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The a-Z of Food Safety

The a-Z of Food Safety

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Publicado porramesh

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Published by: ramesh on Oct 06, 2008
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08/30/2014

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Eggs and egg products have, in the past, been responsible for many outbreaks

of Salmonellae food poisoning, particularly involving products containing raw

egg, such as home-produced mayonnaise. However, in recent years, increased

vaccination of poultry, together with improved flock hygiene measures, has

reduced the incidence of food poisoning considerably.

Salmonella enteritidisphage type 4 is particularly invasive in poultry, causing

clinical disease resulting in death of chicks together with pericarditis and peri-

hepatitis in carcases on slaughter. Production of infected eggs by hens

carrying the organism is sporadic.

Fresh eggs have glazed shells with a bloom on the surface. There should not

be more than a quarter inch space between the contents and the shell and, when

opened, an egg should have a pleasant smell with a clear white, yellow yolk

and no spots. Cracked and broken eggs should be discarded.

Bacterial spoilage of eggs can result in changes in colour of the white, off-flavours

and the putrid smell of rotten eggs. Fungal spoilage, such as ‘pin spot’ moulds

of differing colours (green, pink, yellow, blue) on the surface of the shell and

inside same.

Eggs should be stored and transported at an even temperature below 20ºC, in

dry conditions and should be consumed within three weeks of laying. Eggs

THEA-ZOFFOODSAFETY

106

should be sold under a ‘use-by’ date and stored in a refrigerator at below 8ºC,

with storage information being incorporated on the packages of eggs.

Pasteurised liquid egg is used in the catering and baking industries in partic-

ular. As a desirable substitute for raw eggs, liquid egg should be stored under

refrigeration and used in the manufacture of products, such as mayonnaise,

sauces, mousses and bakery confectionery products, such as meringues.

In the past, duck eggs have been associated with many cases of Salmonellae

poisoning.On laying, the shells of duck eggs tend to be porous compared with

hens’ eggs which incorporate a wax-like coating. The environment of the duck

pond also exposes the duck to a range of bacterial infections which can be trans-

mitted to eggs. Generally, duck eggs should be treated with caution, held in

refrigerated storage and cooked thoroughly.

Bacterial food poisoning

Cooking of food

Food poisoning bacteria

Pasteurisation

Salmonellae

Spoilage of food

‘Use by’ date

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