VETERINARY INSPECTION

OF EGG AND EGG PRODUCTS

Formation-developing of egg
The yolk of the egg is the matured ovum that is formed in the left ovary of the poultry. When the ovum reaches the appropriate size, it is released from the follicle and is fallen into the funnel shaped diverticulum of the oviduct. The ovulation is 30-60 minutes after the laying of the previous one. The ovum is surrounded by the vitelline membrane.

The ovum advances rotating in the lumen of oviduct. While advancing, from the secretum of closely located glands, the inner tenuous, the middle dense and the outer tenuous albumen layers and the chalaza that are between the middle layer and inner shell membrane are formed. In the isthmus and in the next part of oviduct, the double shell membrane and the calcareous shell are formed, respectively. The latter will be covered by the cuticle just before laying. The double shell membrane is separated at the blunted end of the egg after laying).

Physico-chemical properties of egg The chemical composition of egg

whole egg 73. 6 12.8 11.8 1.0 0.8 albumen 87.9 10.6 0.9 0.6 yolk of egg 48. 7 16.6 32.6 1.0 1.0

water egg protein fat carbohydrate ash

In the yolk there are significant quantities of vitamin A, pigment (carotinoids) and lecithin (12%).

UGF-s (unidentified growth factors) (Zoo-animals) The egg contains a significant quantity of enzymes (trypsine, erepsine, lipase). Their quantity however, is increased significantly at the beginning of development of the embryo. Special importance has the lisosyme located in the albumen layer. It inhibits the development of Gram + bacteria that penetrate through the pores into the egg. The inhibitory action of lisosyme is inactivated by the yolk (in eggs, in which the yolk and albumen is mixed together, bacteria can proliferate well).

Albumen layers of egg precipitate at 5760 C while the yolk at 65-70 C. The pH of albumen layers of fresh egg is 7.6. Releasing the high carbon dioxide content in contact with air, the pH of egg is elevated up to 9.4-9.6. Thus, this is not the result of bacterial processes! The pH of the yolk is 6.0 in fresh egg. Elevated yolk pH indicates rotting.

The disorders of the shell are hollows, protrusions, disjunctions up to distorted forms. The candlebroken egg is formed during the development of the egg. Upon a mechanical effect, the developing egg is ruptured, later further calciferous layers will cover this injury. The disorder can be detected only by translumination. The calcification of the shell is often disturbed due to the illness of the oviduct or systemic disorder. It is not a disorder but severe hygienic insufficiency if the shell of egg is contaminated with faeces or blood.

Disorders of the yolk are the complete absence of yolk, the presence of two or more yolks, the ovum may be separated in different measure. Sometimes spots can be seen on the vitelline that mostly is derived from water closed under the vitelline membrane during development. Sometimes, for unexplained reason, the yolk is greenish and is called: grass egg. On the surface of yolk often red spots can be observed deriving mainly from the oviduct. This is the blood spotted egg. The meat spots are lighter in colour and are related to tissue fragments derived from the oviduct and this is qualified similarly to the blood spotted egg. Certain parasites may be found in the egg. Though, they are not harmful but degustating.

Disorders developing during storage The vitelline membrane is thinning and might be ruptured during storage. The result is the egg with mixtured yolk and albumen that is not suitable for consumption. The dense part of albumen is diluted and after a certain time only thin albumen is present (sticked yolk-egg). The water loss is gradually developing through the pores leading to the enlargement of air space. This process, at 37 C and 50 % relative humidity can reach the air-dry condition. An intermediate state of the process is the swimming egg.

During storage, enzymes generate H2S, NH3 and volatile fatty acids. The egg is frozen at - 0.5 C and it becomes unsuitable for further storage. Avoid the big differences in temperature during storage, because the egg is sweated," promoting the proliferation of bacteria. Sometimes the egg is spoiled during storage. The green rotting (in basic medium) is caused by Pseudomonas species that are penetrated into the egg from faeces. They cause also red rotting (in acidic medium). The yolk becomes black and hard (black rotting), the albumen is evil-smelling upon the effect of Proteus spp. (e.g. vulgaris). Yeasts can also penetrate into the egg during storage.

In the fertilised egg, the germ may start developing at low storage temperature of 37-38 oC. Under this condition after a certain time the embryo dies and the blood-ring egg develop that is unsuitable for human consumption.
The examination of the egg (BATCH examination)

 The disorders of the fresh egg Disorders due to abnormal development of egg. Disorders caused external factors. Disorders abnormalities originally during storage. The disorders of the fresh egg are present already at the moment of laying. Though, these eggs are fit for human consumption but are excluded from distribution.

 Methods:

Translumination
Observation Breaking up (each 10th of sample is broken up)

Most of the disorders of eggs can be seen only if the egg is candled (transluminated). This can be carried out individually or in industrial scale. In the individual procedure, the egg is kept between the thumb and forefinger of left hand in horizontal position and is transluminated by light coming from a light source having slit. During transluminating, the egg is turned around its horizontal and vertical axises. In the industry, the transluminator is built in a defined point of the belt-conveyor of classification. Approximately 100 eggs are examined simultaneously and the work requires to have good experience. Under normal conditions, the yolk and albumen parts are closely homogenous materials, the yolk might be slightly darker. The air space has a size described in the Standard.

The inside of the egg can also be examined after breaking it. By opening the egg, it is possible to observe its organoleptic condition, the arrangement of parts of yolk and albumen and determine the so called indices. Rotting can be identified by translumination while bacterial examination can be carried out only after breaking the egg. In case of abnormality, the further inspection is individual.

Rotting is caused by micrococci, coliforms, aerobe sporforming bacteria, Clostridia and Flavobacteria. The spoilage of egg stored in storage houses often is induced by moulds (Penicillium, Cladosporium, Mucor and Aspergillus species).

Normal fresh egg

The air chamber is smaller than 3 mm, immobile and having regular shape.
The albumen is clear, the postion of yolk is central, not definitely demarkated, spot-less

Shrinken egg

The air-cell is greater than 5 mm. The borderlines of the yolk can be better seen.

Sticked yolk

The yolk is sticked (adhered) to the shell and it cannot be separated from shell

Mould-spotted egg

Mould spots are formed at the inner side of the shell. The egg has mouldy taste and smell.

Egg with mixed yolk and albumen

Due to decompostion or rupture of the vitelline membrane, the yolk and albumen is mixed

Grass-egg

The yolk and the albumen are greenish with different intensity. The taste is normal.

Blood-spotted egg

Blood spot on the vitelline membrane deposited during the formation of the egg

Ruptured egg seen only by translumination

Slight rupture on the shell that can be seen only by translumination

Red rotting

The rotted egg is redish-brown at translumination.

The yolk of rotted egg is mixed with the albumen.

Black rotting

The egg with advanced rotting is blackish at translumination. The egg can be exploded and evil smelling.

The egg of the hen may be infected with salmonella. The wide-spread infection of our poultry stocks is well known and it is maintained by the feed. Though, the juice-egg can be prepared in a special way to avoid the contamination of the shell by faeces, yet the contamination with some salmonellas may occur. Such a small number of microbes usually do not cause food intoxication because of the lisosyme content of the cuticle and albumen, furthermore the disinfection of the shell before breaking and the storage at an appropriate low temperature inhibit the proliferation of salmonellas. A completely different issue is the non-fresh egg removed by translumination on day 7 of hatching. It must not use for direct consumption only for the preparation of juice-egg.

Judgement of egg and eggpreparations

Egg Condemned for human consumption Infertile hens egg. The hen egg is infertile if it was withdrawn from the hatchery after the 7th day of incubation. At withdrawal of hatched egg of other poultry-species disregarding the day of withdrawal. Broken and organoleptically disordered eggs, those that are mould-spotted, rotted or having mixed yolk and albumen, blood-ring, parasites or otherwise degusting. Eggs infected with pathogen bacteria or the number of facultative pathogen or saprophyte bacteria or the residue level is over the predetermined value laid down in regulations or contaminated with other foreign material.

Approved for human consumption (after heattreatment) If the egg or its shell is contaminated, ruptured or depressed, or having reduced, swimming, floating yolk, or blood spotted or meat spotted, or frozen.
Egg product Condemned for human consumption If the egg-preparation is prepared from water-birds egg or it was treated with a prohibited compound (or it is added to the preparation).

Trade with egg or egg preparations Prohibited to sell of hatched, broken, washed or drycleaned eggs in market place or at farm. Eggs originated from different poultry species must not be mixed during marketing. Disinfected and unwashed eggs must not be mixed or marketed as preserved egg. The fact of preservation must be labelled on the collective-package. Marketing non-hens egg, the name of the given species must be written in an attention drawing manner at place of selling.

 In case of duck or geese egg, the following massage board must be constructed and exhibited (it is written with letter size of at least 20 mm): The egg can be consumed only following 10 minutes of boiling or after wellbaking

Laboratory examination of egg and egg produts

Entrobacteriaceae m = 10 cfu/g M = 100 cfu/g

3-OH-butyric acid = 10 mg/kg Succinic acid = 25 mg/kg Lactic acid = 1000 mg/kg