Term
|
Definition
- incubation chambers-extra uterine development
- egg convenient aseptically packaged food and egg products |
|
|
Term
| eggs produced by the poultry industry and the importance of egg hygeine |
|
Definition
hatching eggs:
- Rots, bangers, fungal air cells, poor hatchability, yolk sac infection, poor chick quality
- cross contamination and dissemination of poultry diseases
Table eggs:
- reduced shelf life, spoilage
- salmonella public health concern |
|
|
Term
| What is a table egg allowed |
|
Definition
- washed or cleaned or disinfected
- stored below 18C
- stamped with a lion code
- if dont meet the criteria for a Grade A egg- pasteurised and sold as liquid egg or dried egg |
|
|
Term
| What does the stamp on the egg include? |
|
Definition
- packing station
- producing system
- country
- best before date |
|
|
Term
| What is a hatching allowed to be? |
|
Definition
- washed, cleaned or sanitised with chemicals
- stored between 14 and 16 degrees |
|
|
Term
|
Definition
- an egg that will produce a healthy chick or is safe to eat
- visually clean
- not carrying pathogenic bacteria
- Good shape
- no imperfections
- been stored at the correct temp and humidity continiously
- full traceability of the egg back from sale to the farm |
|
|
Term
| How is egg quality compromised? |
|
Definition
- imperfect shape
- poor shell quality
- damage or loss of cuticle
- bacterial contamination
- incorrect storage temp or humidity |
|
|
Term
| Physical barriers to microbial penetration |
|
Definition
eggshell/gaseous exchange/pores/cuticle
shell membranes
albumen
vitelline membrane |
|
|
Term
| chemical defences against microbial penetration |
|
Definition
- the shell
- shell membranes
- albumen - ovotransferrin, lysozyme, plus additional minor fractions
- vitelline membrane
Compartmentilastion initially limits microbial growth
- influenced by egg age/storage conditions |
|
|
Term
| Types of egg contamination |
|
Definition
Vertical transmission/trans-ovarian/oviductal
horizontal transmission/trans-shell |
|
|
Term
| Vertical transmission/trans-ovarian/oviductal |
|
Definition
- salmonella species including enteridis- gets into oviduct- gets into egg
- in healthy stock the risk is low |
|
|
Term
| horizontal transmission/trans shell transmission |
|
Definition
- faecal contamination- on surface of egg
- the laying environment
- eggshell quality poor with increased porosity
|
|
|
Term
| Factors affecting trans-shell or horizontal route of infection to the egg |
|
Definition
- temp differential at oviposition
- presence of moisture/faeces
- the laying environment:
- background contamination levels
- design and management of automated nest boxes
- benefits of cages
- age of flock: environmental build up of microbes, deterioration in egg and eggshell quality, effect of disease and stress on oviduct function
- collection, storage and transport and handling of eggs |
|
|
Term
|
Definition
- on farm biosecurity and procedure
- during transport biosecurity and procedure
- at the hatchery biosecurity and procedure |
|
|
Term
|
Definition
- on farm biosecurity and procedure
- during transport biosecurity and procedure
- within the packing station/processing plant biosecurity and procedure
- within the retail sector and in the home- no real control |
|
|
Term
| contamination of eggs by potential human pathogens |
|
Definition
|
|
Term
|
Definition
- low surveilance on the shell of eggs
- problem mainly associated with raw poultry meat |
|
|
Term
|
Definition
- many serotypes found on the eggshell but S. enteritis PT4 is mainly isolated from the egg contents
- survival enhances high RH/low T
- contamination of contents
- low inoculum can induce illness
- 2-3 wk lag period in growth linked to egg age/storage |
|
|
Term
| FSA survey of salmonella contamination of UK produced shell eggs on sale |
|
Definition
- establish prevalence of salmonella contamination in UK
- determine if this has changed since last survey in 1995 |
|
|
Term
| Regulations and codes of practice on the prevention and control of contamination of table eggs |
|
Definition
- poultry laying flocks order
- poultry breeding flocks and hatcheries order
- codes of practice relating to production of animal feeds and raw materials
- Lion code: testing vaccination of all layer flocks against S.e not S.t
EU zoonosis directive |
|
|
Term
|
Definition
- preplacement testing: 1 blue sponge or swab from each of the following Nine areas per house, rodent faeces or swab from bait box
Every 15 weeks:
- take 2 pair of boot swabs ( 2 X 150g faeces for caged birds) Per house |
|
|
Term
| if salmonella enteritidis or salmonella typhimurium is suspected on a holding |
|
Definition
- can not sell eggs as class A from that house
- all flocks on holding tested for salmonella
- retest of the suspect flock
- bankrupt
- the use of ab to treat salmonella is not permitted within the EU
- on line screening and removal of cracked and dirty eggs packing stations |
|
|
Term
|
Definition
0 - for organic egg production
1- for free range egg production
2- for barn egg production and
3- for cage egg production
|
|
|
Term
| uncontrollable factors which increase the risk to |
|
Definition
- poor kitchen hygeine
- exposing eggs to time and temp abuse
- eating raw and undercooked eggs
- reheating particularly cooked eggs
- cracking a large number of eggs at one time and combining them
- mixing egg shell with the egg contents |
|
|
Term
| control at the farm level for hatching eggs |
|
Definition
- nest box hygeine
- egg collection
- egg grading
- egg storage
- egg disinfection
- monitoring
- nutrition |
|
|
Term
|
Definition
- fumigation
- chemical
- uv light
- egg washing |
|
|
Term
| chemical cleaning and disinfection |
|
Definition
- chlorine based disinfection
- chemical ceases to be active in the presence of organic matter- heavily contaminated eggs or egg contents
- cross contamination once all the chemical is washed out
|
|
|
Term
|
Definition
- applies to farm and hatchery eggs stores and transport conditions
- the egg is being stored from when it leaves the hen till when it enters the setter
- Hygeine- thoroughly clean and disinfect the egg store between pick ups, remember fan blades and grilss
environment: 16-18C & 70-80% RH with even air circulation |
|
|
Term
| Influence on contamination caused by poor storage conditions |
|
Definition
too warm: encrouages bacterial growth
too cold: Danger of condensation
High humidity: encourages fungal growth
air flow: too much- fluctuating conditions: too little- eggs can re warm |
|
|
Term
|
Definition
A hatching egg is an egg from a breeder that is destined to go to the hatchery to produce a chick.
The key objective is to produce strong, healthy 7 day old chicks. (Optimum quality of chicks for good growth and survivability not maximum number of chicks).
Correct egg management reduces the ‘hatch window’ and reduces the overall hatch time with the result that the chicks to hatch first remain in the hatcher for a shorter time and at take off are less stressed, less dehydrated and have more yolk reserves intact.
|
|
|
Term
|
Definition
The eggs are graded on the farm and/or in the hatchery. They should be crack free. Correct Egg shape and correct size and weight – not too small and not double yolkers. Must be Clean and from flocks of known Salmonella and Mycoplasma status.
|
|
|
Term
|
Definition
Also known by a variety of other names such as ‘mushy chick disease’, navel infection, chick septicaemia etc. Yolk sac infection requires a source of infection (pre-, during or post incubation) and a route of entry (usually an unhealed navel). So, if have problem, do not just focus on the cause but try to work out where the bacteria have come from.
|
|
|
Term
|
Definition
Keep contents dry and clean. Regularly replace contents. Adequate height above floor. Regular egg collections. Avoid broody hens. Use of floor slats to clean feet on the approach to the nest box.
|
|
|
