Egg Hazard Preventive measure

Recommendations for the measures to be taken to prevent future occurrence:

Specific preventive measures to reduce Chemical Hazards

Provide withdrawal period after the last administration of antibiotics to hen, before the eggs are being use for commercial sales
Carry out sampling in eggs and chicken to check for exceeding limits of antibiotics
Practice good husbandries to the hen

Specific measures to reduce microbiological hazards:

-Heat Treat Egg Product at least 9 log cycles

-Avoid imparting stress to hens. i.e Avoid feeding interruptions and temperature fluctuation around hen’s environment. This is to reduce salmonella spp (SE). To be imparted into the egg.

-feasibility of large-scale use of an in-shell pasteurization process, a relatively new technology

-Ionisation of shelled eggs to reduce salmonella spp. and other microorganism in and on eggs

-cleaning and disinfecting hen houses between flocks

-adopting strict rodent control measures

-clean eggs properly

-putting in place biosecurity measures

-monitoring mortality of chickens

-Using SE-free chicks and pullets.

-Remove sick and injured hens

-Conduct ‘health check ups’for hen

-Sampling of hen’s feces for salmonella

-Reducing Salmonella in chickens by spraying newly hatched chickens with .The bacteria, which the chicks ingest when they peck at their wet feathers, reduce Salmonella colonization in the chicks' intestines.

-eggs packed for consumer use to be refrigerated during distribution at a temperature not to exceed 7 degrees Celsius and to include a label on packages that refrigeration is needed.

-Refrigerating eggs between transport and storage

Please refer to regulations for more details
General Measures
Sampling of hen’s serum for undesired substances