EGG PROCESSING SAFETY, QUALITY AND SECURITY

There are 3 objectives for the project emphasizing food safety, quality, and security of shell eggs and egg products. First, to evaluate post-processing sanitizers and sanitizing technologies for their benefits to the microbiological safety and quality of shell eggs. Second, to develop technologies and/or techniques to improve processing plant sanitation practices. Third, to develop, evaluate and validate rapid detection methods for pathogens and toxins (for example: Staphylococcus aureus and staphylococcal enterotoxins, Listeria, Vibrio and Yersinia species) which could compromise food security in egg products, including liquid egg. Fourth, to examine differences in microbial flora associated with the eggs from alternative agriculture practices.