Assignment: Microbiological Aspect of Egg

This page sumarises the microbioloical aspect of egg's safety

The webpage focuses on the microbiological aspect of egg's food safety, HACCP
It's informative because it covers the safety of egg by covering

• Handling of Egg
• Managing the Hens
• 'Hen's lifestyle ' relating to infections
• HACCP plans
• Hen's living condition
• Handlers

It's worth viewing this page because it provides the above points a detail inoformation, explaination of each CCP in egg 'production'

Most egg are bacteria free when laid. Eggs get contaminated through the egg shell and the environment. Cage birds have lower risk of Salmonella infection (therefore lower risk imparting to egg) than free range birds Cage birds ( Hen) have better Shell structure, therefore reduce chances of bacteria (Salmonella enteritidis ) entry via trans- shell method. To reduce poultry infection from salmonella spp. the sugesstion are as follows:
· obtaining Salmonella-free stock
· Salmonella-free feed
· Exercise pest control
· using providing rodent
· wild bird-free housing
· providing protective clothing for workers
· disinfecting footwear
· frequent cleaning of water supply systems
· water chlorination
· removing sick or dead birds
· removing droppings and litter and cleaning, with subsequent decontamination of houses after removal of flocks
Possible source of Chemical contaminations
• Free range birds on contaminated soils
• Insecticide sprays used while birds are present
• Water medication at incorrect rate
• Eggs washed in non-approved solutions
• Egg washing compound mixed at high concentrations
• Systemic pesticides used in grower shed

•Shed fumigation while birds present
• Chemical feed additives included at wrong rate
• Use of antibiotics

Information Retrieved from

http://www.rirdc.gov.au/reports/EGGS/01-111.pdf
Food Safety Risk Management in Different Egg Production Systemsby R.C. Dawson, J.M. Cox, A. Almond, and A. Moses October 2001 RIRDC Publication No 01/111 RIRDC Project No MS989-28