Chapter 5 : Egg Safety in the Realm of Preharvest Food Safety

Abstract:

Eggs are one of the basic components of our food system. Their easy availability and being an inexpensive source of proteins make them attractive to consumers. The average annual consumption of eggs is around 250 eggs per capita in the United States, and according to statistical data, in 2013 the average per unit consumption was 252.6 eggs per person ( 1 ). Shell eggs can either be sold directly to consumers or be further processed and added as an ingredient in other food products. Due to the markets where eggs are sold, be it directly to consumers, as an ingredient in other food products, or as a processed product such as dried egg powder, liquid egg, etc., it is appropriate to decontaminate eggs to prevent foodborne illnesses. In most egg recipes half-cooked eggs are used, thus allowing certain pathogenic bacteria such as Salmonella, Campylobacter, and Clostridium perfringens to survive the low-temperature cooking. As a result, emphasis should be put on the decontamination techniques prior to packaging shell eggs.