Advances in Improving the Safety and Quality of Eggs

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.

• Provides a detailed overview of the range of techniques and treatments used to optimise safety at the pre-harvest and postharvest stages of egg production
• Outlines key shell egg quality standards and ways of meeting quality requirements
• Considers the environmental impact of egg production systems and how these can be better optimised to improve sustainability