Egg Production

Question 1

Important anatomy of the egg

Answer 1

• chalazae holds yolk central (important w.r.t. Turning in incubation)
• air sac older the egg, larger the air sac

Question 2

Classes of eggs

Answer 2

> class A
- small air cell  
- very clean
- no abnormalities
>class B 
- odd shape or size 
- dirty 
- broken out and pasteurised before use
> class C 
- industrial, NON FOOD 
- shampoos and soap

Question 3

Can eggs be washed?

Answer 3

• no not in this country NO EGGS can be washed

- minimise risk of salmonella spread

Question 4

What does the red Lion mean?

Answer 4

Flock always vax against salmonella

Question 5

How are eggs pasteurised

Answer 5

• egg to be heated to 64.4* for 2.5mins
• destroys all pathogens without affecting any good qualities of the egg
• egg cooled to below 4* then packed

Question 6

How does egg colour reflect welfare?

Answer 6

• brown eggs from brown hens pdf cannabilism
• White hens not (in US use these)
• in UK beak trimming needed

Question 7

Food safety risks

Answer 7

• campylobacter broilers
• salmonella layers
  > salmonella enteritidis, salmonella typhimurium
  > rod g- bacterium (enterobacteriaceacae)
• transmitted by rodents and wild birds

Question 8

Pathogenesis salmonella

Answer 8

• feacal oral
• can be via URT
• conjunctiva maybe
• colonisation of digestive tract and invades and multiplies in enterocytes and tonsillar lymphoid tissue
• attachment through fimbrial appendages (abx = fimbrial blockers)
• gut damage and diarrhoea

Question 9

Are there salmonella control programmes?

Answer 9

2 national control programmes

• layer
• broiler

Question 10

Outline salmonella control in broilers

Answer 10

• samples taken at chick placement

- samples taken within 3w birds being sent for (slaughter?? missing from lie)

Question 11

Salmonella control in laying flocks

Answer 11

• test as day old
• test within 2 w of lay/before transfer to laying farm
• test q15w (first test within 22w)

Question 12

Campylobacter

Answer 12

> c. Jejuni

• campylobacter g- thermophilic, obligate microaerophilic bacterium
• ubiquitous in temperate environments
• likes birds d/t ^ core body temperature

Question 13

Pathogenesis of campylobacter and interventions to v ?

Answer 13

• colonises mucus overlying epithelial GIT cells
• multiple intervention strategies
• each time a carcasse tx to remove or destroy campy (physcial/chemical not UK) numbers will be reduced

Question 14

1* production interventions to reduce campy

Answer 14

• investigate biosecurity
• hygiene barriers, fly screens, water Tx
• review rapid on-farm campy test
• investigate motivational drivers of biosecurity compliance (£££)

Question 15

Transport interventions

Answer 15

> Esp at thinning

• crate washing and drying
• novel crate and disinfection methods

Question 16

Processing intervention

Answer 16

• lactic acid wash turkey and chicken
• new water spray
• sonar and steam
• rapid chilling

Question 17

Retailer intervention

Answer 17

• leak proof packages
• consumer education
• investigate impact of modified atmosphere packing
• consumer attitude and behaviour
• on-pack best practice preparation and cooking etc.

Question 18

Catering interventions

Answer 18

• undercooked liver pate and parfait

- best practice toolkit

Question 19

What makes up an egg

Answer 19

• water, fat and protein