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Achieving Sustainable Production of Eggs Volume 1: Safety and Quality

Contributions by Prof. Juliet R. Roberts, Contributions by Prof Maureen M. Bain, Contributions by Kaustav Majumder, Contributions by Professor Yoshinori Mine, Contributions by Yasumi Horimoto, Contributions by Dr Hajime Hatta, Contributions by Kylie Hewson, Contributions by Dr Kapil Chousalker, Contributions by Florence Baron, Contributions by Dr Sophie Jan

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| book description |

World egg consumption is increasing, particularly in developing countries. This creates new challenges, particularly for more intensive systems which have played a major role in increasing production and productivity. Intensive systems face a continuing threat from zoonoses. At the same time, consumer expectations about both safety, sensory and nutritional quality have never been higher. There is also increasing concern about the environmental impact of and animal welfare issues in egg production. Drawing on an international range of expertise, this book reviews key research addressing these issues. Part 1 looks at developments in understanding of egg composition and chemistry. The book then reviews pathogens in eggs, including methods of transmission and techniques to prevent or remove contamination. The final part of the book reviews advances in understanding, measuring and enhancing the sensory and nutritional quality of eggs. Achieving sustainable production of eggs Volume 1: Safety and quality will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in egg production. It is accompanied by Volume 2 which reviews animal welfare and sustainability issues.