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Improving quality and safety of hen eggs in new production system by reinforcing the antimicrobial natural defence and by developing tools for grading eggs.

Ziel

An egg is a pre-packed food that is vulnerable to external microbiological loads. Eggs are the major cause of Salmonella food poisoning in man. The mechanical protection afforded by the eggshell barrier and the antibacterial properties of membranes and egg white are influenced by several factors. These include physiology, genetics, and housing systems of the hen and storage conditions of the egg. Together they determine the potential infectious risk for humans. It is proposed
(1) to analyse and measure the variation in these factors
(2) to develop a mathematical model to predict the microbiological risks due to these factors
(3) to genetically improve the egg's defence systems (eggshell/albumen)
(4) to develop novel, real time, non-invasive grading systems and eliminate unsafe eggs
(5) to define the optimal egg laying and egg storage conditions for alternative systems, which legally must replace battery cages in Europe by 2012.This project aims to guarantee the safety and quality of eggs to consumers in new production system respective of hen welfare and to improve UE competitiveness favouring employment.

Wissenschaftliches Gebiet (EuroSciVoc)

CORDIS klassifiziert Projekte mit EuroSciVoc, einer mehrsprachigen Taxonomie der Wissenschaftsbereiche, durch einen halbautomatischen Prozess, der auf Verfahren der Verarbeitung natürlicher Sprache beruht.

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Koordinator

Institut National de la Recherche Agronomique (INRA)
EU-Beitrag
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Adresse
Domaine de l'Orfrasière Monnaie
37380 Nouzilly
Frankreich

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Beteiligte (11)