Food Safety
Food safety is a key issue for both consumers and egg farmers and is critical to maintaining confidence in eggs as a staple food.
Work to date has demonstrated that it is possible to minimise risks arising on-farm to a very low level and this work will continue through both research and communications activities.
There remains an even greater potential to assist in managing food safety risks arising in the post-farm egg value chain by continuing to facilitate dialogue between the egg industry, food safety regulators and end-users of eggs and egg products.
The positive health and nutritional benefits of eggs to humans will continue to be characterised and disseminated. By investing in RD&E we intend to reduce food safety issues, increase consumer confidence and consumption and enhance industry credibility.
Key Resources
Code of Practice for Shell egg production grading packing and distribution 2009
The Code aims to prevent contamination and deterioration in the quality of shell eggs and has been designed to cover different types of egg production systems from small free range farms to intensive cage systems.
Synopsis of Salmonella Response Plan
This synopsis is an adaptation of the Salmonella Incidence Response Plan, and is designed to provide a minimum standard for use by farmers if their farm is implicated in a foodborne outbreak.
SE Guide for Producers
Salmonella Enteritidis – A Guide for Producers
Current Research
Optimising calcium and phytase levels to enhance eggshell quality
This project focuses on improving eggshell quality and laying performance in Australian layer hens by fine tuning calcium and phytase nutrition during the pullet and late-lay phases. It will combine controlled research trials with largescale commercial validation to generate practical, industry relevant data.
Floor eggs data analysis and trials
The conditions contributing to floor egg production are poorly understood. By identifying these conditions, targeted interventions can be used to minimise floor egg numbers, reducing the associated food safety and economic implications.
Completed Research
Investigating improved rodent control strategies
This project investigated alternative rodent control strategies for egg farms beyond traditional anticoagulant rodenticides. The project addressed concerns from recent mouse plagues and overreliance on chemical controls, which raise resistance, secondary poisoning, and residue risks.
Ensuring egg safety: review of microbial control in the supply chain
This scope of this project is to determine if various lower storage temperatures will mitigate the
growth of Salmonella Enteritis and Salmonella Typhimurium. The work will involve literature
review, use of specific scientific databases, and collaboration with scientists to ensure accurate
information is gathered.
Traceability for the egg industry
Robust traceability systems are critical to ensuring that in the event of egg quality and food safety issues, the correct farms, specific production areas or sheds can be efficiently identified, and steps taken to rectify concerns.
Evaluation of the duration of immunity induced by a vaccination program against Salmonella Enteritidis 7A in laying hens in Australia (Stage 2).
In this research, a combination of live Salmonella Typhimurium and autogenous Salmonella Enteritidis (SE) vaccine did provide layers with a long- term humoral immune response, but did not prevent the shedding of Salmonella.
Surveillance for antimicrobial resistance in enteric commensals and pathogens in the Australian commercial egg industry
Funded by the Commonwealth government, the Australian egg industry investigated the levels of antimicrobial resistance of E. coli and Enterococcus on egg farms.
This research helps the egg industry to understand how effectively antimicrobials are currently being used.
Promotion of competitive exclusion by ‘good’ bacteria against Salmonella
To investigate one way of biologically controlling Salmonella, potential control organisms were isolated from the layer farm environment by demonstration of inhibition to a single Salmonella Typhimurium strain. The ability of the isolates to inhibit Salmonella growth using the agar overlay method was assessed, then the ability of the isolates to competitively exclude Salmonella attachment to stainless steel coupons was assessed by the use of pre-formed biofilms.
Evaluation of vaccination program options against Salmonella Enteritidis 7A in laying hens in Australia
This project tested three different vaccination programs for their efficacy in Salmonella Enteritidis (SE) prevention in laying hens. The results of this study indicated that SE control is possible using a combination of the current registered live Salmonella Typhimurium (ST) vaccines and an SE killed autogenous vaccine.
In Stage two of this project hens vaccinated with the ST + SE program were challenged 35 weeks after their second vaccination. Results indicated that vaccinated hens had a sustained humoral immune response, but were no less likely to be infected with SE long- term than non-vaccinated hens.Traceability Technology Desktop Review
To review current egg traceability systems and available technologies to support enhanced traceability in the Australian egg industry
Antimicrobial resistance surveillance in Salmonella isolates from environments on Australian commercial egg farms
This project was conducted to identify the most appropriate mechanisms for obtaining and performing antimicrobial susceptibility testing on Salmonella isolates obtained from Australian layer shed environments.
Salmonella Enteritidis Response Plan- An Approach to Salmonella Enteritidis Detection
This report provides a guideline for industry response in the event of a Salmonella Enteritidis outbreak.
Through-Chain Salmonella Risk Identification
Effective response and management of salmonella challenges in the egg industry developed to defend the egg category, increase the strength of the egg brand and facilitate access to new markets.
Virulence of layer farm or egg associated Salmonella isolates
Improved understanding of the public health significance of Salmonella serovars and extent of invasiveness and virulence.
The Culinary Uses of Eggs
Effective response and management of salmonella challenges in the egg industry developed to defend the egg category, increase the strength of the egg brand and facilitate access to new markets.
Tolerance in raw egg allergy on consumption of cooked egg
Decreased prevalence of allergic sensitivity in infants through factual communication of scientific research findings.
Salmonella control in layer chickens
Confidence in the ability to reduce any presence of Salmonella on shell eggs by the use of vaccine technology determined.
Projects you might find interesting
Traceability for the egg industry
Robust traceability systems are critical to ensuring that in the event of egg quality and food safety issues, the correct farms, specific production areas or sheds can be efficiently identified, and steps taken to rectify concerns.
Salmonella Enteritidis Response Plan- An Approach to Salmonella Enteritidis Detection
This report provides a guideline for industry response in the event of a Salmonella Enteritidis outbreak.
Through-Chain Salmonella Risk Identification
Effective response and management of salmonella challenges in the egg industry developed to defend the egg category, increase the strength of the egg brand and facilitate access to new markets.
Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.
