Egg Innovations and Strategies for Improvements

Academic Press
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Egg Innovations and Strategies for Improvements examines the production of eggs from their development to human consumption. Chapters also address consumer acceptance, quality control, regulatory aspects, cost and risk analyses, and research trends.

Eggs are a rich source of macro- and micronutrients which are consumed not only by themselves, but also within the matrix of food products, such as pastas, cakes, and pastries. A wholesome, versatile food with a balanced array of essential nutrients, eggs are a stable of the human diet. Emerging strategies entail improvements to the composition of eggs via fortification or biological enrichment of hen's feed with polyunsaturated fatty acids, antioxidants, vitamins, or minerals. Conversely, eggs can be a source of food-borne disease or pollutants that can have effects on not only human health, but also egg production and commercial viability.

Written by an international team of experts, the book presents a unique overview of the biology and science of egg production, nutrient profiling, disease, and modes for increasing their production and quality. Designed for poultry and food scientists, technologists, microbiologists, and workers in public health and the food and egg industries, the book is valuable as an industrial reference and as a resource in academic libraries.

  • Focuses on the production and food science aspects of eggs
  • Includes a broad range of microbial contaminants, their risks, and prevention, as well as non-microbial contaminant risks
  • Presents analytical techniques for practical application
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About the author

Patricia (Scotti) Hester, Professor of Animal Science

Purdue University School of Agriculture

Area of Expertise: Physiology, Poultry

Education: B.S. and Ph.D., North Carolina State University

Visiting Professorships: Cuddy International, Canada; University of Guelph, Canada

Currently Teaching ANSC 44500 - Commercial Poultry Management and ANSC 53500 (BMS 52800) - Avian Physiology

Awards and Honors:

Past President Poultry Science Association

(2010) Poultry Welfare Research Award. Poultry Science Association.

(2009) Fellow. Poultry Science Association.

(2009) Outstanding Alumni Award. College of Agriculture and Life Sciences, North Carolina State University.

(2004) Helene Cecil Leadership Award. Poultry Science Association.

Memberships in academic, professional, and scholarly societies

Gamma Sigma Delta

Phi Kappa Phi

Poultry Science Association (U.S.A.)

The World's Poultry Science Association- life time member

Council for Agricultural Science and Technology (CAST)

American Association for the Advancement of Science, 1982-1983

American Society for Gravitational Biology

American Poultry Historical Society- life time member

Professor Hester has published extensively as well as presented at numerous relevant meetings and conferences. Her course evaluation rates are consistently 4.6 on a 5 point scale

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Additional Information

Academic Press
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Published on
Dec 19, 2016
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Technology & Engineering / Food Science / General
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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Eligible for Family Library

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Producing Safe Eggs: Microbial Ecology of Salmonella takes the unique approach of interfacing problems of Salmonella and microbial contamination with commercial egg production. It presents in-depth information on microbial contamination, safety and control, physiology, immunology, neurophysiology, and animal welfare, which makes this book a complete reference for anyone involved in the safe production of eggs and egg products in the food industry.

This book discusses management and risk factors across the entire egg production process, including practical applications to decrease disease and contaminated food products in poultry houses, processing plants and retail businesses. It is an integral reference for food scientists, food safety and quality professionals, food processors, food production managers, and food business owners, as well as students in food science, safety, microbiology, and animal science.

Includes pre- and post-harvest control measures to reduce microbial contamination and salmonella risksPresents hot topics regarding vaccination, egg-in-shell pasteurization, and other new technologies currently under developmentProvides risk assessment strategies for implementation in business operationsDiscusses management and risk factors across the entire egg production process, including practical applications to decrease disease and contaminated food products in poultry houses, processing plants, and retail businessesOffers a complete reference for anyone involved in the safe production of eggs and egg products in the food industry
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