Food safety & human nutrition
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.
Report Search
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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.
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Salmonella Enteritidis Response Plan
Industry prepared for an outbreak of Salmonella Enteritidis
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Salmonella Incidence Response Plan
The Salmonella Incidence Response Plan (SIRP) collates all information in a single document and provides a structured and coherent response framework to be followed when a farm had been implicated in a foodborne outbreak.
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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.
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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.
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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.
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Immunological Changes when Egg Allergic Kids Eat Baked Egg
In this clinical intervention trial the aim was to determine whether raw egg allergy is outgrown earlier in children who regularly consume products containing baked egg compared with the standard treatment of an egg free diet.
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Tolerance in raw egg allergy on consumption of cooked egg
Decreased prevalence of allergic sensitivity in infants through factual communication of scientific research findings.
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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.
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How and when to introduce eggs to avoid egg allergies
Optimal timing to introduce eggs into infant diets known thereby allaying fears of including eggs in infant diets
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Food-borne pathogens and animal botulism issues surrounding the on-farm composting of layer chicken
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An Egg: Salmonella Quantitative Risk Assessment Model
A quantitative risk assessment of Salmonella contamination of eggs in
Australia, through the development of a tool to predict how changes in industry practices
may impact on the occurrence of Salmonellosis in humans. -
National Food Safety Risk Profile of Eggs and Egg Products
This report set out to identify the following; hazards that enter any point of the food chain for eggs and egg products, potential management strategies for the identified high risk hazards, and product/pathogen combinations in which further risk analysis might be required by risk managers.
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Egg and Egg Shell Quality in the Australian Egg Industry
This project produced a booklet that provides guidelines on egg internal quality and egg shell quality for the Australian Egg Industry.Until the production of the booklet arising from this project, there has been no common standard against which producers and other industry personnel could compare egg quality.
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Food Safety Risk Management in Different Egg Production Systems
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Eggs as a source of essential Docosahexaenoic Acid (DHA) - In the diets of weaning infants
This project provided a unique, systematic study of the nutritional value of including egg yolk in the weaning diet of breast and formula fed infants in order to address current nutritional issues pertinent to all infants.
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Distribution and expression of the 14 kDa fimbrial gene among Salmonella Enteritidis isolates and po
This 12-month study (1993-1994) aimed to capitalise on prior observations and develop a novel strategy for rapid identification of Salmonella enterica serovar Enteritidis in egg and egg products based on detection of DNA sequences encoding SEF14.