Elsevier Egg Safety and Nutritional Quality - Volume 2 Guide

This comprehensive resource from Woodhead Publishing explores critical aspects of egg safety and quality in modern food production. Volume 2 examines egg contamination with particular focus on Salmonella Enteritidis, covering detection methods and control strategies throughout the production chain. The book addresses preharvest control measures, egg decontamination techniques, and defect detection systems essential for maintaining safety standards. Additionally, it provides in-depth coverage of the nutritional and nutraceutical properties of eggs, offering professionals and researchers evidence-based information on optimising both safety and health benefits. This volume serves as an essential reference for food scientists, producers, and quality assurance specialists seeking to understand and implement best practices in egg production and processing.