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Global egg production continues to rise in line with increasing consumer demand, with an estimated 1.6 trillion shell eggs produced each year. However, with consumer expectations surrounding food now higher than ever, the sector must ensure that key aspects of egg quality and safety are optimised at every stage of the supply chain.
Advances in improving the safety and quality of eggs reviews the latest research in this area and explores how safety can be optimised at both the pre-harvest and postharvest stages of production through a better understanding of pathogen contamination and techniques such as coatings and novel sterilisation techniques. The book also details recent advances in optimising key quality attributes of eggs, including improving eggshell formation, calcium content and biofortification of eggs, as well as how the sustainability of egg production can be improved.
Part 1 Pre-harvest safety
- 1.Advances in understanding pathogen contamination of eggs: Koen De Reu and Geertrui Rasschaert, ILVO, Flanders Research Institute for Agriculture, Fisheries and Food, Belgium;
- 2.Advances in understanding and optimizing egg natural defenses against pathogens: Nicolas Guyot and Sophie Réhault-Godbert, INRAE, Université de Tours, Nouzilly, France;
- 3.Advances in shell egg safety regulations and protocols: Vincent Guyonnet, University of Montreal, Canada;
- 4.On-farm monitoring of layer flock health using sensors and modern data analytics: Francesco Bordignon and Andrea Pezzuolo, University of Padova, Italy;
Part 2 Postharvest safety
- 5.The use of edible coatings to improve the safety and extend the shelf life of eggs: Paula Gabriela da Silva Pires, IFC, Brazil;
- 6.Pasteurization treatments of whole and liquid egg products: optimizing safety and quality parameters: Valérie Lechevalier, INRAE, L’Institut Agro Rennes Angers, STLO (Science and Technology of Milk and Eggs), Rennes, France;
- 7.Advances in innovative postharvest egg pasteurization and disinfection technologies to optimize egg safety and quality: Daniela Bermudez-Aguirre, Joshua Carter, Joseph Sites, and Brendan A. Niemira, USDA-ARS Eastern Regional Research Center, USA;
Part 3 Quality
- 8.Developing and implementing shell egg quality standards: Takehiko Hayakawa, DSM Nutritional Products Asia Pacific, Japan;
- 9.Advances in non-destructive testing of egg quality: Silvia Grassi and Eleonora Loffredi, University of Milan, Italy;
- 10.Advances in understanding eggshell formation and composition in table eggs: Joël Gautron, INRAE – UMR BOA – Université de Tours, France; and Alejandro Rodiguez-Navarro, Universidad de Granada, Spain;
- 11.Advances in understanding and exploiting the genetics of egg quality: Petek Settar, Dallas Center, USA; and Jesus Arango, Siloam Springs, USA;
- 12.Regulation of calcium metabolism in laying hens: Michel J. Duclos, Baraa Ezzo, and Agnès Narcy, INRAE – UMR BOA, France; and Fabien Hervo, Laval University, Canada;
- 13.Biofortification of eggs with micronutrients: Tom Hill, Newcastle University, UK;
- 14.One-Welfare approach to assessing egg quality: Angela Trocino, University of Padova, Italy; Francesca Leone and Valentina Ferrante, University of Milan, Italy;
Part 4 Improving the sustainability of egg production
- 15.Assessing and reducing the environmental impact of egg production systems: Vincent Guyonnet and Audrey E.M. Guyonnet, FFI Consulting, Canada;
- 16.Improving sustainability of egg production by extending the laying cycle for hens: Teun G.H. van de Braak, Hendrix Genetics Layers, The Netherlands;
- 17.trategies and solutions to reduce emissions from layer production systems in Europe: Cécile M. Levrault and Peter W. G. Groot Koerkamp, Wageningen University and Research, The Netherlands;