Study of retail egg supply chain for quality in relation to level of sanitization and farm of origin
Study of retail egg supply chain for quality in relation to level of sanitization and farm of origin
In the present cross-sectional study, eggs collected from retail outlets were analyzed for physicochemical and microbialquality. Comparisons were made between “sanitized” (cleaned, sanitized, and retailed after packaging) and “unsanitized” (not subjectedto cleaning, sanitization, and packaging) retail table eggs that originated from “commercial” and “backyard” (eggs retailed loose withoutany cleaning, sanitization, or packaging) farms. A total of 1120 eggs collected from retail markets were analyzed for physicochemical(weight, shell thickness, shape, yolk index, albumen index, Haugh unit, color, and pH) and microbial (total viable count, and yeast andmold counts) characteristics. Eggs collected from retail markets were found to significantly differ with respect to weight, shell thickness,yolk index, albumen index, Haugh unit, yolk color, and total viable counts (P < 0.01), but not shape index, pH, or yeast and moldcounts. Discriminant analysis corroborated the categorization of table eggs and results of the present study showed differentiation oforigin of table eggs based on physicochemical characteristics whereby processed eggs possessed better microbial quality attributes thanunprocessed and backyard eggs. Processing of table eggs encompassing hygienic handling, cold storage, and treatment of eggs woulddeliver wholesome eggs to the consumers through the retail table egg supply chain.
___
- 1. Koç M, Koç B, Susyal G, Yilmazer MS, Ertekin FK et al.
Functional and physicochemical properties of whole egg
powder: effect of spray drying conditions. Journal of Food
Science and Technology 2011; 48 (2): 141-149. doi: 10.1007/
s13197-010-0159-1
- 2. Jones DR, Northcutt JK. A survey of common practices in
shell egg processing facilities and water use. International
Journal of Poultry Science 2005; 4 (10): 734-736. doi: 10.3923/
ijps.2005.734.736
- 3. Solomon SE. Egg and Eggshell Quality. Aylesbury, UK: Wolfe
Publishing Ltd.; 1991.
- 4. Mendes FR, Andrade MA, Café MB, Santos JS, Lacerda MJ
et al. Physical and chemical quality of sanitized commercial
eggs experimentally contaminated with Pseudomonas
aeruginosa and refrigerated during storage. Revista Brasileira
de Zootecnia 2012; 41 (10): 2211-2218. doi: 10.1590/S1516-
35982012001000011
- 5. Haugh RR. The Haugh unit for measuring egg quality. United
States Egg and Poultry Magazine 1937; 43: 522-525.
- 6. Keener KM, McAvoy KC, Foegeding JB, Curtis PA, Anderson
KE et al. Effect of testing temperature on internal egg quality
measurements. Poultry Science 2006; 85 (3): 550-555. doi:
10.1093/ps/85.3.550
- 7. Ratnayake WS, Geera B, Rybak DA. Effects of egg and
egg replacers on yellow cake product quality. Journal of
Food Processing and Preservation 2012; 36 (1): 21-29. doi:
10.1111/J.1745-4549.2011.00547.X
- 8. Yenice G, Kaynar O, Ileriturk M, Hira F, Hayirli A. Quality of
eggs in different production systems. Czech Journal of Food
Sciences 2016; 34 (4): 370-376. doi: 10.17221/33/2016-CJFS
- 9. Meng F, Chen D, Li X, Li J, Bao J. Effects of large or small
furnished cages on performance, welfare and egg quality of
laying hens. Animal Production Science 2015; 55 (6): 793-798.
doi: 10.1071/AN13552
- 10. Campopas. Manual de segurança e qualidade para a avicultura
de postura. Brasília, Brazil: Embrapa; 2004 (in Portuguese).
- 11. Sparks NH, Board RG. Cuticle, shell porosity and water uptake
through hens’ eggshells. British Poultry Science 1984; 25 (2):
267-276. doi: 10.1080/00071668408454866
- 12. Vandyousefi S, Bhargava K. Formulation and application
of cinnamon oil–chitosan emulsion coating to increase the
internal quality and shelf‐life of shelled eggs. Journal of Food
Processing and Preservation 2017; 41 (2): e12859. doi: 10.1111/
jfpp.12859
- 13. Board RG, Sparks NHC, Tranter HS. Antimicrobial defense
of avian eggs. In: Gould GW (editor). Natural Antimicrobial
Systems. Bath, UK: Bath University Press; 1986. pp. 82-96.
- 14. Pascoal LA, Bento FDJ, dos Santos WS, Silva RS, Dourado LR
et al. Quality of eggs marketed in different establishments in
the city of Imperatriz-MA. Brazilian Journal of Animal Health
and Production 2008; 9 (1): 150-157.
- 15. Spada FP, Gutierrez ÉMR, de Souza MC, Brazaca SGC, Lemes
DEA et al. Viscosity of egg white from hens of different
strains fed with commercial and natural additives. Ciência e
Tecnologia de Alimentos Campinas 2012; 32 (1): 47-51. doi:
10.1590/S0101-20612012005000017
- 16. Koppel K, Timberg L, Shalimov R, Vázquez-Araújo L,
Carbonell-Barracchina AA et al. Purchase, storage, and
preparation of eggs and poultry in selected European countries:
a preliminary study. British Food Journal 2015; 117 (2): 749-
765. doi: 10.1108/BFJ-01-2014-0021
- 17. Panda PC. Shape and Texture. Textbook on Egg and Poultry
Technology. 1st ed. New Delhi, India: Vikas Publishing; 1996.
- 18. Eisen EJ, Bohren BB, McKean HE. The Haugh unit as a
measure of egg albumen quality. Poultry Science 1962; 41 (5):
1461-1468. doi: 10.3382/ps.0411461
- 19. Food and Drug Administration. Bacteriological Analytical
Manual. Washington, DC, USA: FDA; 2001.
- 20. USDA. United States Standards, Grades, and Weight Classes
for Shell Eggs. Washington, DC, USA: USDA; 2000.
- 21. Ahn DU, Kim SM, Shu H. Effect of egg size and strain and age
of hens on the solids content of chicken eggs. Poultry Science
1997; 76: 914-919. doi: 10.1093/ps/76.6.914
- 22. AGMARK. Table Eggs Grading and Marking Rules. Schedule
II: 1-2. New Delhi, India: AGMARK; 1968.
- 23. Al-Obaidi FA, Al-Shadeedi SM, Al-Dalawi RH, Center AS.
Quality, chemical and microbial characteristics of table eggs
at retail stores in Baghdad. International Journal of Poultry
Science 2011; 10 (5): 381-385. doi: 10.3923/ijps.2011.381.385
- 24. Hussain S, Ahmed Z, Khan MN, Khan TA. A study on quality
traits of chicken eggs collected from different areas of Karachi.
Sarhad Journal of Agriculture 2013; 29 (2): 255-259.
- 25. Niranjan M, Sharma RP, Rajkumar U, Chatterjee RN, Reddy
BL et al. Egg quality traits in chicken varieties developed for
backyard poultry farming in India. Livestock Research for
Rural Development 2008; 20: 12.
- 26. Parmar SN, Thakur MS, Tomar SS, Pillai PV. Evaluation of
egg quality traits in indigenous Kadaknath breed of poultry.
Livestock Research for Rural Development 2006; 18 (9): 2006.
- 27. Jayasena DD, Cyril HW, Jo C. Evaluation of egg quality traits
in the wholesale market in Sri Lanka during the storage period.
Journal of Animal Science and Technology. 2012; 54 (3): 209-
217. doi: 10.5187/JAST.2012.54.3.209
- 28. Bell DD. Egg production and egg weight standards for tableegg
layers. In: Bell DD (editor). Commercial Chicken Meat and
Egg Production. Boston, MA, USA: Springer; 2002. pp. 1079-
1090.
- 29. Altuntaş E, Şekeroğlu A. Effect of egg shape index on mechanical
properties of chicken eggs. Journal of Food Engineering 2008;
85 (4): 606-612. doi: 10.1016/j.jfoodeng.2007.08.022
- 30. Duman M, Sekeroglu A, Yildirim A, Eleroglu H, Camci
O. Relation between egg shape index and egg quality
characteristics. European Poultry Science 2016; 80: 1-9. doi:
10.1399/eps.2016.117
- 31. Stadelman WJ, Newkirk D, Newby L. Egg Science and
Technology. 4th ed. Boca Raton, FL, USA: CRC Press; 2017.
doi: 10.1201/9780203758878
- 32. Jin YH, Lee KT, Lee WI, Han YK. Effects of storage temperature
and time on the quality of eggs from laying hens at peak
production. Asian-Australasian Journal of Animal Sciences
2011; 24 (2): 279-284. doi: 10.5713/AJAS.2011.10210
- 33. Akyurek H, Okur AA. Effect of storage time, temperature and
hen age on egg quality in free-range layer hens. Journal of
Animal and Veterinary Advances 2009; 8 (10): 1953-1958.
- 34. Kirunda DFK, McKee SR. Relating quality characteristics of
aged eggs and fresh eggs to vitelline membrane strength as
determined by a texture analyzer. Poultry Science 2000; 79:
1189-1193. doi: 10.1093/ps/79.8.1189
- 35. Hernandez JM. European consumer surveys about egg quality:
how to improve the nutritional value. In: Proceedings of
11th European Symposium on the Quality of Eggs and Egg
Products; 2005. pp. 23-26.
- 36. Krawczyk J, Gornowicz E. Quality of eggs from hens kept in
two different free-range systems in comparison with a barn
system. Archiv fur Geflugelkunde 2010; 74 (3): 151-157.
- 37. Collins CH, Lyne PM (editors). Microbiological Methods. 6th
ed. Oxford, UK: Butterworth; 1976.
- 38. da Silva L, Barros WK, da Silva LSS, de Deus RM, das
Virgens LTB et al. Hygienic and sanitary conditions of eggs
commercialized in town fairs and markets. Food Science &
Nutrition 2018; 9: 855-867. doi: 10.4236/fns.2018.97064
- 39. Eke MO, Olaitan NI, Ochefu JH. Effect of storage conditions on
the quality attributes of shell (table) eggs. Nigerian Food Journal
2013; 31 (2): 18-24. doi: 10.1016/S0189-7241(15)30072-2
- 40. Mahdavi M, Jalali M, Safaei HG, Shamloo E. Microbial quality
and prevalence of Salmonella and Listeria in eggs. International
Journal of Environmental Health Engineering 2012; 1 (1): 48.
doi: 10.4103/2277-9183.105347
- 41. Cader S, Goburdhun D, Neetoo H. Assessment of the microbial
safety and quality of eggs from small and large-scale hen
breeders. Journal of World’s Poultry Research 2014; 4 (4): 75-
81.
- 42. De Reu K, Grijspeerdt K, Messens W, Heyndrickx M,
Uyttendaele M et al. Eggshell factors influencing eggshell
penetration and whole egg contamination by different
bacteria, including Salmonella enteritidis. International Journal
of Food Microbiology 2006; 112 (3): 253-260. doi: 10.1016/j.
ijfoodmicro.2006.04.011