Egg and poultry - Sources/spoilage/prevention/Contamination

Food microbiology

1. VIVAKANANDHA ART AND SCIENCES COLLEGE FOR WOMEN Veerachipalayam-636 303,Sankagiri,salem Dt.,Tamil nadu,India DEPARTMENT OF MICROBIOLOGY SUBJECT :FOOD MICROBIOLOGY SUBJECT INCHARGE; SUBMITTED BY; Dr.R.DINESHKUMAR , KANIMOZHI LOGANATHAN, Assistant professor , |||- B.Sc.,Microbiology , Department of Microbiology, Department of Microbiology, VIAAS,Sankagiri . VIAAS,Sanksgiri TITTLE :EGG AND P0ULTRY

2. EGG AND POULTRY

3. INTRODUCTION 0F EGG AND POULTRY Poultry farming involves raising birds—both domestically and commercially—for various purposes, including meat, eggs, and feathers.

4. SOURCES OF EGG Chicken Eggs: Chicken eggs are the most widely consumed type. Whether they’re white or brown, these little ovals pack a protein punch. Duck Eggs: Ducks lay eggs too, and their eggs are larger than chicken eggs. They have a richer flavor and a thicker shell. Some bakers adore duck eggs because they add extra richness to cakes and pastries. Goose Eggs: These eggs are like the heavyweight . Goose eggs are massive—about three times the size of a chicken egg! They’re rich, creamy, and perfect for omelettes or frittatas. Plus, their shells could withstand a gentle tap dance.

5. Quail Eggs: These tiny, speckled gems are like the mini-me version of chicken eggs. Quail eggs are often considered a delicacy and are popular in Asian cuisine.

6. CONTAMINATION OF EGG Most freshly laid egg are sterile inside. Egg can become contaminated through contact with feces,cages,wash Water,or handling. This allows microorganisms like bacteria and fungi are enter. But the shells soon become contaminated by, Fecal matter from the hen. By wash water if the eggs are washed. By handling and By the material in which the egg are packed.

7. The total number of microorganisms per shell of a hen’s egg range from 102 to 107 with a mean of about 105. Fresh eggs,even those with clean,uncreacked shells,may contain bacteria called salmonella that can cause foodborne illness,often called “food poisoning”.

8. SPOILAGE OF EGG First off, eggs are like the introverts of the food world—they start out sterile when laid, but then life happens. Contamination sneaks in after they’re all cozy in their shells. Here are the main culprits: Microbial Spoilage : Bacterial Intruders : Once an egg is laid, it’s no longer a pristine sanctuary. Bacteria can hitch a ride on the eggshell, courtesy of chicken feces, dirt, or whatever the coop throws their way. Even the water used during washing or the materials used for packaging can introduce unwanted guests. Cracks and Micro-Cracks : If an eggshell has cracks (or tiny micro-cracks), it’s like leaving the front door wide open for bacteria. They waltz right in and set up camp. Storage Conditions : Temperature, humidity, and storage time all play a role. Eggs are high-maintenance—kind of like those fancy houseplants that need just the right amount of sunlight. Too warm or too damp, and they start throwing a spoilage party. Antimicrobial Loss : When you crack an egg, it loses its antimicrobial superpowers. So, it’s like Superman without the cape—vulnerable to microbial mischife in after

9. 02.Non-Microbial Spoilage : Weight Loss : Eggs lose water content and gases through their pores over time. The albumen (that’s the egg white) gets thinner, and the whole egg might even float in water due to gas exchange. It’s like the egg saying, “Hey, I’m feeling lighter today!” Yolk and Albumen Mix-Up : Sometimes the yolk and albumen decide to mingle, resulting in mottled yolks. It’s like they’re having a little party in there. Alkaline Albumen : Evaporation through the eggshell pores can increase the pH of the albumen, making it more alkaline. Fancy science talk, right? 03.The Telltale Signs of Spoilage : Smell Test Discoloration Slimy Shells

10. PRESERVATION OF EGG Freezing Eggs: Imagine your eggs in tiny ice cube trays, ready to be thawed and whisked into action. Here’s how: Crack eggs into a bowl. Lightly scramble them. Pour into ice cube trays (silicone ones work great). Each cube equals about 1/4 cup of scrambled egg (approximately one egg). Label your zip-top bag with the equivalent measurement. Alternatively, use muffin tins for larger portions (1 egg = 3-4 tablespoons = 1 puck).

11. Preserving in Lime Water: This method sounds like a secret alchemical recipe, but it’s straightforward: Mix water with food-grade pickling lime (calcium hydroxide). Submerge your eggs in this lime water solution. The lime helps create a protective coating, extending their shelf life. Hard-Boiling: Classic, reliable, and oh-so-easy: Boil those eggs until they’re rock-solid. They’ll last longer in the fridge.

12. Cool Storage: Eggs have a natural protective coating called “bloom.” If you’ve got farm-fresh eggs, you can store them on the counter (no washing needed). Just brush off any debris. If they’re dirtier, follow proper cleaning steps.

13. SOURCES OF POULITRY Chickens: the most common poultry species, chickens are the rockstars of the coop. They provide both meat (think drumsticks and juicy breasts) and eggs (the breakfast champions). Whether they’re strutting around the farm or clucking contentedly in your neighbor’s backyard, chickens are everywhere. Turkeys: These big birds are the stars of Thanksgiving feasts in many parts of the world. Turkeys offer succulent meat and are known for their distinctive gobbling sounds.

14. Ducks: ducks provide tasty meat and rich, flavorful eggs. Geese: Geese contribute to the poultry party with their meat and down feathers. They’re also known for their impressive flying formations. Guinea Fowl: These speckled beauties are less common but still play a role in poultry production. Their meat is lean and flavorful. Pigeons and Squabs: Pigeons (those city-dwelling cooers) have a lesser-known side gig: squab production. Squabs are young pigeons, and their tender meat is considered a delicacy in some cuisines.

15. CONTAMINATION OF POULTRY Salmonella Contamination : What is it? Salmonella is a type of bacteria commonly found in raw poultry. When consumed, it can cause foodborne illness. Impact : Salmonella bacteria cause over 1 million human infections in the United States each year, according to the Centers for Disease Control and Prevention (CDC). Poultry is among the leading sources of foodborne Salmonella illnesses. Other Contaminants: Campylobacter : Another common bacterium found in raw poultry, especially chicken. It can cause food poisoning if poultry is not properly cooked. Clostridium perfringens : This bacterium can multiply rapidly in undercooked poultry and cause gastrointestinal symptoms.

16. Safe Handling Avoid cross-contamination: Separate raw poultry from other foods, utensils, and surfaces. Wash hands, cutting boards, and utensils thoroughly after handling raw poultry.

17. SPOILAGE OF POULITRY Spoilage occurs due to the accumulation of metabolic by products or the action of extracellular enzymes produced by psychrotrophic spoilage bacteria as they multiply on poultry surfaces at refrigeration temperatures. Signs of Spoiled Chicken: Color Change: Spoiled chicken may exhibit fading or darkening in color. Odor: It will have an off odor. Texture: The meat may feel sticky or tacky to the touch or even slimy.

18. PRESERVATION OF POULTRY Canning: What is it? Canning involves sealing meat or poultry in jars or cans and then processing them at high temperatures to kill bacteria. It’s a great way to preserve poultry for the long term. Recommended Species: Most species of meat and poultry—both domestic and wild game—can be canned. Beef, veal, lamb, pork, bear, venison, and various poultry (chicken, duck, goose, turkey, and other game birds) are suitable candidates.

19. Freezing: What is it? Freezing is a simple and effective method. It involves storing poultry at very low temperatures (usually 0°F or below) to prevent bacterial growth. Recommended Storage Time:Poultry (uncooked turkey and chicken) can be kept frozen for 3 to 12 months.Wild game can be kept frozen for 8 to 12 months. Drying: What is it? Drying (also known as dehydration) removes moisture from poultry, making it less susceptible to spoilage. Quality Jerky: Jerky is best when made from lean beef, pork, or venison. The texture of poultry doesn’t lend itself well to jerky. Other Drying Methods: Besides jerky, you can also dry poultry using other techniques like air drying or using a food dehydrator.

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