Legislation: Egg & Egg products

Table 1 regulation for the egg sector legislation status of food safety

Regulation
(EC) No 1069/2009The legal framework for the and supervision of animal
(EU) No 142/2011Implementing Regulation
(EC) No 178/2002General principles and requirements of food law, establishing the European Food Safety Authority and laying down in matters of food safety
(EC) No 852/2004
(EC) No 853/2004Hygiene in the production of products of animal origin
(EC) No 2073/2005Microbiological criteria for foodstuffs
(EU) No 1169/2011Provision of food to consumers
(EC) No 1333/2008Food
(EC) No 2160/2003 Control
The legislation table will be renewed: An update will follow soon

Microbiology: Egg & Egg products

Table 2 Microbiological occurring, full table with more extensive information about the hazards can be found here.

GenusPathogenic speciesGRForm, mobilityO₂T (C.)T1 (C.)pH-OpH-RaWIllness
Aeromonashydrophilic, sobria, caviaeRod, mobileFa20-354,0-42,04,0-10,0>0.97Infection: diarrhoea, stomachache and vomiting.
SalmonellaTwo thousand three hundred species that might cause enteritis (stomach inflammation).Rod, sometimes mobileFa35-37 5,0-45,07.04,0-10,0>0.93Intestinal inflammation. For the elderly, small children and sick, illness can be fatal.
Salmonellatyphus; paratyphusRodFa375,0-45,0>0.93Typhus, paratyphus are the most severe caused by Salmonella.

Chemical: Egg & Egg products

Table 3 possible hazards derived from Hazard table Chemistry

Chemical componentFood productLegislationComments
Dioxins: Polychlorinated dibenzodioxins (PCDD’s), Polychlorinated dibenzofurans PCDF and 2,3,7,8-Tetrachlorodibenzodioxin (TCDD). (through Feed) and , (especially fatty fish such as herring and salmon) and Vegetables, Oils/fats, dairy and eggsMaximum levels according to Regulation (EC) No 1881/2006Formed from chlorinated linkages during heating with low oxygen levels. Carcinogenic for humans and animals above a threshold level.
Polychlorinated biphenyls (PCBs) and dioxin-like PCBs (dl-PCBs)Herbs (through Feed), poultry, fish (especially fatty fish such as herring and salmon), Vegetables, Oils/fats, dairy and eggsMaximum levels according to Regulation (EC) No 1881/2006Carcinogenic for animals and humans. Moreover, it might induce skin disorders, reproductive toxicity and liver diseases. PCBs burn above 1200 °C, are insoluble and are applied as plasticizers, paint, ink, lacquer, glue and insecticides.
Residues: (animal)medicines, antibiotics, anti-microbial , growth promotors and vitamins.HerbsForbiddenHerbs . For each drug is, a Maximum Residue Level (MRL) established with a specific accepted amount in herbs, liver, kidney, fat, milk and eggs. The usage of Chloramphenicol and nitrofuran is forbidden in the EU and VS while still accepted in some Asian countries.

Table 4 , rickettsie in egg products, derived from Hazard table Other Biotoxins

Name poisoningOriginFoodIllnessComments
Biogenic-amine HistaminePlants, animals and microbesAlmost all food products are high in proteins. Histamine is formed from histidine by enzymes mainly from the Enterobacteriaceae.Influences physiological processes in the body. Consumption of biogenic amines could lead to poisoning. : nausea, stuffiness, palpitations, eczema, unnatural blood pressure and headache.Often present in fish as histamine, a symptom similar to food poisoning.

Fraud

The Dutch Food Safety Authority-IOD focuses on various forms of in the poultry sector, such as fraud, manure fraud and fraud with eggs and illegal use of plant protection products and biocides. It identifies the following forms of fraud with regard to eggs: re-catting of poultry products (destination); fraud with THT date; fraud with the classification of eggs. Category 3 eggs are upgraded to products for human consumption.


Related articles to Egg & Egg products: Hazard overview

Many customers and visitors to this page 'Egg & Egg products: Hazard overview' also viewed the articles and manuals listed below: