| Series |
Woodhead Publishing series in food science, technology and nutrition ; No. 214 |
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Woodhead publishing series in food science, technology and nutrition.
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| Note |
Electronic book text. |
| Contents |
Part 1 Microbial and chemical contamination of eggs: Microbiology and safety of table eggs-- Foodborne disease associated with eggs: microbial hazards and Salmonella enteritidis risk assessment-- Internal contamination of eggs by Salmonella enteritidis-- Chemical residues and contaminants in eggs. Part 2 Salmonella control in laying hens: Detection and monitoring of Salmonella in laying hen flocks-- Epidemiology of Salmonella infections in laying hens with special emphasis on the influence of the housing system-- Pre-harvest measures to control Salmonella in laying hens-- Management and sanitation procedures to control Salmonella in laying hen flocks-- Egg decontamination by washing-- Alternative egg decontamination techniques to washing. Part 3 Eggs in nutrition and other applications: The nutritional quality of eggs-- Eggs, dietary cholesterol and disease: Facts and folklore-- Egg allergy-- Modifying egg lipids for human health-- Egg enrichment with vitamins and trace minerals-- Bioactive fractions of eggs for human and animal health-- Using egg IgY antibodies for health, diagnostic and other industrial applications-- Strategic planning for the development of the egg nutraceutical industry. |
| Type Of File |
Document |
| Summary |
Addresses aspects of egg contamination, with particular emphasis on Salmonella Enteritidis. This title focuses on control of egg safety, and reviews preharvest control of Salmonella, egg decontamination and egg defect detection. It also addresses the nutritional and nutraceutical properties of eggs. Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas Volume 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods. Finally, part three looks at the role of eggs in nutrition and other health applications. Chapters cover dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs, among other topics. With its distinguished editors and international team of contributors, Volume 2 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject. |
| System Details |
PDF. |
| Biographical |
Prof. Filip Van Immerseel leads a research group in the Department of Pathology, Bacteriology and Poultry Diseases at the Ghent University, Belgium. Dr Yves Nys is a Research Leader in the Poultry Research Unit at the Institut National de la Recherche Agronomique, France. Dr Maureen Bain is Senior Lecturer in the Faculty of Veterinary Medicine, University of Glasgow, UK. |
| Collection |
eBooks
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Woodhead eBooks Food
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| Alt Author |
Van Immerseel, Filip.
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Nys, Yves.
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Bain, Maureen.
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| ISBN |
9780857093929 |
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0857093924 |
| Description |
448 p. |
| Descript |
02 155.00 GBP 00 S 129.17 20.0 155.00 25.83 GB xxk Woodhead Publishing Ltd onix-pt |
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20110819 IP 20111103 GB xxk Woodhead Publishing Ltd UK-WkNB |
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