Location: Egg Safety & Quality ResearchTitle: Eggs and Egg Products Author
Submitted to: Compendium of Methods for the Microbiological Examination of Foods
Publication Type: Book / Chapter
Publication Acceptance Date: 5/26/2011
Publication Date: 8/1/2015
Citation: Ricke, S., Jones, D.R., Gast, R.K. 2015. Eggs and Egg Products. In Compendium of Methods for the Microbiological Examination of Foods, 5th edition, Y. Salfinger and M.L. Tortorello, eds., pp. 633-643. American Public Health Association, Washington, DC. Interpretive Summary:
Technical Abstract: The total U. S. egg production in 2009 was 78.5 billion table eggs, with 24 billion broken for the production of egg products. Shell eggs have many uses in homes, restaurants, and institutions, either alone or as ingredients in other foods. Egg products are also popular with consumers and are used in the food industry to provide desirable functional properties in products such as mixes, bakery foods, noodles, mayonnaise, salad dressings, candies, and ice cream. Eggs are also prominently used in pet foods. The widespread consumption and use of eggs as ingredients in many foods makes them prime suspects in food-borne disease outbreaks because of their excellent nutritional environment for supporting bacterial growth. Bulk liquid egg products have also been identified as a food security risk for these same reasons These potential hazards require careful microbiological control in production and usage. This chapter presents a detailed review of the principal microbiological hazards associated with eggs and egg products, the applicable regulatory requirements, and the methods for detecting and identifying contaminants.