Advances in Improving the Safety and Quality of Eggs

This book provides a comprehensive review of the latest research on key aspects of safety, quality and sustainability in poultry layer production, including recent advances on how to optimise egg quality and safety to better meet the needs and expectations of consumers. 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. Edited by a team of international experts, the book will be a standard reference for university and other researchers in poultry and food science, poultry and egg processors, as well as government and other private sector agencies responsible for regulating the safety, quality and sustainability of poultry production. Dr Cristina Alamprese is Full Professor of Food Science and Technology in the Department of Food, Environmental and Nutritional Sciences at the University of Milan, Italy. Dr Yves Nys is former Research Director for the Poultry Unit at INRAE, France. Dr Yoshinori Mine is Full Professor in the Department of Food Science at the University of Guelph, Canada. Dr Vincent Guyonnet is an Invited Scientist at the University of Montreal and Managing Director of FFI Consulting in Canada. 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.