BOOK
Achieving sustainable production of eggs Volume 1
Prof. Juliet R. Roberts | Prof. Maureen Bain | Kaustav Majumder | Prof. Yoshinori Mine | Yasumi Horimoto | Dr Hajime Hatta | Kylie Hewson | Dr Kapil Chousalker | Florence Baron | Dr Sophie Jan | Dr Richard K. Gast | Mr Nicolas Guyot | Dr Deana R. Jones | Dr Margaret Sexton | Dr Pietro Rocculi | Steven Vermeir | Koen De Reu | Dr Bart De Ketelaere | F. Cisneros | Dr C. Hamelin | Prof. Juliet R. Roberts | Mitch Kanter | Dr Tia M. Rains | Naiyana Gujral | Dr Hoon H. Sunwoo | Neijat Mohamed | Erin M. Goldberg | Prof. James D. House | Janet E. Fulton | Dr Anna Wolc | Prof. Maureen Bain | Kaustav Majumder | Prof. Yoshinori Mine | Yasumi Horimoto | Dr Hajime Hatta | Kylie Hewson | Dr Kapil Chousalker | Florence Baron | Dr Sophie Jan | Dr Richard K. Gast | Sophie Réhault-Godbert | Dr Y. Nys | Florence Baron | Mr Nicolas Guyot | Dr Deana R. Jones | Dr Margaret Sexton | Dr Pietro Rocculi | Steven Vermeir | Koen De Reu | Dr Bart De Ketelaere | F. Cisneros | Dr C. Hamelin | Prof. Juliet R. Roberts | Mitch Kanter | Dr Tia M. Rains | Naiyana Gujral | Dr Hoon H. Sunwoo | Neijat Mohamed | Erin M. Goldberg | Prof. James D. House | Janet E. Fulton | Dr Anna Wolc
(2017)
Additional Information
Book Details
Abstract
World egg consumption is increasing, particularly in developing countries. This creates new challenges, particularly for more intensive systems which have played a major role in increasing production and productivity. Intensive systems face a continuing threat from zoonoses. At the same time, consumer expectations about both safety, sensory and nutritional quality have never been higher. There is also increasing concern about the environmental impact of and animal welfare issues in egg production.
Drawing on an international range of expertise, this book reviews key research addressing these issues. Part 1 looks at developments in understanding of egg composition and chemistry. The book then reviews pathogens in eggs, including methods of transmission and techniques to prevent or remove contamination. The final part of the book reviews advances in understanding, measuring and enhancing the sensory and nutritional quality of eggs.
Achieving sustainable production of eggs Volume 1: Safety and quality will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in egg production. It is accompanied by Volume 2 which reviews animal welfare and sustainability issues.
"The proposed content of the book is excellent - an outstanding and comprehensive compilation of current knowledge by the world's foremost experts, on a topic that is highly relevant. This will be a must-have reference resource for egg producers, poultry scientists, food scientists, government regulatory agencies, and students. Congratulations - this is a major scholarly contribution to your colleagues and peers everywhere."
Emeritus Professor Robert F. Wideman, Center of Excellence for Poultry Science, University of Arkansas, USA
Sample content
Not sure what you're getting if you buy this book? Click on the cover image below to open a PDF and preview pages from the book. Alternatively, watch our informative video introductions.World egg consumption is increasing, particularly in developing countries. This creates new challenges, particularly for more intensive systems which have played a major role in increasing production and productivity. Intensive systems face a continuing threat from zoonoses. At the same time, consumer expectations about both safety, sensory and nutritional quality have never been higher. There is also increasing concern about the environmental impact of and animal welfare issues in egg production.
Drawing on an international range of expertise, this book reviews key research addressing these issues. Part 1 looks at developments in understanding of egg composition and chemistry. The book then reviews pathogens in eggs, including methods of transmission and techniques to prevent or remove contamination. The final part of the book reviews advances in understanding, measuring and enhancing the sensory and nutritional quality of eggs.
Achieving sustainable production of eggs Volume 1: Safety and quality will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in egg production. It is accompanied by Volume 2 which reviews animal welfare and sustainability issues.
Table of Contents
| Section Title | Page | Action | Price |
|---|---|---|---|
| Contents\r | vi | ||
| Series list\r | xii | ||
| Introduction\r | xvi | ||
| Part 1 Egg composition and chemistry\r | xvi | ||
| Part 2 Safety\r | xvii | ||
| Part 3 Sensory and nutritional quality\r | xix | ||
| Summary\r | xxi | ||
| Part 1 Egg composition and chemistry | 1 | ||
| Chapter 1 Composition and properties of eggshell\r | 3 | ||
| 1 Introduction\r | 3 | ||
| 2 Introduction to eggshell formation\r | 4 | ||
| 3 The inorganic components of the eggshell\r | 7 | ||
| 4 The organic components of the eggshell: eggshell membranes | 9 | ||
| 5 The organic components of the eggshell: the \neggshell matrix | 10 | ||
| 6 The organic components of the eggshell: cuticle \nand pigment | 14 | ||
| 7 Case study: OC-116 as a genetic marker for improved eggshell quality | 15 | ||
| 8 Summary and future trends\r | 17 | ||
| 9 Where to look for further information\r | 17 | ||
| 10 References\r | 18 | ||
| Chapter 2 Composition and properties of egg white\r | 25 | ||
| 1 Introduction\r | 25 | ||
| 2 The structure of egg white\r | 28 | ||
| 3 Proteins in egg white: an overview\r | 29 | ||
| 4 Ovalbumin\r | 31 | ||
| 5 Ovotransferrin\r | 32 | ||
| 6 Ovomucoid\r | 34 | ||
| 7 Ovomucin\r | 35 | ||
| 8 Lysozyme\r | 36 | ||
| 9 Minor proteins in egg white\r | 38 | ||
| 10 Carbohydrates, minerals and vitamins in egg white\r | 40 | ||
| 11 Summary\r | 41 | ||
| 12 Where to look for further information\r | 41 | ||
| 13 References\r | 42 | ||
| Chapter 3 The nutritional and physiological functions of egg yolk components\r | 49 | ||
| 1 Introduction\r | 49 | ||
| 2 Egg yolk proteins\r | 51 | ||
| 3 Egg yolk lipids\r | 56 | ||
| 4 Egg yolk cholesterol\r | 64 | ||
| 5 Egg yolk antibody (IgY)\r | 67 | ||
| 6 Other bioactive components derived from egg yolk\r | 79 | ||
| 7 Conclusion\r | 83 | ||
| 8 Where to look for further information\r | 84 | ||
| 9 Abbreviations\r | 85 | ||
| 10 References\r | 86 | ||
| Part 2 Safety | 97 | ||
| Chapter 4 Pathogens affecting table eggs\r | 99 | ||
| 1 Introduction\r | 99 | ||
| 2 Pathogen contamination of eggs: an overview\r | 99 | ||
| 3 Salmonella spp.\r | 102 | ||
| 4 Campylobacter spp. and other bacteria\r | 104 | ||
| 5 Yeasts and moulds\r | 105 | ||
| 6 Conclusions and future trends\r | 106 | ||
| 7 References\r | 106 | ||
| Chapter 5 Mechanisms for the transmission of pathogens into eggs\r | 111 | ||
| 1 Introduction\r | 111 | ||
| 2 Microbial hazards associated with egg consumption\r | 112 | ||
| 3 Vertical transmission\r | 115 | ||
| 4 Horizontal transmission\r | 117 | ||
| 5 Secondary contamination: trans-shell penetration\r | 119 | ||
| 6 The effect of antimicrobial molecules on the behaviour of microorganisms in egg white | 121 | ||
| 7 The influence of the physicochemical and environmental conditions on the egg white | 125 | ||
| 8 Migration and behaviour of microorganisms in egg yolk\r | 127 | ||
| 9 Conclusion\r | 128 | ||
| 10 Where to look for further information\r | 129 | ||
| 11 References\r | 129 | ||
| Chapter 6 Sampling and detection of Salmonella \nin eggs\r | 141 | ||
| 1 Introduction: bacterial pathogens in eggs\r | 141 | ||
| 2 Contamination of eggs with Salmonella\r | 142 | ||
| 3 Detection of Salmonella on or inside eggshells: sampling, pooling and incubation | 146 | ||
| 4 Detection of Salmonella on or inside eggshells: conventional culture methods | 147 | ||
| 5 Detection of Salmonella on or inside eggshells: rapid detection methods and egg yolk antibody detection | 150 | ||
| 6 Egg testing and Salmonella control: conclusions \nand challenges for future research | 152 | ||
| 7 Where to look for further information\r | 153 | ||
| 8 References\r | 153 | ||
| Chapter 7 Understanding the natural antibacterial defences of egg white and their regulation\r | 161 | ||
| 1 Introduction\r | 161 | ||
| 3 Environmental and physicochemical conditions controlling bacterial growth and dispersion \nin egg white | 171 | ||
| 4 Variability of egg white natural defences \ninduced by hen-associated factors | 174 | ||
| 5 Environmental variability of physicochemical and antibacterial properties of egg white during \negg storage | 177 | ||
| 6 Environmental variability of physicochemical and antibacterial properties of egg white during \negg incubation | 182 | ||
| 7 Conclusions\r | 184 | ||
| 8 Where to look for further information\r | 185 | ||
| 9 References\r | 185 | ||
| Chapter 8 The effects of laying hen housing systems on egg safety and quality\r | 195 | ||
| 1 Introduction\r | 195 | ||
| 2 Indicator organisms in monitoring egg safety\r | 196 | ||
| 3 Salmonella spp.\r | 199 | ||
| 4 Other pathogens and chemical contaminants\r | 203 | ||
| 5 Egg quality\r | 206 | ||
| 6 Summary\r | 208 | ||
| 7 Future trends in research\r | 208 | ||
| 8 References\r | 209 | ||
| Chapter 9 Egg washing to ensure product safety\r | 215 | ||
| 1 Introduction\r | 215 | ||
| 2 Egg properties relevant to the washing process\r | 216 | ||
| 3 General cleaning principles\r | 217 | ||
| 4 Cleaning principles applied to egg washing: time, temperature, agitation and use of chemicals | 219 | ||
| 5 Cleaning principles applied to egg washing: rinsing, drying and decontamination of equipment | 223 | ||
| 6 Monitoring, process control, verification and validation | 224 | ||
| 7 Summary\r | 226 | ||
| 8 Where to look for further information\r | 226 | ||
| 9 References\r | 227 | ||
| Chapter 10 New developments in packaging of eggs \nto improve safety and quality\r | 229 | ||
| 1 Introduction\r | 229 | ||
| 2 \x07Shell egg packaging in low- and high-barrier materials\r | 230 | ||
| 3 Modified atmosphere packaging (MAP) of shell eggs\r | 232 | ||
| 4 \x07Case study: combination of CO2 MAP and active packaging with humidity regulator for shell \neggs storage\r | 234 | ||
| 5 Future trends in research\r | 238 | ||
| 6 Where to look for further information\r | 239 | ||
| 7 References\r | 239 | ||
| Part 3 Sensory and nutritional quality | 241 | ||
| Chapter 11 Egg quality: consumer preferences and measurement techniques\r | 243 | ||
| 1 Introduction\r | 243 | ||
| 2 Consumer perceptions of egg quality and consumer preferences for eggs | 244 | ||
| 3 Instrumental techniques for measuring \neggshell quality | 248 | ||
| 4 Instrumental techniques for measuring egg freshness\r | 252 | ||
| 5 Instrumental techniques for measuring other \nquality attributes | 257 | ||
| 6 Conclusions and future perspectives\r | 260 | ||
| 7 Where to look for further information\r | 261 | ||
| 8 References\r | 262 | ||
| Chapter 12 Determinants of egg appearance and colour\r | 267 | ||
| 1 Introduction\r | 267 | ||
| 2 Consumer purchasing decisions: choosing to eat eggs and choosing which eggs to eat | 267 | ||
| 3 The shell\r | 272 | ||
| 4 The albumen\r | 278 | ||
| 5 The yolk\r | 280 | ||
| 6 Conclusion\r | 285 | ||
| 7 Where to look for further information\r | 285 | ||
| 8 References\r | 286 | ||
| Chapter 13 Understanding and improving the shelf-life of eggs\r | 293 | ||
| 1 Introduction\r | 293 | ||
| 2 Factors affecting egg internal quality\r | 294 | ||
| 3 Factors affecting egg microbiological safety\r | 296 | ||
| 4 Technologies for increasing the shelf-life of eggs\r | 298 | ||
| 5 Coatings to increase the shelf-life of eggs\r | 301 | ||
| 6 Summary and future trends\r | 310 | ||
| 7 Where to look for further information\r | 311 | ||
| 8 References\r | 312 | ||
| Chapter 14 The nutritional role of eggs\r | 319 | ||
| 1 Introduction\r | 319 | ||
| 2 The nutrient composition of chicken eggs\r | 319 | ||
| 3 \x07The relationship between egg consumption \nand human health and disease\r | 324 | ||
| 4 Future trends: emerging health benefits\r | 328 | ||
| 5 Summary\r | 329 | ||
| 6 Where to look for further information\r | 329 | ||
| 7 References\r | 330 | ||
| Chapter 15 Nutraceutical benefits of eggs\r | 337 | ||
| 1 Introduction\r | 337 | ||
| 2 The eggshell and its membrane\r | 338 | ||
| 3 Egg white proteins\r | 339 | ||
| 4 Egg yolk proteins\r | 341 | ||
| 5 Egg lipids\r | 344 | ||
| 6 Summary\r | 345 | ||
| 7 Future trends in research\r | 347 | ||
| 8 Where to look for further information\r | 347 | ||
| 9 References\r | 348 | ||
| Chapter 16 Enhancing the nutritional profile of eggs\r | 355 | ||
| 1 Introduction\r | 355 | ||
| 2 Egg nutrient composition and role in the human diet\r | 356 | ||
| 3 \x07Omega-3 PUFA: biological factors influencing the n-3 composition of eggs\r | 356 | ||
| 4 Omega-3 PUFA: enhancing the n-3 profile of eggs\r | 359 | ||
| 5 Omega-3 PUFA: sensory attributes of enriched eggs\r | 363 | ||
| 6 The vitamin profile of eggs\r | 367 | ||
| 7 Minerals and trace elements in eggs\r | 369 | ||
| 8 Dietary combinations\r | 371 | ||
| 9 Conclusion\r | 371 | ||
| 10 Where to look for further information\r | 372 | ||
| 11 References\r | 372 | ||
| Chapter 17 Molecular breeding techniques to improve egg quality\r | 383 | ||
| 1 Introduction\r | 383 | ||
| 2 Whole-genome methods to improve egg quality\r | 384 | ||
| 3 Improving external egg quality\r | 388 | ||
| 4 Improving internal egg quality\r | 390 | ||
| 5 Genomic selection\r | 391 | ||
| 6 Targeting candidate genes for particular traits\r | 392 | ||
| 7 Gene expression and regulation\r | 395 | ||
| 8 Summary and future trends\r | 396 | ||
| 9 Where to look for further information\r | 397 | ||
| 10 References\r | 397 | ||
| Index\r | 405 |