Shell Eggs from Farm to Table
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COMMON QUESTIONS ABOUT EGGS by Jacquie Jacob and Tony Pescatore
PUB NUMBER (if applicable) COMMON QUESTIONS ABOUT EGGS By Jacquie Jacob and Tony Pescatore Question: Since eggs contain cholesterol, should I avoid eating eggs? No. Eggs are an excellent source of easy to digest, high quality protein that can play an important role in the diet of most Americans. It is true that high blood cholesterol levels have been shown to aggravate heart problems, but research has also shown that the presence or absence of eggs in the diet of most Americans is not likely to in- crease blood cholesterol levels. Only a small minority of people cannot regulate blood cholesterol levels. These people need to avoid high-cholesterol foods. One large egg contains about 213 milligrams (mg) of cholesterol—all of which is found in the yolk. The American Medical Association (AMA) recommends that, as long as you are healthy, you should limit your dietary cholesterol intake to less than 300 mg a day. If you have cardiovascular disease, diabetes or high LDL (or "bad") cholesterol, you should limit your dietary cholesterol intake to less than 200 mg a day. Therefore, if you eat an egg on a given day, it's important to limit or avoid other sources of cholesterol for the rest of that day. If you like eggs but do not want the cholesterol it contains, use egg whites which do not contain cholesterol. You can also use cholesterol-free egg substitutes, which are made with egg whites. If you want to reduce cholesterol in a recipe that calls for eggs, use two egg whites or 1/4 cup cholesterol-free egg substitute in place of one whole egg. -
Safest Choice™ Pasteurized Shell Eggs
Safest Choice™ Pasteurized Shell Eggs Cage Free also available Safest Choice™ Pasteurized Shell Eggs Safeguard your customers…and your reputation! Product Specs ™ Safest Choice Pasteurized Shell Eggs eliminate the risk of Storage Temp 33-40°F Salmonella from your egg dishes. The all-natural, patented pasteurization process destroys Salmonella, as well as avian Pallet Tie-Layer 12x5=60 Cases per pallet flu viruses. Safest Choice™ eggs are safe to use in any recipe Net Shipping Weight 1350 lbs. Full Pallet (22.5 lbs/cs) even undercooked or raw. Discover: Case Dimensions (LxWxH) 12x12x13.5 • Nature’s most versatile comfort food tasty, nutritious eggs Case Cube 1.15 • A simple recipe ingredient customers crave Dozens per Case 15 • Farm fresh, wholesome flavor Shelf Life Sell By 67 Days (Exceptions: CA Sell By 30 Days, • A top culinary performer adaptable to all menus and recipes Best Before 67 Days. IL Sell by 45 Days) • A perfect fit in any production/service system Product Codes UPC code Description Pack Size A Top Culinary Performer! 7-63514-41430-4 Medium – Pasteurized Shell Eggs 1/15 Dozen ™ Use Safest Choice Pasteurized Shell Eggs in: 7-63514-41420-5 Large – Pasteurized Shell Eggs 1/15 Dozen • Retail breakfast/all-day breakfast service 7-63514-41410-6 X-Large – Pasteurized Shell Eggs 1/15 Dozen • Grill/cook to order 7-63514-42420-4 Large – Pasteurized Cage 1/15 Dozen • Ethnic specialties (e.g., huevos rancheros) Cage Free Shell Eggs Free • Room service • Retail service Cage Free and Certified Humane Safest Choice™ Cage Free Eggs are Certified • Sandwich stations Humane,® meeting rigid animal welfare • Casseroles & quiches standards towards the goal of improving the lives of millions of farm animals. -
Chapter 7 Food Safety Fact Sheets
Food Safety Fact Sheets Kitchen Food Safety Tips How safe is your kitchen? Did you know that most foodborne illness results from poor food handling at home? Your kitchen could be a high risk environment. Bacteria can thrive in food that is improperly stored or handled. Reduce the risks by following these tips from Canada’s food safety experts. Play it “food safe” in your kitchen! Get off to a CLEAN start! • Handwashing is one of the best ways to prevent the spread of foodborne illness. Do you wash your hands for at least 20 seconds with soap and warm water before and after handling food? Wash again when you switch from one food to another. • Are your countertops and utensils clean and sanitized? Sanitizing reduces bacteria and can prevent foodborne illness. It’s important to thoroughly clean everything that comes in contact with your hands or your food! Don’t forget about kitchen cloths . faucet handles . sink drains . garbage disposals . can opener blades . refrigerator handles . small appliances . utensils, and so on. BLEACH SANITIZER • Combine 2 mL (1/2 tsp) of liquid chlorine for every 1 litre of H20 to make a disinfection solution of 100 mg/lor 100ppm. • After cleaning, spray sanitizer on the surface/utensil and let stand briefly. • Rinse with lots of clean water, and air dry (or use clean towels). Eight quick tips for the kitchen (at home, work, school, etc.) 1. Keep separate cutting boards for raw meat, poultry and seafood and a different one for ready-to-eat and cooked foods. Clean and sanitize cutting boards after each use. -
Consumer Advisory
County of Santa Clara Department of Environmental Health Consumer Protection Division 1555 Berger Drive, Suite 300 San Jose, CA 95112-2716 (408)918-3400 FAX (408)258-5891 www.EHinfo.org/CPD CONSUMER ADVISORY Introduction The California Retail Food Code (CalCode) Section 114093 requires a “Consumer Advisory” for animal foods, including beef, eggs, fish, lamb, milk, pork, poultry, or shellfish served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to- eat food. A retail food facility permit holder shall inform consumers of the significantly increased risk of consuming such foods. CalCode requires the permit holder to provide a “Consumer Advisory” using a DISCLOSURE and REMINDER. 1. A DISCLOSURE is a clearly written statement that includes either: a. A description of the animal-derived foods, such as “oysters on the half shell (raw oysters)”, “raw-egg Caesar salad” and “hamburger (can be cooked to order).” or b. Identification of the animal derived foods marked by an asterisk (*) directing to a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. 2. A REMINDER is a written statement that identifies the animal-derived foods by an asterisk that marks a footnote that includes either of the following disclosure statements: a. Written information regarding the safety of these food items is available upon request. b. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. -
PERFECT PASTRY Gluten Free and Hot Water
‘A BLOODY GOOD BAKING BOOK.’ JAMIE OLIVER Pastry Perfection is a masterclass in preparing, baking and decorating all kinds of pastry, from sweet and salted shortcrust to puff, leavened, PERFECT PASTRY gluten free and hot water. A Masterclass in the Art and Craft of Baking and Decoration With a Pastry Basics section of recipes, tips and techniques for getting pastry right every time to chapters on Fruit, Meat & Fish, Vegetables, Nuts, Cream & Cheese, Crunch and Crumb and Decoration, Julie Jones provides the techniques, know and jumping off points for you to create your favourite tart, pie or pastry in a variety of styles and with topping and decoration limited only by your imagination. JULIE JONES has been recognised as one of the UK’s most influential bakers thanks to her unique, beautiful pastry creations and her highly creative approach to flavour and decoration. She trained as a chef aged 30 and spent time in a Michelin-starred kitchen honing her skllls. After her mother developed dementia she began baking with her and set up an Instagram feed as a means of documenting her beautiful bakes. With more than 113k followers and an Observer Food Monthly Best Instagram Feed award in 2018, Julie’s supper clubs always sell out. ‘Julie Bakes with Love. It’s her secret ingredient.’ Pierre Koffman SPECIFICATION: £25 Trimmed page size: Photographs: 175 colour 253 x 201mm (8 x 10in) photographs Julie Jones Hardback Publication: March 2020 208 pages Kyle Books Photography by Peter Cassidy contents INTRODUCTION 6 PASTRY BASICS 8 Sweet pastry, Shortcrust -
Safe Handling of Eggs
HOME & GARDEN INFORMATION 1-888-656-9988 HGIC 3507 http://hgic.clemson.edu CENTER Safe Handling of Eggs SHELL EGG SAFETY recipes in which the raw egg ingredients are not Eggs can be a part of a healthy diet. However, they cooked. These egg-based recipes should be updated are perishable just like raw meat, poultry and fish. to start with a cooked base or so that commercially To be safe, they must be properly stored, handled prepared pasteurized eggs or egg substitutes are and cooked. used. Use a thermometer and make sure the temperature of the cooked base reaches 160 °F. Concern for Egg Safety: Some unbroken fresh shell eggs may contain Salmonella enteritidis Buy Clean Eggs from a Refrigerator Display bacteria that can cause foodborne illness. While the Case: Do not purchase eggs anywhere that are not number of eggs affected is quite small, there have refrigerated. Any bacteria present in the egg can been some scattered outbreaks in the last few years. grow quickly if stored at room temperature. At the Currently the government, the egg industry and the store, choose Grade A or AA eggs with clean, scientific community are working together to solve uncracked shells. the problem. Safe Storage of Eggs at Home: Take eggs straight Researchers say that if present, the Salmonella home and store them immediately in the refrigerator enteritidus bacteria are usually in the yolk or at 40 °F or slightly below. Store them in the gro- “yellow.” But they cannot rule out the bacteria cery carton in the coldest part of the refrigerator, not being in egg whites. -
CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing. -
Protection of Washed and Pasteurized Shell Eggs Against Fungal Growth by Application of Natamycin-Containing Shellac Coating
Protection of Washed and Pasteurized Shell Eggs against Fungal Growth by Application of Natamycin-Containing Shellac Coating THESIS Presented in Partial Fulfillment of the Requirements for the Degree Master of Science in the Graduate School of The Ohio State University By Yang Song Graduate Program in Food Science and Technology The Ohio State University 2016 Master's Examination Committee: Dr. Ahmed Yousef, Advisor Dr. Dennis R. Heldman Dr. Luis Rodriguez-Saona Copyrighted by Yang Song 2016 Abstract Mold contamination of commercial shell eggs can potentially cause significant economic loss to the egg industry during storage. Studies indicated that molds from varies sources can propagate on commercial eggs when storage condition is less ideal. The current egg processing procedures such as commercial washing and pasteurization can weaken the egg shell, which is the primary defense of egg content, and expose processed eggs to contaminations. Generally, processed eggs are coated with mineral oil to overcome this problem. However, oil application is not very effective when used to protect eggs against mold contamination during storage. The food grade anti-fungal agent natamycin can be used to improve egg defense against mold contamination; however, direct application on egg surface will cause it to lose activity rapidly. Therefore, incorporation of natamycin and a food-grade coating is necessary to extend its anti-fungal effectiveness. As a food-grade coating, shellac can retain egg quality better compare to other coating materials; moreover, it can also serve as a matrix for natamycin to treat egg surface. Research is needed to investigate whether natamycin can remain effective in shellac coating; determine the minimum inhibitory concentration (MIC) of natamycin in shellac coating against typical mold contaminants, and whether the natamycin-shellac coating is effective when used on commercial washed eggs and pasteurized eggs. -
Effects of Processing on the Microbiology of Commercial Shell
EFFECTS OF PROCESSING ON THE MICROBIOLOGY OF COMMERCIAL SHELL EGGS by MICHAEL THOMAS MUSGROVE (Under the Direction of Mark A. Harrison) ABSTRACT Since passage of the Egg Products Inspection Act in 1970, there have been many changes in the way shell eggs are processed. Modern operations have been designed to improve external and internal physical quality while maintaining or improving the bacteriological quality of eggs. Currently, egg regulations are being restructured to emphasize safety. Scientific data from commercial operations are required for the design of effective regulations. This information is also of use to the egg industry as they formulate Hazard Analysis and Critical Control Point (HACCP) plans. Experiments were performed to provide data on how modern processing conditions affect survival of aerobic mesophilic microorganisms, yeasts/molds, Enterobacteriaceae, Escherichia coli, and Salmonella. While none of these populations was eliminated from the shells of processed eggs, microbial prevalence and population numbers were reduced early in the process. Isolates obtained from Enterobacteriaceae analyses were identified to genus or species to determine prevalence and disappearance of bacteria as eggs were processed. All species decreased as a result of processing. Additionally, information was obtained concerning appropriate methods for recovery of aerobes, Enterobacteriaceae, and Salmonella from pre-process, in-process, and post-process egg shells. INDEX WORDS: commercial shell eggs, microbiology, Salmonella, yeasts, molds, -
Part-4-Egg-Handling-And-Sales.Pdf
Small Flock Poultry Program Monday, May 18: Getting Your Flock Started Tuesday, May 19: Healthy Management Practices Wednesday, May 20: How to Increase Egg Production Thursday, May 21: Egg Handling, Food Safety and Egg Sales Small Flock Poultry Program Egg Handling and Sales Craig D. Coufal, Ph.D. Associate Professor and Extension Specialist Department of Poultry Science [email protected] Today’s Presentation . Egg safety . Nest management . Egg handling . Egg cleaning and disinfection . Egg storage . Egg quality . Egg sales Salmonella . It’s a bacteria . Natural inhabitant of the intestinal tract of many animals, including birds . Birds are likely non-symptomatic carriers . There are over 2,000 different serotypes . Vaccination not possible for all types . Can cause severe gastrointestinal illness in humans . Proper hygiene important to prevent infection . Killed by proper cooking (>160°F) Preventing Salmonella Infection . CDC Guidelines for backyard flock owners • Wash your hands Supervise hand washing of children Use alcohol-based hand sanitizer • Do not let birds inside the house • Do not clean poultry equipment in the kitchen • Do not let children younger than 5 years of age handle birds without supervision • Do not kiss or snuggle birds close to your face • Do not track manure into the house on your shoes Eggs and Food Safety . Microbiological safety of eggs and egg products depends on several factors • Initial population of pathogenic microorganisms From birds, nest, dust, dirt, your hands, etc. • Adhering organic material • Egg cleaning method Wash water conditions (temperature and pH) • Cooling rate • Maintaining refrigeration temperatures (<45°F) Start With Clean Eggs Change litter in box-type nests regularly Clean, ample litter Insufficient litter, causing egg breakage and dirty eggs Nest Management . -
Agriculture & Natural Resources
U N I V E R S I T Y o f C A L I F O R N I A Agriculture & Natural Resources COOPERATIVE EXTENSION • SOLANO COUNTY 501 Texas Street, Fairfield, CA 94533 Tel. (707) 421-6792 Fax (707) 429-5532 Food Safety and Inspection Service United States Department of Agriculture Washington, D.C. 20250-3700 Food Safety Focus Slightly Revised February 2003 Focus On Shell Eggs Eggs are among the most nutritious foods on earth and can be part of a healthy diet. However, they are perishable just like raw meat, poultry, and fish. Unbroken, clean, fresh shell eggs may contain Salmonella Enteritidis (SE) bacteria that can cause foodborne illness. While the number of eggs affected is quite small, there have been cases of foodborne illness in the last few years. To be safe, eggs must be properly handled, refrigerated, and cooked. What is the History of the Egg? Eggs existed long before chickens, according to On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. These all-in-one reproductive cells, incorporating the nutrients to support life, evolved about a billion years ago. The first eggs were hatched in the ocean. As animal life emerged from the water about 250 million years ago, they began producing an egg with a tough leathery skin to prevent dehydration of its contents on dry land. The chicken evolved only about 5,000 years ago from an Asian bird. How Often Does a Hen Lay an Egg? The entire time from ovulation to laying is about 25 hours. -
Real Eggs. with Real Advantages
Real Eggs. With Real Advantages. Still need to crack? We have a safer solution. Refrigerated Liquid Eggs vs. Traditional Shell Eggs With Papetti’s® liquid eggs, you still get real, classic, from-the-shell eggs. We’ve simply taken those eggs and cracked them for you. Plus, they are pasteurized and conveniently packaged to reduce the stress on your kitchen and increase your peace of mind! Papetti’s® Liquid Eggs VS Traditional Shell Eggs Taste Real Eggs! Real Eggs! So they taste like real eggs. So they taste like real eggs. Convenience Always Ready to Use. No Cracking. No Mess! Cracking Required. Mess Likely. Ready to pour straight from the cooler. Cracking and stirring takes up precious time. Shelf Life of Up to 98 Days Shelf Life of Up to 30 Days Last over 3 times longer than shell eggs. Constantly having to worry about inventory. Condensed Packaging (i.e. Cartons & Bags) Bulky Cases of Flats & Cartons Requires only 1/3 the cooler space vs. shell eggs. Requires considerably more cooler space. Safe & Efficient Operating Procedures Tedious Safe-Handling Procedures & Breakage Pasteurized eggs allow you to quickly move from one task to the next Sanitizing stations, washing hands & changing gloves all slow down prep. without having to deal with time consuming safety procedures. Pooling eggs is restricted. Not to mention, dropped, cracked & rotten eggs. Ready-to-Go Options One Option to Start with Every Time Choose from whole eggs, whites, yolks and scrambled egg mixes! Requires cracking, separating, whisking, and more. Savings Save Time. Save Money. Takes Time. Takes Money.