Egg Safety in the Realm of Preharvest Food Safety

Abstract

Eggs are nutritious, yet they are a highly perishable commodity like other protein sources such as meat. Even though steps are taken all along the production process of shell eggs, from farm to table, the potential for contamination of the shells and egg contents poses a high risk to consumers. The main sources of contamination can be categorized as vertical transmission, in which the layers can be carriers of pathogens and can pass them on during egg formation, and horizontal transmission, in which environmental factors such as water, feed, layer houses, and personnel are the main source of contamination. Ongoing preharvest practices might not be enough to completely eliminate pathogens from shell eggs; however, consistently following good practices along with proper handling during transportation and retail sale and by consumers can be significant in reducing the risk. This article discusses the various aspects of production practices, their potential for cross-contamination, and decontamination technologies for shell eggs.