Woodhead Publishing Egg Safety and Nutritional Quality Vol 2

This essential volume in the Woodhead Publishing Series in Food Science, Technology and Nutrition provides a deep look into the safety and nutritional value of eggs. The text starts by addressing critical aspects of egg contamination, with a specific focus on Salmonella Enteritidis. Readers will find detailed information regarding the control of egg safety. This includes discussions on preharvest control of Salmonella, methods for egg decontamination, and techniques for detecting egg defects. The book also explores the nutritional and nutraceutical properties of eggs, making it a valuable resource for those studying food science and nutrition. By examining monitoring and control procedures in laying, this collection offers a comprehensive view of maintaining high standards in egg production. It is designed for professionals and students who need to understand the complexities of food safety and the nutritional makeup of egg products.