Advances in improving the safety and quality of eggs

Contributions by Dr Vincent Guyonnet, Dr Koen de Reu, Dr Nicolas Guyot, Dr Andrea Pezzuolo, Professor Deana Jones, Dr Paula Gabriela da Silva Pires, Dr Valerie Lechevalier, Dr Brendan Niemira, Dr Takehiko Hayakawa, Dr Silvia Grassi, Dr Joel Gautron, Dr Petek Settar, Dr Michel Duclos, Professor Tom Hill, Prof Angela Trocino, Mr Tuen van de Braak, Professor Peter Groot Koerkamp Edited by Professor Cristina Alamprese, Dr Yves Nys, Professor Yoshinori Mine, Dr Vincent Guyonnet

Publication date:

Q2 2025

Length of book:

500 pages

Publisher

Burleigh Dodds Science Publishing

Dimensions:

229x152mm
6x9"

Global egg production continues to rise in line with increasing consumer demand, with an estimated 1.6 trillion shell eggs produced each year. However, with consumer expectations surrounding food now higher than ever, the sector must ensure that key aspects of egg quality and safety are optimised at every stage of the supply chain.

Advances in improving the safety and quality of eggs reviews the latest research in this area and explores how safety can be optimised at both the pre-harvest and postharvest stages of production through a better understanding of pathogen contamination and techniques such as coatings and novel sterilisation techniques. The book also details recent advances in optimising key quality attributes of eggs, including improving eggshell formation, calcium content and biofortification of eggs, as well as how the sustainability of egg production can be improved.

Part 1 Pre-harvest safety

1.Advances in understanding pathogen contamination of eggs: Koen de Reu, ILVO, Belgium;
2.Advances in understanding and enhancing egg natural defences against pathogens: Nicolas Guyot, INRAE, France;
3.Advances in shell egg safety regulation and oversight: Vincent Guyonnet, FFI Consulting, Canada;
4.On-farm monitoring of layer flock health using sensors and modern data analytics: Andrea Pezzuolo, University of Padua, Italy;

Part 2 Postharvest safety

5.The effects of refrigeration conditions on egg safety, quality and shelf-life: Deana Jones, USDA-ARS, USA;
6.The use of edible coatings to improve the safety and extend the shelf life of eggs: Paula Gabriela da Silva Pires, Federal University Rio Grande Do Sul, Brazil;
7.Pasteurisation treatments for whole and/or liquid egg: Valerie Lechevalier, Agrocampus-Ouest, France;
8.Advances in non-thermal postharvest egg sterilisation techniques to optimise egg safety and quality: Brendan Niemira, USDA-ARS, USA;

Part 3 Quality

9.Developing and implementing shell egg quality standards: Takehiko Hayakawa, DSM, Japan;
10.Advances in non-destructive testing of egg quality: Silvia Grassi, University of Milan, Italy;
11.Advances in understanding eggshell formation and composition in table eggs: Joel Gautron, INRAE, France;
12.Advances in understanding and exploiting the genetics of egg quality: Petek Settar, Hy-Line International, USA;
13.Regulation of calcium metabolism in laying hens: Michel Duclos, INRAE, France;
14.Biofortification of eggs: Tom Hill, University of Newcastle, UK;
15.Advances in welfare as a quality indicator in egg production: Angela Trocino, University of Padua, Italy;

Part 4 Improving the sustainability of egg production

16.Assessing the environmental impact of egg production systems: Vincent Guyonnet, FFI Consulting, Canada;
17.Improving sustainability of egg production by extending the laying period for hens: Tuen van de Braak, Hendrix Genetics, The Netherlands;
18.Strategies to reduce emissions from layer production systems: Peter Groot Koerkamp, Wageningen University and Research, The Netherlands;