Egg quality - Food quality of eggs
4 important questions on Egg quality - Food quality of eggs
How is food poisoning caused?
- due to wrong handling or washing
- 75% of cases due to bad preparation of eggs (raw)
- via dirty equipment
What measures could be taken to decrease egg hazards?
- Measures should be taken at private, regional, national and international level
- food safety programs for risk assessment, communication and reduction of the problem
- consumer education programs
- GMP (good manifacturing practices)
- HACCP (Hazzard analysis and critical control points)
- BRC (binding corporate rules)
- monitoring programs
Government monitoring: what is integral chain management? IKB-eggs
Have rules and hygienic standards for producers of poultry meat and eggs in the Netherlands
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What does NVWA monitoring entail?
- they check 1 to 2 times per year for salmonella
- sampling types:
- manure
- cloaca
- blood
- feathers
- they check for Campylobacter (bacteria) at rearing farms and patent stock hatcheries
The question on the page originate from the summary of the following study material:
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