EggEgg

Egg production and Egg production and consumptionconsumption

► Egg: egg produced by hens, ducks, geese, turkeys, Egg: egg produced by hens, ducks, geese, turkeys, guinea fowls or quails.guinea fowls or quails.

► One of the most important food of animal origin:One of the most important food of animal origin: economicaleconomical quickquick convenientconvenient easy to prepareeasy to prepare easily digestibleeasily digestible high nutritive value due to egg proteinshigh nutritive value due to egg proteins

(Egg proteins are ranked among the highest quality (Egg proteins are ranked among the highest quality proteins known for human consumption.)proteins known for human consumption.)

Egg protein contains all the essential amino-acids required Egg protein contains all the essential amino-acids required in the human in the human diet.diet.

The egg proteins are of such high quality that nutritionists The egg proteins are of such high quality that nutritionists use the egg as a standard of reference, against which other use the egg as a standard of reference, against which other proteins in foods are evaluated.proteins in foods are evaluated.

Eggs are also low in calories (one can use eggs in a low Eggs are also low in calories (one can use eggs in a low calorie diet).calorie diet).

►The eggs are also used The eggs are also used in medicine: in production of vaccinesin medicine: in production of vaccines in microbiology: often make a part of in microbiology: often make a part of

the culture mediathe culture media in glue-production (egg white)in glue-production (egg white) in tanning industry (egg yolk)in tanning industry (egg yolk) important raw material in the production important raw material in the production

of soaps, shampoos, etc.of soaps, shampoos, etc.

Formation-developing of Formation-developing of eggegg

► The yolk of the egg is the matured ovum that is The yolk of the egg is the matured ovum that is formed in the left ovary of the poultry. formed in the left ovary of the poultry.

► When the ovum reaches the appropriate size, it When the ovum reaches the appropriate size, it is released from the follicle and is fallen into is released from the follicle and is fallen into the funnel shaped diverticulum of the oviduct. the funnel shaped diverticulum of the oviduct.

► The ovulation is 30-60 minutes after the laying The ovulation is 30-60 minutes after the laying of the previous one. of the previous one.

► The ovum is surrounded by the vitelline The ovum is surrounded by the vitelline membrane.membrane.

► The ovum advances rotating in the lumen of The ovum advances rotating in the lumen of oviduct. While advancing, from the secretum of oviduct. While advancing, from the secretum of closely located glands, the inner tenuous, the closely located glands, the inner tenuous, the middle dense and the outer tenuous albumen middle dense and the outer tenuous albumen layers and the chalaza that are between the layers and the chalaza that are between the middle layer and inner shell membrane are middle layer and inner shell membrane are formed. formed.

► In the isthmus and in the next part of oviduct, the In the isthmus and in the next part of oviduct, the double shell membrane and the calcareous shell double shell membrane and the calcareous shell are formed, respectively. are formed, respectively.

► The latter will be covered by the cuticle just before The latter will be covered by the cuticle just before laying. The double shell membrane is separated at laying. The double shell membrane is separated at the blunted end of the egg after laying)the blunted end of the egg after laying)

Physico-chemical properties Physico-chemical properties of eggof egg

► The yolk contains significant quantities of vitamin The yolk contains significant quantities of vitamin A, pigment (carotinoids) and lecithin (12%).A, pigment (carotinoids) and lecithin (12%).

► The egg contains a significant quantity of The egg contains a significant quantity of enzymes (trypsine, erepsine, lipase). Their enzymes (trypsine, erepsine, lipase). Their quantity however, is increased significantly at the quantity however, is increased significantly at the beginning of development of the embryo. beginning of development of the embryo.

► Special importance has the Special importance has the lisosyme lisosyme located in located in the the albumen layeralbumen layer. It inhibits the development of . It inhibits the development of bacteria that penetrate through the pores into the bacteria that penetrate through the pores into the egg. The inhibitory action of lisosyme is egg. The inhibitory action of lisosyme is inactivated by the yolk (in eggs, in which the yolk inactivated by the yolk (in eggs, in which the yolk and albumen is mixed together, bacteria can and albumen is mixed together, bacteria can proliferate well).proliferate well).

Physico-chemical properties Physico-chemical properties of eggof egg

►Albumen layers of egg Albumen layers of egg precipitate precipitate at at 57-6057-60°°C while the yolk at 65-70C while the yolk at 65-70°°C. The C. The pHpH of albumen layers of fresh egg is of albumen layers of fresh egg is 7.6. 7.6.

►Releasing the high carbon dioxide Releasing the high carbon dioxide content in contact with air, the pH of content in contact with air, the pH of egg is elevated up to 9.4-9.6. egg is elevated up to 9.4-9.6. TThis is not his is not the result of bacterial processes! the result of bacterial processes!

►The pH of the yolk is 6.0 in fresh egg.The pH of the yolk is 6.0 in fresh egg.► Elevated yolk pH indicates rotting.Elevated yolk pH indicates rotting.

The chemical composition The chemical composition of eggof egg

Whole egg Albumen Yolk of egg

Water 73. 6 87.9 48. 7

Egg protein 12.8 10.6 16.6

Fat 11.8 - 32.6

Carbohydrate 1.0 0.9 1.0

Ash 0.8 0.6 1.0

pHpHFresh

eggAfter few

hours

Albumen layers

7,6 9,3-9,6 The increased pH value is caused by the escape of CO2 from the egg; it’s

NOT the result of bacterial processes!

Yolk 6,0 6,0 The elevated pH value always indicates rotting.

YOLKYOLK

► 30% of total egg weight30% of total egg weight► major source of egg vitamins, minerals and fatmajor source of egg vitamins, minerals and fat► It’s enclosed by the vitelline membrane (it loses It’s enclosed by the vitelline membrane (it loses

thickness and elasticity as it ages, which may thickness and elasticity as it ages, which may result flattening or damage to the vitelline result flattening or damage to the vitelline membrane).membrane).

► Yellow colour: the carotenoid pigments give the Yellow colour: the carotenoid pigments give the characteristic colour (cryptoxanthine, alcohol characteristic colour (cryptoxanthine, alcohol soluble xanthophyles, carotens).soluble xanthophyles, carotens).

► Most important sources of natural pigments are:Most important sources of natural pigments are: yellow maiseyellow maise dried cloverdried clover hay-mealhay-meal red pepper, seaweed may be added to feed to increase red pepper, seaweed may be added to feed to increase

the pigment effectthe pigment effect

YolkYolk

►Yolk colour can vary from light Yolk colour can vary from light green to light reddish but doesn’t green to light reddish but doesn’t indicate nutritive content.indicate nutritive content.

►Coagulation point: 65-70 Coagulation point: 65-70 °°C (addition C (addition of salt or sugar increases the of salt or sugar increases the coagulation temperature).coagulation temperature).

►Freezing point: -0,58 Freezing point: -0,58 °°CC

EGG WHITE (ALBUMEN)EGG WHITE (ALBUMEN)

3(4) layers:3(4) layers:► Inner thick (chalaziferous) layerInner thick (chalaziferous) layer: :

2 whitish cords (chalaza cords), they suspend the yolk 2 whitish cords (chalaza cords), they suspend the yolk in the middle of the egg.in the middle of the egg.

Gel (84% water)Gel (84% water) With aging it becomes thinner, so the yolk may shift With aging it becomes thinner, so the yolk may shift

to a point under the shell surface.to a point under the shell surface.► Inner thin layerInner thin layer

amount depends on the breed of the hen, the amount depends on the breed of the hen, the temperature and the age during storage.temperature and the age during storage.

Sol (86,4% water): colloidal proteins in the solution.Sol (86,4% water): colloidal proteins in the solution. Amount of this part increases during storage.Amount of this part increases during storage.

► Outer thick layer (“albumen bag”)Outer thick layer (“albumen bag”) 60% of the total white mass. Amount depends on the 60% of the total white mass. Amount depends on the

breed and storage.breed and storage. Gel (87,6% water)Gel (87,6% water)

► Outer thin layerOuter thin layer: covers the albumen bag and : covers the albumen bag and the chalaza cords in places where they touch the the chalaza cords in places where they touch the shell.shell.

► Contains most water (88,8%)Contains most water (88,8%)► Under a candling light albumen must be clear and Under a candling light albumen must be clear and

thick without spots. Immediately after the egg is thick without spots. Immediately after the egg is broken the white becomes cloudy due to CO2 broken the white becomes cloudy due to CO2 accumulation.accumulation.

► Coagulation point: starts at 57(60) oC, finishes at Coagulation point: starts at 57(60) oC, finishes at 80 oC80 oC

► Freezing point: -0,45 oC (older egg: water content Freezing point: -0,45 oC (older egg: water content decreases, so the freezing point will be at lower decreases, so the freezing point will be at lower temperature)temperature)

SHELLSHELL

► largely calcium-carbonatelargely calcium-carbonate► white or brown (depending on the breed of white or brown (depending on the breed of

chicken)chicken)► Colour does not affect egg quality, cooking Colour does not affect egg quality, cooking

characteristics or nutritive value.characteristics or nutritive value.► Colour is influenced by ovoporphyrin. It’s formed Colour is influenced by ovoporphyrin. It’s formed

from haemoglobin and it’s able to fluoresce from haemoglobin and it’s able to fluoresce (velvet red under UV light)(velvet red under UV light)

► Pores: ~8000/shell (many of them do not Pores: ~8000/shell (many of them do not completely penetrate the shell)completely penetrate the shell)

► Firmness: depends mainly on composition, Firmness: depends mainly on composition, thickness and general soundness.thickness and general soundness.

ShellShell

► Low resistance:Low resistance: age of the laying henage of the laying hen shortage of calcium, phosphorus, manganese, zinc shortage of calcium, phosphorus, manganese, zinc

and vitaminsand vitamins too much sodium chloride in the feedtoo much sodium chloride in the feed presence of medicines in the feedpresence of medicines in the feed

► Water permeability: depends on many factorsWater permeability: depends on many factors individual characteristics of the laying henindividual characteristics of the laying hen breed and linebreed and line composition of the feed mixturecomposition of the feed mixture

AIR CELLAIR CELL

► It’s formed immediately after laying.It’s formed immediately after laying.► It’s caused by a difference in the It’s caused by a difference in the

temperature of the hen’s body (40 temperature of the hen’s body (40 °°C) C) and the external environment (18-20 and the external environment (18-20 °°C); so the liquid egg content shrinks.C); so the liquid egg content shrinks.

► It’s formed on the blunt edge of the It’s formed on the blunt edge of the egg, because the majority of the shell egg, because the majority of the shell pores are present here.pores are present here.

► Height: 4-5 mm in the fresh egg.Height: 4-5 mm in the fresh egg.

► COLOURCOLOUR Yolk: deep yellow or gold-orange are preferred.Yolk: deep yellow or gold-orange are preferred.

► ODOURODOUR immediately after laying is not specificimmediately after laying is not specific certain odour occurs later during storagecertain odour occurs later during storage neutral odour is requiredneutral odour is required

► FLAVOURFLAVOUR pleasant and deliciouspleasant and delicious albumen: no characteristic flavouralbumen: no characteristic flavour Flavour is mainly influenced by the composition of the Flavour is mainly influenced by the composition of the

feed mixture.feed mixture. High betain or fish-meal content of the feed mixture High betain or fish-meal content of the feed mixture

causes fish flavour.causes fish flavour.

Disorders of the eggDisorders of the egg

► disorders due to abnormal disorders due to abnormal development of eggdevelopment of egg

► disorders caused by external factorsdisorders caused by external factors► disorders, abnormalities originated disorders, abnormalities originated

during storageduring storage

DISORDERS OF THE FRESH DISORDERS OF THE FRESH EGGEGG

► The disorders of the fresh egg are present already The disorders of the fresh egg are present already at the moment of laying. Though, these eggs are fit at the moment of laying. Though, these eggs are fit for human consumption but are excluded from for human consumption but are excluded from distribution.distribution.

► The disorders of the shell are hollows, protrusions, The disorders of the shell are hollows, protrusions, disjunctions up to distorted forms. disjunctions up to distorted forms.

► The “candle-broken” egg is formed during the The “candle-broken” egg is formed during the development of the egg. Upon a mechanical effect, development of the egg. Upon a mechanical effect, the developing egg is ruptured, later further the developing egg is ruptured, later further calciferous layers will cover this injury. The disorder calciferous layers will cover this injury. The disorder can be detected only by translumination. The can be detected only by translumination. The calcification of the shell is often disturbed due to calcification of the shell is often disturbed due to the illness of the oviduct or systemic disorder.the illness of the oviduct or systemic disorder.

► It is not a disorder but severe hygienic insufficiency It is not a disorder but severe hygienic insufficiency if the shell of egg is contaminated with faeces or if the shell of egg is contaminated with faeces or blood. blood.

Disorders of the yolkDisorders of the yolk

► complete absence of yolk,complete absence of yolk,► the presence of two or more yolks, the ovum may be the presence of two or more yolks, the ovum may be

separated in different measure.separated in different measure.► spotsspots can be seen on the vitelline that mostly is can be seen on the vitelline that mostly is

derived from water closed under the vitelline derived from water closed under the vitelline membrane during development. membrane during development.

► the yolk is greenish and is called: the yolk is greenish and is called: grass egggrass egg. . ► On the surface of yolk often On the surface of yolk often redred spots can be observed spots can be observed

deriving mainly from the oviduct. This is the blood deriving mainly from the oviduct. This is the blood spotted egg. spotted egg.

► The The meat spotsmeat spots are lighter in colour and are related to are lighter in colour and are related to tissue fragments derived from the oviduct and this is tissue fragments derived from the oviduct and this is qualified similarly to the blood spotted egg. qualified similarly to the blood spotted egg.

► Certain Certain parasitesparasites may be found in the egg. may be found in the egg. TTthey are they are not harmful but degustatingnot harmful but degustating

Disorders developing during Disorders developing during storagestorage

► The vitelline membrane is thinning and The vitelline membrane is thinning and might be ruptured during storage. The might be ruptured during storage. The result is the egg with result is the egg with mixturedmixtured yolk and yolk and albumen that is not suitable for albumen that is not suitable for consumption. The dense part of albumen consumption. The dense part of albumen is is diluted diluted and after a certain time only and after a certain time only thin albumen is present (sticked yolk-egg).thin albumen is present (sticked yolk-egg).

► The water loss is gradually developing The water loss is gradually developing through the pores leading to the through the pores leading to the enlargement of air space. This process, at enlargement of air space. This process, at 3737°°C and 50 % relative humidity can reach C and 50 % relative humidity can reach the “air-dry” condition. An intermediate the “air-dry” condition. An intermediate state of the process is the state of the process is the swimming swimming egg.egg.

►During storage, enzymes generate HDuring storage, enzymes generate H22S, S, NHNH33 and volatile fatty acids. The and volatile fatty acids. The changes of pH were discussed earlier.changes of pH were discussed earlier.

►The egg is frozen at - 0.5The egg is frozen at - 0.5°°C and it C and it becomes unsuitable for further storage.becomes unsuitable for further storage.

►Avoid the big differences in Avoid the big differences in temperature during storage, because temperature during storage, because the egg is “sweated," promoting the the egg is “sweated," promoting the proliferation of bacteriaproliferation of bacteria

Spoilage ofSpoilage of the egg during the egg during storage.storage.

► green green rotting (in basic medium) is caused by rotting (in basic medium) is caused by PseudomonasPseudomonas species that are penetrated into species that are penetrated into the egg from faeces. the egg from faeces.

► redred rotting (in acidic medium) by rotting (in acidic medium) by PseudomonasPseudomonas . .

► The yolk becomes black and hard (The yolk becomes black and hard (blackblack rotting), rotting), the albumen is evil-smelling upon the effect of the albumen is evil-smelling upon the effect of Proteus spp. (e.g. vulgaris). Proteus spp. (e.g. vulgaris).

► Yeasts can also penetrate into the egg during Yeasts can also penetrate into the egg during storage.storage.

► In the fertilised egg, the germ may start In the fertilised egg, the germ may start developing at low storage temperature of 37-38developing at low storage temperature of 37-38°°C. C. Under this condition after a certain time the Under this condition after a certain time the embryo dies and the embryo dies and the blood-ring eggblood-ring egg develop that develop that is unsuitable for human consumption.is unsuitable for human consumption.

The examination of the egg The examination of the egg (BATCH examination)(BATCH examination)

►Methods:Methods: TransluminationTranslumination ObservationObservation Breaking up (Each 10th of sample is Breaking up (Each 10th of sample is

broken up)broken up)

transluminattransluminationion

► individually or in industrial scaleindividually or in industrial scale In the individual procedure, the egg is kept between the In the individual procedure, the egg is kept between the

thumb and forefinger of left hand in horizontal position thumb and forefinger of left hand in horizontal position and is transluminated by light coming from a light and is transluminated by light coming from a light source having slit. During transluminating, the egg is source having slit. During transluminating, the egg is turned around its horizontal and vertical axises.turned around its horizontal and vertical axises.

In the industry, the transluminator is built in a defined In the industry, the transluminator is built in a defined point of the belt-conveyor of classification. point of the belt-conveyor of classification.

► Approximately 100 eggs are examined Approximately 100 eggs are examined simultaneously and the work requires to have simultaneously and the work requires to have good experience. good experience.

► Under normal conditions, the yolk and albumen Under normal conditions, the yolk and albumen parts are closely homogenous materials, the yolk parts are closely homogenous materials, the yolk might be slightly darker. The air space has a size might be slightly darker. The air space has a size described in the Standarddescribed in the Standard

► The inside of the egg can also be examined The inside of the egg can also be examined after breaking it. after breaking it.

► By opening the egg, it is possible to observe By opening the egg, it is possible to observe its organoleptic condition, the arrangement its organoleptic condition, the arrangement of parts of yolk and albumen and determine of parts of yolk and albumen and determine the so called indices. the so called indices.

► Rotting can be identified by translumination Rotting can be identified by translumination while bacterial examination can be carried while bacterial examination can be carried out only after breaking the egg.out only after breaking the egg.

► In case of abnormality, the further In case of abnormality, the further inspection is individualinspection is individual

►Rotting is caused by Rotting is caused by micrococci, micrococci, coliforms, aerobe sporular coliforms, aerobe sporular bacteria, Clostridia and bacteria, Clostridia and Flavobacteria.Flavobacteria. The spoilage of egg The spoilage of egg stored in storage houses often is stored in storage houses often is induced by moulds (penicillium, induced by moulds (penicillium, cladosporium, mucor and aspergillus cladosporium, mucor and aspergillus species).species).

►SalmonellaSalmonella

► the juice-egg can be prepared in a special way to the juice-egg can be prepared in a special way to avoid the contamination of the shell by faeces, yet avoid the contamination of the shell by faeces, yet the contamination with some salmonellas may occur. the contamination with some salmonellas may occur.

► small number of microbes usually do not cause food small number of microbes usually do not cause food intoxication because of the lisosyme content of the intoxication because of the lisosyme content of the cuticle and albumen, furthermore the disinfection of cuticle and albumen, furthermore the disinfection of the shell before breaking and the storage at an the shell before breaking and the storage at an appropriate low temperature inhibit the proliferation appropriate low temperature inhibit the proliferation of salmonellas.of salmonellas.

► A completely different issue is the non-fresh egg A completely different issue is the non-fresh egg removed by translumination on day 7 of hatching. It removed by translumination on day 7 of hatching. It must not use for direct consumption only for the must not use for direct consumption only for the preparation of juice-egg.preparation of juice-egg.

Judgement of egg and Judgement of egg and egg-preparationsegg-preparations

Condemned for human consumptionCondemned for human consumption

► Infertile hen’s egg. The hen egg is infertile if it was Infertile hen’s egg. The hen egg is infertile if it was withdrawn from the hatchery after the 7withdrawn from the hatchery after the 7thth day of incubation. day of incubation. At withdrawal of hatched egg of other poultry-species At withdrawal of hatched egg of other poultry-species disregarding the day of withdrawal.disregarding the day of withdrawal.

► Broken and organoleptically disordered eggs, Broken and organoleptically disordered eggs, ► mould-spotted, mould-spotted, ► rottedrotted► having mixed yolk and albumen, having mixed yolk and albumen, ► blood-ringblood-ring► parasites or otherwise dparasites or otherwise disgustingisgusting► Eggs infected with pathogen bacteria or the number of Eggs infected with pathogen bacteria or the number of

facultative pathogen or saprophyte bacteria or the residue facultative pathogen or saprophyte bacteria or the residue level is over the predetermined value laid down in level is over the predetermined value laid down in regulations or contaminated with other foreign material.regulations or contaminated with other foreign material.

► EggEgg Approved for human consumption (after heat-Approved for human consumption (after heat-treatment)treatment)

If the egg or its shell is contaminated, ruptured or If the egg or its shell is contaminated, ruptured or depressed, or having reduced, swimming, floating depressed, or having reduced, swimming, floating yolk, or blood spotted or meat spotted, or frozen.yolk, or blood spotted or meat spotted, or frozen.

► Egg productEgg product Condemned for human consumptionCondemned for human consumption

If the egg-preparation is prepared from water-bird’s If the egg-preparation is prepared from water-bird’s egg or it was treated with a prohibited compound egg or it was treated with a prohibited compound (or it is added to the preparation).(or it is added to the preparation).

Trade with egg or egg preparationsTrade with egg or egg preparations

Prohibited to sell of hatched, broken, Prohibited to sell of hatched, broken, washed or dry-cleaned eggs in market place or washed or dry-cleaned eggs in market place or at farm.at farm.

Eggs originated from different poultry Eggs originated from different poultry species must not be mixed during marketing.species must not be mixed during marketing.

Disinfected and unwashed eggs must not Disinfected and unwashed eggs must not be mixed or marketed as preserved egg. The fact be mixed or marketed as preserved egg. The fact of preservation must be labelled on the of preservation must be labelled on the collective-package.collective-package.

Marketing non-hen’s egg, the name of the Marketing non-hen’s egg, the name of the given species must be written in an attention given species must be written in an attention drawing manner at place of selling.drawing manner at place of selling.

VETERINARY VETERINARY INSPECTION OF INSPECTION OF

FRESH EGGS, EGG FRESH EGGS, EGG PRODUCTS AND PRODUCTS AND

HONEYHONEY

►REGULATION (EC) No 853/2004 OF REGULATION (EC) No 853/2004 OF THE EUROPEAN PARLAIMENT AND THE EUROPEAN PARLAIMENT AND OF THE COUNCIL of 29 April 2004OF THE COUNCIL of 29 April 2004

Laying down specific hygiene rules Laying down specific hygiene rules for food of animal originfor food of animal origin

REGULATION (EC) No 853/2004 OF THE REGULATION (EC) No 853/2004 OF THE EUROPEAN PARLAIMENT AND OF THE COUNCIL EUROPEAN PARLAIMENT AND OF THE COUNCIL

of 29 April 2004of 29 April 2004

► TermsTerms EggsEggs means egg in shell (other than broken, means egg in shell (other than broken,

incubated or cooked eggs) that are produced by incubated or cooked eggs) that are produced by farmed birds and are fit for direct human farmed birds and are fit for direct human consumption consumption or or for the preparation of egg for the preparation of egg products.products.

Liquid eggLiquid egg means unprocessed egg contents after means unprocessed egg contents after removal of the shell.removal of the shell.

Cracked eggsCracked eggs means eggs with damaged shell means eggs with damaged shell and intact membranes.and intact membranes.

Packing centrePacking centre means an establishment where means an establishment where eggs are graded by quality and weight.eggs are graded by quality and weight.

Egg productsEgg products means processed products resulting means processed products resulting from the processing of eggs, or various from the processing of eggs, or various components or mixture of eggs, or from the components or mixture of eggs, or from the further processing of such processed products.further processing of such processed products.

EGGSEGGS

► At the producer’s premises, and until sale to At the producer’s premises, and until sale to the consumer, eggs must be kept clean, dry, the consumer, eggs must be kept clean, dry, free of extraneous odour, effectively protected free of extraneous odour, effectively protected from shocks and out of direct sunshine.from shocks and out of direct sunshine.

► Eggs must be stored and transported at a Eggs must be stored and transported at a temperature, preferably temperature, preferably constantconstant, that is best , that is best suited to assure optimal conservation of their suited to assure optimal conservation of their hygiene properties.hygiene properties.

► Eggs must be deliverEggs must be delivereed to the consumer d to the consumer within a maximum time limit of 21 days of within a maximum time limit of 21 days of layinglaying

EGG PRODUCTSEGG PRODUCTS

REQUIREMENTS FOR ESTABLISHMENTSREQUIREMENTS FOR ESTABLISHMENTS Food business operators must ensure that Food business operators must ensure that

establishments for the manufacture of egg establishments for the manufacture of egg products are constructed, laid out and products are constructed, laid out and equipped so as to ensure equipped so as to ensure separation separation of the of the following operations:following operations:

washing, drying and disinfecting dirty eggs, washing, drying and disinfecting dirty eggs, where carried outwhere carried out

breaking eggs, collecting their contents and breaking eggs, collecting their contents and removing parts of shells and membranes, andremoving parts of shells and membranes, and

RAW MATERIALS FOR THE RAW MATERIALS FOR THE MANUFACTURE OF EGG PRODUCTSMANUFACTURE OF EGG PRODUCTS

► Food business operators must ensure Food business operators must ensure that raw materials used to manufacture that raw materials used to manufacture egg products comply with the following egg products comply with the following requirements.requirements.

The shells of eggs used in the manufacture The shells of eggs used in the manufacture of egg products must be of egg products must be fully developedfully developed and and contain contain no breaksno breaks..

However, cracked eggs may be used for the However, cracked eggs may be used for the manufacture of egg products if the manufacture of egg products if the establishment of production or a packing establishment of production or a packing centre delivers them directly to a processing centre delivers them directly to a processing establishment, where they must be broken establishment, where they must be broken as soon as possible.as soon as possible.

Liquid egg obtained in an establishment Liquid egg obtained in an establishment approved for that purpose may be used as approved for that purpose may be used as raw material. raw material.

COMMISSION REGULATION (EC) No COMMISSION REGULATION (EC) No 2073/20052073/2005

On microbiological criteria for On microbiological criteria for foodstuffsfoodstuffs

► Egg productsEgg products, , salmonella,salmonella, excluding products excluding products where the manufacturing process or the where the manufacturing process or the composition of products will eliminate the composition of products will eliminate the salmonellasalmonella risk.risk. n = 5, c = 0, m and M: absence in 25 g (for products placed n = 5, c = 0, m and M: absence in 25 g (for products placed

to the market during their shelf-life)to the market during their shelf-life)► Ready-to-eat foods containing Ready-to-eat foods containing raw eggraw egg, ,

salmonella,salmonella, excluding products where the excluding products where the manufacturing process or the composition of the manufacturing process or the composition of the product will eliminate the salmonella risk.product will eliminate the salmonella risk. N = 5, c = 0, m and M: absence in 25 g or ml (for products N = 5, c = 0, m and M: absence in 25 g or ml (for products

placed to the market during their shelf-life)placed to the market during their shelf-life)► Egg products, Egg products, enterobacteriaceaeenterobacteriaceae

N = 5, c = 2, m = 10 cfu/g or ml, M = 100 cfu/g or ml, the N = 5, c = 2, m = 10 cfu/g or ml, M = 100 cfu/g or ml, the criterion applied at the end of the manufactureing process, criterion applied at the end of the manufactureing process, In case of unsatisfactory result, checks on the efficiency of In case of unsatisfactory result, checks on the efficiency of the heat treatment and prevention of recontamination.the heat treatment and prevention of recontamination.

honeyhoney

►Honey is the natural sweet substance Honey is the natural sweet substance produced by honey bees from the nectar produced by honey bees from the nectar of plants or from secretions of living parts of plants or from secretions of living parts of plants or excretions of plant sucking of plants or excretions of plant sucking insects on the living parts of plants, which insects on the living parts of plants, which the bees collect, transform by combining the bees collect, transform by combining with specific substances of their own, with specific substances of their own, deposit, dehydrate, store and leave in the deposit, dehydrate, store and leave in the honey comb to ripen and mature honey comb to ripen and mature

►Honey intended for human Honey intended for human consumption must occasionally be consumption must occasionally be checked by the official veterinarian at checked by the official veterinarian at site of production or at industrial site of production or at industrial processing.processing.

►The honey is presented for official The honey is presented for official veterinary inspection in the transport veterinary inspection in the transport reservoir or in clean, colourless, closed reservoir or in clean, colourless, closed transparent glass jars.transparent glass jars.

► The organoleptic examination of honey is The organoleptic examination of honey is carried out at ambient temperature and at carried out at ambient temperature and at appropriate natural light by observation, and appropriate natural light by observation, and by taste and olfactory evaluation. For by taste and olfactory evaluation. For detecting potential non-visible contamination, detecting potential non-visible contamination, microscopic examination is necessary.microscopic examination is necessary.

► On suspect or occasionally, the organoleptic On suspect or occasionally, the organoleptic and microscopic inspection must be and microscopic inspection must be supplemented by laboratory examination for supplemented by laboratory examination for microbiological or chemical (antibiotics, plant microbiological or chemical (antibiotics, plant poisons, pesticides) contamination.poisons, pesticides) contamination.

► Judgement:Judgement: Approved/fit for human consumptionApproved/fit for human consumption Condemned/unfit for human consumptionCondemned/unfit for human consumption

The honey isThe honey is condemned/unfit condemned/unfit for human consumption iffor human consumption if::

► If American or European faulbrood is present in the If American or European faulbrood is present in the apiaryapiary

► Greatly infected with nosema sporesGreatly infected with nosema spores► Pathogen or contaminating microbes are present in Pathogen or contaminating microbes are present in

a quantity over the standarda quantity over the standard► Highly contaminated with dead bees or with their Highly contaminated with dead bees or with their

development forms, with other insects, plant parts, development forms, with other insects, plant parts, minerals (e.g. tarry)minerals (e.g. tarry)

► MoldedMolded► FermentedFermented► Having abnormal odour on any reasonHaving abnormal odour on any reason► Contains chemical(s) above the corresponding MRLContains chemical(s) above the corresponding MRL► AdulteratedAdulterated► Ilegally marketedIlegally marketed

►bees must not be fed by honey, sugar bees must not be fed by honey, sugar syrup, sugar pellet containing syrup, sugar pellet containing antibiotics during the honey collecting antibiotics during the honey collecting period.period.

MICROBIOLOGICAL CHARACTERISTICS MICROBIOLOGICAL CHARACTERISTICS

OF HONEY AND PROPOLISOF HONEY AND PROPOLIS ► Honey is a pure natural substance, mostly composed Honey is a pure natural substance, mostly composed

of different sugars, the monosaccharides, fructose of different sugars, the monosaccharides, fructose and glucose being the main components, with and glucose being the main components, with average proportions of 38% and 32%, respectively.average proportions of 38% and 32%, respectively.

► In addition to fructose, glucose and 17-18% In addition to fructose, glucose and 17-18% moisture, honey contains a seletion of over 20 moisture, honey contains a seletion of over 20 different sugars, with their total proportion being different sugars, with their total proportion being approximately 9%. approximately 9%.

► The rest of the honey, about 3%, is made up of small The rest of the honey, about 3%, is made up of small amounts of other substances such as proteins, amounts of other substances such as proteins, vitamins and minerals. vitamins and minerals.

► The moisture content is recommended to be no The moisture content is recommended to be no more than 20%, and the level of more than 20%, and the level of hydroxymethylfurfural (HMF), which is related to the hydroxymethylfurfural (HMF), which is related to the aging of honey, to not exceed 40 mg/kg, excluding aging of honey, to not exceed 40 mg/kg, excluding honey produced in tropical areas, for which the honey produced in tropical areas, for which the highest level of HMF allowed is 80 mg/kg highest level of HMF allowed is 80 mg/kg

► Due to the high sugar content, an average Due to the high sugar content, an average pH of 3.9 and water activity between 0.5 pH of 3.9 and water activity between 0.5 and 0.6, microorganisms are not able to and 0.6, microorganisms are not able to grow in ripe honey, grow in ripe honey,

► the only microorganisms present are spores the only microorganisms present are spores of certain bacteria and yeasts. of certain bacteria and yeasts.

► If the moisture content is increased to more If the moisture content is increased to more than 20%, the yeast spores may germinate than 20%, the yeast spores may germinate and cause spoilage by fermentation.and cause spoilage by fermentation.

► Spores of the genus Spores of the genus BacillusBacillus are regularly are regularly found in honey, and organisms of the genus found in honey, and organisms of the genus ClostridiumClostridium may also be present may also be present

Factors contributing to the Factors contributing to the inhibitory activity of honeyinhibitory activity of honey::

► High osmotic pressure as a consequance of high High osmotic pressure as a consequance of high sugar contentsugar content

► Low water activityLow water activity► Low protein contentLow protein content► Low pH valueLow pH value► Low redox potential due to the high number of Low redox potential due to the high number of

reducing sugarsreducing sugars► High viscosityHigh viscosity► The glucose oxidase system forming hydrogen The glucose oxidase system forming hydrogen

peroxideperoxide► Other antimicrobial agents such as flavonoids, Other antimicrobial agents such as flavonoids,

lysozyme, phenolic acids and terpeneslysozyme, phenolic acids and terpenes

► The antibacterial activity of honey is heat-labile, but The antibacterial activity of honey is heat-labile, but it was shown that honey sterilized by gamma-it was shown that honey sterilized by gamma-irradiation does not lose its antibacterial irradiation does not lose its antibacterial effectiveness, and could thus be used in alternative effectiveness, and could thus be used in alternative wound management.wound management.

► Besides honey and beewax, bees produce propolis, Besides honey and beewax, bees produce propolis, colloquially referred to as „bee glue”. It is a resinous colloquially referred to as „bee glue”. It is a resinous substance collected from various plant sources and substance collected from various plant sources and used to seal holes in honeycombs and to coat parts used to seal holes in honeycombs and to coat parts of the hive. Although the chemical composition of of the hive. Although the chemical composition of propolis may vary depending on plant origin, propolis may vary depending on plant origin, geographic origin or breed of the bees., the geographic origin or breed of the bees., the antibacterial activity of propolis, especially against antibacterial activity of propolis, especially against Gram-positive bacteria and yeasts, has consistently Gram-positive bacteria and yeasts, has consistently been shown and it is higher than of honey. been shown and it is higher than of honey.