Egg Processing

Egg Yolk included in OIE Global Egg Pasteurisation Standards

The OIE (World Organisation for Animal Health) has updated its Code on the inactivation of Avian Influenza in egg products, and for the first time has included time and temperature regimes for egg yolk.

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Musgrovem, 2012 – Salmonella collected from nest run cart shelves in commercial shell egg processing facilities

Salmonella, a member of the bacterial family Enterobacteriaceae, may be recovered from foods and processing facilities. High levels of Enterobacteriaceae in the processing plant environment can be an indication of inadequate sanitation. This experiment was designed to determine if nest run egg carts serve as reservoirs for Salmonella. Eggs that are produced by hens not housed …

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EPI SCIENTIFIC REFERENCES

IEC EPI References Listed Alphabetically

Tesedo, 2006 – Fatty Acid Profiles of Processed Chicken Egg Yolks

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Silversides, 2004 – The Relationships Among Measures of Egg Albumen Height, pH, and Whipping Volume 1

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Sampedro, 2006 – Application of Pulsed Electric Fields in Egg and Egg Derivatives

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Rocculi, 2011 – Modified atmosphere packaging of hen table eggs: Effects on functional properties of albumen

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Riscardo, 2003 – Influence of Composition of Emulsifier Blends on the Rheological Properties of Salad Dressing-type Emulsions

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Nemeth, 2011 – Thermal destruction of Listeria monocytogenes in liquid egg products with heat treatment at lower temperature and longer than pasteurization

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Musgrove, 2012 – Evaluation of an Alcohol-based Sanitizer Spray’s Bactericidal Effects on Salmonella Inoculated onto Stainless Steel and Shell Egg Processing Equipment

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Monfort, 2012 – Inactivation of Salmonella spp. in liquid whole egg using pulsed electric fields, heat and additives.

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Laca, 2010 – A method of egg yolk fractionation. Characterization of fractions

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Kaewmanee, 2011 – Effect of NaCl on thermal aggregation of egg white proteins from duck egg

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Kaewmanee, 2011 – Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting

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Jones, 2007 – Pathogen Prevalence and Microbial Levels Associated with Restricted Shell Eggs

Jones, 2004 – A Survey of Common Practices in Shell Egg Processing Facilities and Water Use

Ibarz, 1999 – Texture of egg gels induced by high hydrostatic pressure / Textura de geles de huevo obtenidos por alta presió

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Huang, 2012 – Estimation of egg freshness using S-ovalbumin as an indicator

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