Chapter 6. Eggs

  1. Ioannis S. Arvanitoyannis
  1. Ioannis S. Arvanitoyannis2,
  2. Theodoros H. Varzakas1,
  3. Konstantina Tzifa1 and
  4. Demetrios Papadopoulos2

Published Online: 30 NOV 2009

DOI: 10.1002/9781444320923.ch6

HACCP and ISO 22000: Application to Foods of Animal Origin

HACCP and ISO 22000: Application to Foods of Animal Origin

How to Cite

Arvanitoyannis, I. S., Varzakas, T. H., Tzifa, K. and Papadopoulos, D. (2009) Eggs, in HACCP and ISO 22000: Application to Foods of Animal Origin (ed I. S. Arvanitoyannis), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444320923.ch6

Editor Information

  1. Department of Agriculture, Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, Nea Ionia Magnessias 38446 Volos, Hellas, Greece

Author Information

  1. 1

    Department of Processing of Agricultural Products, TEI Kalamata, Kalamata, Hellas (Greece)

  2. 2

    Department of Agriculture, Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, Nea Ionia Magnessias 38446 Volos, Hellas, Greece

Publication History

  1. Published Online: 30 NOV 2009
  2. Published Print: 6 FEB 2009

ISBN Information

Print ISBN: 9781405153669

Online ISBN: 9781444320923

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Keywords:

  • ‘eggs’ and entire eggs of hens;
  • contamination sources at egg-packing stations;
  • liquid egg yolk (LEY) samples;
  • enzyme-linked immunosorbent assays (ELISA);
  • polychlorinated dibenzo-dioxins (PCDDs);
  • total toxic equivalent quantity (TEQ) levels for dioxins and dioxin-like PCBs;
  • labelling of eggs by producer - classification labels stating quality;
  • organisation of enterprise and responsibility of administration;
  • rules for good manufacturing and hygiene practice (GMP-GHP-SSOPs);
  • Ishikawa diagram for non-conformed eggs

Summary

This chapter contains sections titled:

  • Introduction – Hazards

  • Case Study

  • Methods to Determine Egg Quality in Production

  • Conclusions

  • References