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3 results on '"table eggs"'

1. Determining How Gavaging Laying Hens with Lead (Pb) Affects Lead Concentration in Table Eggs, Bone, blood, and Liver

Author

Brock M. Riggs, Bret Z. Tobar, Myrna M. Cadena, Odette Clamp, Tobin Le, Sara Abbas, Hanna U. Francis, Margot G.E. Juan, Alexis M. Martinez, Austin M. Cole, and Maurice E. Pitesky

Subjects
Backyard chickens, ICP-MS, Lead, Lead detection, Methodology, Table eggs, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641
Abstract

Previous research has demonstrated that lead (Pb2+, for the remainder of the paper referred to as Pb) and other heavy metals are present in table eggs from backyard birds. While the source of Pb exposure is unknown, exposure to the environment via the foraging behavior of backyard poultry is likely a significant factor. A longitudinal cohort study was conducted to better understand how oral Pb consumption correlates with Pb concentration in table eggs and other physiological compartments (i.e. bone, blood, and liver). In order of absolute mean concentration, Pb was most present in bone (226.24 ppb experimental vs. 31.00 ppb control), blood (14.47 ppb experimental vs 0.27 ppb control), liver (11.24 ppb experimental vs 0.75 ppb control), and egg (1.17 ppb experimental vs 0.06 ppb control). The low concentration of Pb in table eggs implies that Pb preferentially accumulates in other tissues aside from the egg. While this study showed that eggs have the lowest overall tropism for Pb, the presence of Pb in other tissues demonstrates a public health risk when chickens are orally exposed to Pb via oral consumption.

Published
2024
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2. Laying hens in the U.S. market: An appraisal of trends from the beginning of the 20th century to present1

Author

M.T. Kidd and K.E. Anderson

Subjects
U.S. egg history, table eggs, shell eggs, hen production, hen cage rearing, one egg, Animal culture, SF1-1100, Food processing and manufacture, TP368-456
Abstract

SUMMARY: This typescript has been written to provide a brief history of the commercial egg industry and the modern laying hen from the beginning of the 20th century to present. Certainly the hens’ husbandry and production practices will continue to change at the onset of this publication and thereafter. Farmers, egg distribution centers, and commercial egg companies in the U.S. have done an excellent job in keeping eggs affordable and in plentiful supply during the cited 100 yr plus (e.g., 1900 to present) of population growth, urban and suburban growth, and declining egg farmers and producers. Further, as industry efficiency and company consolidation increased, so did hen rearing practice misconceptions among U.S. consumers. The 2010 U.S. Census indicates that 1.6% of the US population is engaged in agriculture production, which feeds the remaining 98.4% of the population. This review highlights over 100 yr of table egg production in the U.S., beginning in 1900 when approximately 25% of the U.S. population was engaged in agriculture production.

Published
2019
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3. May low-temperature gas plasma be considered an innovative technique to decontaminate table eggs?

Author

VANNINI, LUCIA, MONTANARI, CHIARA, BERARDINELLI, ANNACHIARA, RAGNI, LUIGI, GUERZONI, MARIA ELISABETTA, L. Vannini, C. Montanari, A. Berardinelli, L. Ragni, and M.E. Guerzoni

Subjects
DECONTAMINATION, LOW-TEMPERATURE GAS-PLASMA, TABLE EGGS, SAFETY
Abstract

Contamination of table eggs by pathogens, mainly Salmonella enterica which is recognised as one of the main sources of food-borne outbreaks in Europe, represents a safety problem widely diffused all over the world, especially considering that no decontamination practice (e.g. cleaning or washing) is allowed in most European countries. The use of gas-plasma offers an original alternative to traditional decontamination techniques due to the intrinsic characteristics of this technology, i.e non-toxicity, atmospheric pressure and temperature, which results in minimal degradation of nutrients and change in food quality traits. The potentials of non-thermal gas-plasma treatments for the superficial decontamination of table eggs have been assessed in this work which has been supported by the EC-funded project RESCAPE (FOOD-CT-2006-036018) whose overall objective is to propose means to reduce the risk factors from eggs. The resistive barrier discharge prototype used to generate cold-plasma showed a good decontamination power towards both natural microflora and all the pathogens deliberately inoculated onto the surface of table eggs, i.e. Salmonella Enteritidis, Listeria monocytogenes, Escherichia coli and Bacillus cereus. The maximum cell load reductions ranged between 1.5 and 4 Log CFU/eggshell depending on the microbial species, time of exposure to the gasplasma and the relative humidity (RH) during the treatments. In particular, the most sensitive species were Listeria monocytogenes and Escherichia coli, while no cell reduction was observed for Bacillus cereus at the lowest RH value. However, the increase of the RH value during the gas-plasma treatments significantly improved the efficacy of the technology towards all the microorganisms resulting also in 1 Log CFU/eggshell inactivation for both spores and vegetative cells of Bacillus cereus. No recovery of the survivors was evidenced during a 30-days storage and cell counts detected in all treated samples resulted to be lower than the controls during the whole storage period. Moreover, the strongest gas-plasma treatment did not affect the main egg quality traits, i.e weight loss, egg shell breaking strength and stiffness, albumen pH and turbidity and yolk index.

Published
2009

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