both surface and internal egg temperatures. In the winter, egg temperatures at the accumulator and post-wash were 17.6 and 22.4 C, respectively. Mean egg temperatures post-candling were 22.6 C and 24.1 C at the packer head. In the summer, egg temperatures averaged 24.5, 28.5, 28.8, and 28.7 C at the accumulator, post-wash, post-candle, and packer head phases, respectfully. Thus, an average of 6.5 C was added to egg temperatures during winter processing and 4.2 C during summer. These data suggest that the season of year and geographic location can affect the temperature of eggs during processing and should be a component in future assessments of egg safety. Key Words: Egg processing, Egg temperatures, Shell eggs