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At least 145 records · Page 8Linked to original sources
PubMed1977

A nutrient re-evaluation of shell eggs.

Most data on the nutrient composition of shell eggs were obtained before 1950. Since then, management systems for egg production and analytical methods for many components have changed. Freeze-dried whole egg, yolk and white samples were prepared from eggs obtained from a single source of 15 month old White Leghorns. The sample were packaged under nitrogen and held at -20 degrees C. until analyzed. Conversion factors are included for expressing the amount of each component on a per egg as well as a per 100 g. edible liquid basis. This re-evaluation of nutrient data included total solids, lipid, protein, cholesterol, ash, calories, amino acids, fatty acids, vitamins and minerals.

Amino Acids↗
PubMed1991

Modulation of quail intestinal and egg shell gland calbindin (Mr 28,000) gene expression by vitamin D3, 1,25-dihydroxyvitamin D3 and egg laying.

The effects of vitamin D3 sources, egg production and egg cycle on the genomic expression of calbindin (Mr 28,000) in the intestine and egg shell gland (ESG) of quail were characterized by Northern blot and solution hybridization, using synthetic oligonucleotide probe. In vitamin D3- or 1,25-dihydroxyvitamin D3 (1,25-(OH)2D3)-fed quail, onset of egg production induced duodenal and ESG calbindin mRNA and calbindin synthesis. Duodenal calbindin mRNA was slightly higher during the period of shell calcification as compared with the period during which shells were not formed (ESG inactivity). ESG calbindin mRNA was markedly higher during the period of shell calcification than of ESG inactivity. Increasing dietary intake of [3H]1 alpha-hydroxyvitamin D3 increased the duodenal, but not ESG, content of 1,25-(OH)2D3 and calbindin. Duodenal calbindin and its mRNA were absent in vitamin D-deficient quail and were not affected by egg laying. ESG calbindin in the vitamin D-deficient quail was not affected by egg laying, but calbindin mRNA increased in the vitamin D-deficient birds during shell calcification. The results suggest that: (a) intestinal calbindin mRNA and calbindin are induced and/or regulated, either directly or indirectly, by 1,25-(OH)2D3; (b) intestinal calbindin and its mRNA are further induced at the onset of egg laying by an additional stimulator besides 1,25-(OH)2D3; (c) 1,25-(OH)2D3 is required for the expression of the latter stimulator; (d) ESG calbindin mRNA and calbindin are induced in egg-laying birds by a stimulator associated with the egg cycle; and (e) the induction of ESG calbindin mRNA does not need vitamin D metabolites, but 1,25-(OH)2D3 is required for the translation of the mRNA.

Animals↗
PubMed2004

Variations in external and internal microbial populations in shell eggs during extended storage.

The current project was conducted to determine the microbial quality of commercially processed shell eggs during extended storage. Unwashed eggs were collected at the accumulator before entering the processing line. Washed eggs were retrieved after placement in flats. All eggs were stored on pulp flats at 4 degrees C for 10 weeks. Twelve eggs from each treatment were rinsed on the day of collection and during each week of storage. After rinsing, eggs were sanitized in ethanol, and contents were aseptically collected. Total aerobes, yeasts and molds, Enterobacteriaceae, and pseudomonads were enumerated from shell rinses and pooled egg contents. During storage, no differences were found between unwashed and washed eggs for Enterobacteriaceae and pseudomonads in either shell rinses or contents. No differences were found between treatments for population levels of total aerobes or yeasts and molds in the egg contents throughout the storage period. Significant differences between treatments were found at each week of storage for external shell contamination by total aerobes. The highest unwashed egg contamination occurred at week 8 of storage and the lowest was at weeks 0 and 1 of storage. The highest shell contamination with aerobic bacteria on the washed eggs was found at week 0 of storage and the lowest was at week 7. Yeast and mold contamination determined by shell rinses was also significantly different between treatments at each week of storage. Commercially washed eggs were significantly less contaminated than were unwashed eggs for the populations monitored.

Animals↗
PubMed2006

The effect of a commercial UV disinfection system on the bacterial load of shell eggs.

AIMS: To study the effect of UV irradiation on the bacterial load of shell eggs and of a roller conveyor belt. METHODS AND RESULTS: The natural bacterial load on the eggshell of clean eggs was significantly reduced by a standard UV treatment of 4.7 s; from 4.47 to 3.57 log CFU per eggshell. For very dirty eggs no significant reduction was observed. Eggs inoculated with Escherichia coli and Staphylococcus aureus (4.74 and 4.64 log CFU per eggshell respectively) passed the conveyor belt and were exposed to UV for 4.7 and 18.8 s. The reduction of both inoculated bacteria on the eggshell was comparable and significant for both exposure times (3 and 4 log CFU per eggshell). Escherichia coli was reduced but still detectable on the conveyor rollers. The internal bacterial contamination of eggs filled up with diluent containing E. coli or S. aureus was not influenced by UV irradiation. CONCLUSIONS: There is a significant lethal effect of UV irradiation on the bacterial contamination of clean eggshells and recent shell contamination, contamination of rollers can be controlled and the internal contamination of eggs is not reduced. SIGNIFICANCE AND IMPACT OF THE STUDY: The penetration of UV into organic material appears to be poor and UV disinfection can be used as an alternative for egg washing.

Animals↗
PubMedDate not supplied

Embryonated eggs compared with fragments of chorioallantois attached to egg shell for isolation of Newcastle disease virus.

The feasibility of using fragments of chorioallantois attached to egg shell (C-S) as an alternative to embryonated eggs for isolating Newcastle disease virus (NDV) was assessed. In paired titrations of 6 strains of virus, embryonated eggs detected an average of 6-to-7-fold greater amounts of virus than did C-S fragments. The efficiency of isolation of viscerotropic velogenic NDV from 240 swab samples was 97% in embryonated eggs and 84% in C-S fragments. Sensitivity differences between the 2 host systems were revealed only in tests of samples expected to contain small amounts of virus. These results suggest that C-S fragments can be reliably used in some but not all instances, thereby relieving logistic constraints sometimes associated with the use of embryonated eggs.

Allantois↗
PubMed1994

A new biomaterial, hen egg shell membrane, to eliminate heavy metal ion from their dilute waste solution.

The egg shell membrane (ESM) is an intricate lattice network of stable and water-insoluble fibers with high surface area. ESM accumulates and eliminates various heavy metal ions from dilute aqueous solution with high affinity and in short contact time, depending on pH and characteristics of the individual ion. Under certain conditions, the level of precious ions, Au, Pt, and Pd accumulation approaches 55, 25, and 22% of dry wt of ESM, respectively. Also uranium uptake 30% of that of ESM. Experiments suggested that ESM is promising to use for the purpose of removal/recovery of metals and water pollution control.

Adsorption↗
PubMed2004

Effect of thermoultrasonication on Salmonella enterica serovar Enteritidis in distilled water and intact shell eggs.

The combined effects of simultaneous application of ultrasonic waves and heat treatment (thermoultrasonication) on the survival of a strain of Salmonella enterica Enteritidis was studied in both distilled water and intentionally contaminated intact eggs immersed in water. Although minor differences were observed between parameters obtained for thermoultrasonic treatment of bacteria suspended in water and those attached to the shell egg, the thermoultrasonication effects were considered to be of the same level in the range of temperatures assayed (52 to 58 degrees C). This combined process presented a clearly higher killing effect than the heat treatment alone. It decreased the decimal reduction times (D-values) by 80 to 55%, respectively, in the range of temperatures for heat treatment when the organism was suspended in water, which means a 99.5% reduction (5D to >2D) of the original bacterial load versus a 90% reduction for the heat treatment alone. The practical implications of the phenomenon are discussed.

Animals↗
PubMed1984

Collagen in the egg shell membranes of the hen.

Collagen-like proteins have been found in the egg shell membranes of the hen. Materials similar to types I and V collagens were detected in each of the two layers of this membrane, the thick outer membrane and the thin inner membrane. Collagen was extracted by acid-pepsin digestion and isolated by differential salt precipitation. Identification of type-specific collagen-like material was established by coelectrophoresis on SDS-polyacrylamide gels using known collagen standards. These bands were susceptible to digestion by bacterial collagenase. From differential staining of the gels it was estimated that the ratio of collagen types I:V was approximately 100:1. Further confirmation of these biochemical results was obtained with immunofluorescence microscopy using type-specific antisera against chicken types I and V collagen with the indirect sandwich technique. Both the inner and outer shell membranes contained the two types of collagen. Within each membrane, the large, coarse 2.5-micron fibers contained predominantly type I collagen-like material, while type V collagen was mainly associated with the delicate narrower fibers of approximately 0.6-micron diameter. These tended to be concentrated in the inner membrane. At the electron microscopic level, both types of fibers were coated with glycoproteins that stained positively with ruthenium red. The deposition of these collagen-like substances by the hen oviduct on to the surface of the developing egg is an additional example of interstitial-type collagen synthesis and secretion by epithelial rather than by mesenchymal cells.

Animals↗
PubMed1994

The role of home-made ice cream as a vehicle of Salmonella enteritidis phage type 4 infection from fresh shell eggs.

A family outbreak of Salmonella enteritidis PT4 infection is described in which home-made ice cream was identified as the vehicle of infection. The ice cream contained approximately 10(5) S. enteritidis PT4 organisms per gm and was probably contaminated by an infected shell egg containing between 10(5)-10(8) organisms. The continued relevance of the Chief Medical Officer's warning on the use of raw shell eggs is highlighted. Home-made ice cream using the same recipe as ice cream that had been incriminated as the cause of the family outbreak of S. enteritidis PT4 infection was used to study the growth of the organism that might have occurred in the 3-4 h it took to prepare the product. When the inoculum was in the stationary phase, as it would be from shell or other cross contamination, there was a lag phase of 3 h before growth occurred at room temperature. Even when actively multiplying organisms were introduced, as may be found in an infected egg, there was less than 3 log(10) increase in the salmonella count in 4 h at room temperature. It was, therefore, given the high S. enteritidis count, unlikely that the ice cream was cross-contaminated. By contrast, raspberry sorbet at pH 3.73 proved to be lethal to a large inoculum of S. enteritidis and may be a relatively safe raw egg containing product.

Animals↗
PubMed1994

Kinetics of hydrolysis of sucrose catalyzed by invertase immobilized on egg shells and on zeolites.

A simple, inexpensive and reliable method for immobilizing yeast invertase on egg shells and on zeolites was developed. The activity of the immobilized preparations when compared with that of native enzyme at varying pH, temperature and substrate concentrations, showed improved stability and sigmoidal kinetic behaviour. The immobilized enzyme could be easily removed from the reaction mixture at any specified time.

Animals↗
PubMed2003

Outbreaks of Salmonella serotype enteritidis infection associated with eating shell eggs--United States, 1999-2001.

A Salmonella serotype Enteritidis (SE) epidemic emerged in the 1980s, when increasing numbers of infections were detected in the Northeastern and Mid-Atlantic regions of the United States. In the early 1990s, while SE rates in the Northeast began to decline, the SE epidemic expanded to the Pacific region. Nationwide, the number of SE isolates reported to CDC peaked at 3.8 per 100,000 population in 1995. Although rates of culture-confirmed SE infection reported to CDC declined to 1.9 by 1999 (Figure 1), rates did not decline further through 2001, and outbreaks continue to occur. Investigations of outbreaks and sporadic cases have indicated repeatedly that, when a food vehicle is identified, the most common sources of SE infection are undercooked and raw shell eggs. This report describes two SE outbreaks associated with eating shell eggs and underscores the need to strengthen SE-control measures.

Adult↗
PubMed2000

Outbreaks of Salmonella serotype enteritidis infection associated with eating raw or undercooked shell eggs--United States, 1996-1998.

During the 1980s and 1990s, Salmonella serotype Enteritidis (SE) emerged as an important cause of human illness in the United States. The rate of SE isolates reported to CDC increased from 0.6 per 100,000 population in 1976 to 3.6 per 100,000 in 1996 (Figure 1). Case-control studies of sporadic infections and outbreak investigations found that this increase was associated with eating raw or undercooked shell eggs (1). From 1996 to 1998, the rate of culture-confirmed SE cases reported to CDC declined to 2.2 per 100,000; however, outbreaks of illness caused by SE continue to occur. This report describes four SE outbreaks during 1996-1998 associated with eating raw or undercooked shell eggs and discusses measures that may be contributing to the decline in culture-confirmed SE cases.

Arizona↗
PubMed2005

Effect of irradiating shell eggs on quality attributes and functional properties of yolk and white.

Shell eggs were irradiated and the physico-chemical, and functional properties of egg yolk and white were determined. The color of egg yolk was not affected, but the viscosity of egg white was dramatically lowered and became watery by irradiation. The foam capacity and foam stability of egg white were significantly decreased due to protein oxidation by irradiation. However, the texture characteristics of egg white were not changed by irradiation, indicating that irradiation may not alter the thermal characteristics of egg white proteins. Sulfur volatiles were generated by irradiation but disappeared during storage under aerobic conditions. Because egg white became watery, irradiation may not be advisable for table eggs but may be useful for pasteurizing liquid egg white or liquid whole egg without significant deterioration of their quality and functionality. In particular, the dramatic decrease in the viscosity of egg white by irradiation will improve flow of liquid egg white or liquid whole egg, which could be highly useful for egg processing.

Animals↗