all about eggs

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All about eggs

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All about eggsThe object of this book is to share knowledge about eggs and allow the reader to discover what an exciting product an egg really is. The book offers our customers and other interested parties answers to the multiple questions that we are sometimes faced with, and demonstrates that eggs are not just eggs.

At DAVA Foods we are all about eggs – and about ensuring that our customers receive healthy and safe food. Eggs are an indispensable component in cooking, but eggs are much more than just that. With its complex composition of vitamins, minerals and proteins, it is one of nature’s nutritional wonders.

In this publication we have summarized some of the knowl-edge we have about the egg and all its virtues. How can you tell if an egg is old? How long do you boil an egg until it is hard-boiled? What are the rules for enriched cage egg production? What vitamins do eggs contain? What about eggs and choles-terol? You will find all the answers and more inside the book.

We hope the book will be useful as a reference tool or for inspiration, and that it gives our readers a new understanding of our fantastic and unique world of eggs.

Ivan Noes Jørgensen, Group CEO

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Table of contentALL ABOUT EGGS

| Table of content

INTRODUCTION

TABLE OF CONTENT

EGG STRUCTUREThe eggshellShell thicknessShell membranesAir cellEgg whiteBacterial retardant propertiesColour of the egg whiteAlkaline pH valueThe yolkThe chalazaeColour of the yolk

THE EGG IS FORMEDThe production periodThe egg's journey through the hen

TYPES OF PRODUCTION Organic eggsFree range eggsBarn eggsEnriched cage eggsTable of productions types

TRACEABILITY What the codes mean Trace the farmer Farm gate sales

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QUALITY AND SAFETYTrade Standards for eggs Quality requirements for grade A eggs Grade B eggs Weight grades Eggs of different sizes in a trayShelf life Labelling The Salmonella Treatment Programme The salmonella bacteria Symptoms of salmonella infection Salmonella control

QUALITY CONTROL OF SHELL EGGS Checking shell eggs, the raw product Checking for cracked eggs Checking for dirty eggs Checking for blood eggs Checking the packaging machine Checking the finished product

CHECKING PASTEURIZED PRODUCTS Use of pasteurized products Uniform products Safe products Testing pasteurized egg whites Testing pasteurized whole eggs

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ORGANIC FARMING Organic egg farming in Denmark Legislation and controlOrganic farming at DAVA FoodsControl procedures at DAVA Foods

EGGS AND HEALTH Eggs in brief Nutritional value Rich in/source of Health claims Vitamin A Vitamin D Vitamin E Riboflavin (B2) Niacin Vitamin B12 Biotin Pantothenic acid Phosphorus Selenium Cholesterol Two types of cholesterol Cholesterol in eggs Fat Saturated fat Unsaturated fat Omega 3 and 6 fatty acids

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PROTEIN Protein intake Amino acids Protein shortage Weight loss and protein Protein health claims

STORAGE Temperature Package date Placing eggs in the fridge Separate storage Storing hard-boiled eggs The egg tray Freezing eggs Environment – pulp vs. plastic

KITCHEN HYGIENE Good hygiene in private homes Cool the foodKeep track of goods in cold and freezer rooms Tips for avoiding infection The spread of bacteria between raw food materials The spread of bacteria from raw to ready-to-eat food Avoiding the spread of bacteria Handling eggsHandling raw chicken meat

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EGG PROPERTIES Raising agent Binding agentThickening agentEmulsifierClarification agentColouring agentFacial treatment mask

FAQFertilized eggsBlood spotsThe yolk is in the side of the eggDeformed eggshellsDioxin in eggsFeathers on eggsForeign smellForeign flavourMurky egg whitesNo label on the packagingCracked eggsMeat spotsWorms in the eggSpots in the egg whiteProtein spotsRotten eggsCrumbling shellsDirty eggsTwo yolks in one eggThin egg whitesThin-shelled eggsEgg stuck in the tray

Eggs without yolksLayered egg whitesYolk too thick in consistencyYolk too thin in consistencyMetallic tasteDecreased whipping abilityMould on the packagingBulges in the cup

INDEX

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Egg structure THE EGG – PART BY PART

An egg consists broadly of three parts: A shell, an egg white and a yolk. An egg consists of about 2/3 egg white and 1/3 yolk – in larger eggs however, there is relatively more egg white. An egg weighs an average of approx. 60 g.

Egg size depends on the hen’s age (the older the hen, the larger the egg), race and weight, as well as on environ-mental factors such as temperature, stress and the hen’s access to food.

The eggshellThe shell represents about 10 % of the total weight of the egg. It consists mainly of calcium carbonate, with small amounts of magnesium car-bonate and calcium phosphate. It is porous: 8-10,000 pores ensure that oxygen can enter the egg and CO2 and other gases can escape. The shell can be white or brown – depending on the breed.

A white hen lays white eggs and brown hens lay brown eggs. White hens that lay brown eggs do exist but this breed is currently not being used for production in Denmark. Only the outer layer of the shell is colour-ed. The brown eggshells contain a pigment called protoporphyrin, which can create a range of colours from yellow to reddish and brown.

Shell thicknessThe shell thickness and thus strength depends on egg size, breed, the age of the hen and feed composition. The content of calcium, phosphorus, manganese and vitamin D are par-ticularly important. The older the hen is, the thinner the shell. The reason is that older hens lay larger eggs, but there is the same amount of shell ma-terial available, regardless of egg size.

Shell membranesUnderneath the shell there is an outer and an inner shell membrane. The outer membrane, which is immediately inside the shell, is the most resistant. Besides serving a protective role, the shell and the shell membranes also have a biological function; namely to regulate evaporation and air circula-tion, but also to prevent microorgan-

Eggshell

Egg white

Egg yolk

| Egg structure

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isms from entering the egg. A colour-less wax membrane called the cuticle surrounds the outer shell. It is highly alkaline and therefore acts as a bacte-riostatic agent – i.e. it prevents bacteria from reproducing. This wax membrane is dissolved by washing, which is why in Denmark it is not allowed to wash eggs before sorting.

Air cellWhen the egg leaves the hen, it has a temperature of 39 °C. As it cools, its contents contract, allowing air to penetrate through the shell. In the heavy end of the egg, the outer and the inner shell membrane split apart, and the air cell is formed here. The older the egg is, the larger the air cell, as water continuously evaporates from the egg during storage.

Egg whiteThe egg white makes up approx. 60 % of the eggs weight. It consists of 88 % water and 12 % dry matter, primarily protein. The egg white is made of three parts: an inner and an outer liquid layer and in between those a more viscous liquid part. The egg white is heat regulating, adjusts the humidity and supplies nutrition to the chicken foetus. It also prevents

external bacteria from penetrating the yolk.

Bacterial retardant propertiesThe egg white protects the yolk, for example due to its contents of the enzyme lysozyme, which splits the beta-(1.4)- glycoside bond in the cell wall of gram-positive bacteria; this destroys the bacterial cell. The protein ovotransferrin is also a bacteriostatic

agent, in that the binding of iron to ovotransferrin limits the possibilities for certain bacteria’s growth.

Colour of the egg whiteThe egg white’s pale yellow-green colour is due to the presence of ribo-flavin (vitamin B2). Completely fresh eggs contain lots of small air bubbles that can give the egg white a dull milky appearance. This is because of carbon

Air cell

Eggshell

Shell membranes

Egg yolk

Egg white

Chalazae

Chalazae

Egg structure |

8 | Egg structure

dioxide that has not yet leaked out through the shell. The older the egg, the more transparent the egg white.

Alkaline pH valueEgg white is one of the few alkaline food products that exist. In a freshly laid egg the pH value is approx. 7.6, but it increases during the first 1-2 days to 8.6 and then to 9.7. The rate at which the pH value increases depends on the storage conditions. The higher the temperature, the faster the increase in pH value.

The yolkThe yolk is a single cell that represents about 28 % of the weight of the egg. The nucleus, called the embryonic disk, can be seen as a small white spot on the outside of the yolk when the egg is opened. The yolk is sur-rounded by a protective membrane, the vitelline membrane, which be-comes weaker the older the egg is.

The yolk has much lower water con-tent than the egg white, just under 50 %. About 2/3 of its dry matter is fat and 1/3 is protein. The fat content consists primarily of triglycerides, cho-lesterol, and the phospholipid lecithin.

The amount of fat and cholesterol and the composition of the fat are influ-enced by diet.

The chalazaeThe yolk is held in place by two screw-shaped strands of egg white – the chalazae, which are formed from egg white proteins. The chalazae are most visible in fresh eggs and can be hard to spot in a boiled egg.

Colour of the yolkThe diet determines the colour of egg yolk. If the hen is mainly fed yellow and orange-pigmented food, this is the colour that is more prominent in the egg yolk. A relatively colourless feed gives almost colourless yolks. In these cases, the manufacturer often adds a small amount of plant supplements that provide the yolk with the colour that consumers like best – namely golden or lemon-coloured.

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The diet determines the colour of egg yolk. If the hen is mainly fed yellow and orange-pigmented food, this is

the colour that is more prominent in the egg yolk.

10 | The egg is formed

The egg is formedSTEP BY STEP

The hen begins to lay eggs when it is 18-20 weeks old. The timing of the start of egg-laying depends on genetic and environmental factors, nutritional status, temperature and especially brightness and length of the day. Reduced brightness and day length means that the hens do not lay eggs – or at least not as many in the winter as in the summer – unless there is artificial light in the hen house.

The production periodA hen is taken out of production at the age of approximately one and a half years. The hen will lay somewhere between 250 and 335 eggs during its production period (depending on the type of production). This corresponds to approximately 16-20 kg of eggs per hen during a production period, which varies from 378 to 413 days.

The egg’s journey through the henOnly the left ovary and fallopian tube work in hens. The fallopian tube is approx. 40-80 cm long and is divided into five sections, each with its own function.

The infundibulum nearest the ova-ry is 8-9 cm long, funnel-shaped

and flexible so that it can pick up the egg (egg yolk) released from the ovary. The yolk is given a membrane – the vitelline membrane – and the strings that keep the yolk in the middle of the egg white (the chalazae) are formed. The egg stays in the infundibulum for 15-30 minutes. This is where fertiliza-tion takes place, if applicable.

The magnum is the largest part of the fallopian tube – approx.

30 cm. The egg white is formed here during the 2-3 hours it takes the egg to pass through this section.

The isthmus is approximate 10 cm long. Here the shell membrane

is formed over the course of 60-75 minutes.

The uterus is 4-5 cm long. The uterus glands ensure that the egg

white is 'inflated' with liquid to its final size while the shell is formed. Mineral-ization occurs slowly in the beginning. Later, up to 300 mg of shell material is formed per hour. Pigments are depos-ited last – on the outer shell. The entire process takes 20-26 hours.

The vagina is the outermost 8-10 cm long section of the fallopian

tube, which flows into the cloaca to the left of the rectum. The vagina’s mucosa is very adjustable and is pushed with the egg out through the cloaca, so that the egg does not come into contact with the cloaca mucosa. The egg is covered by a thin layer of mucus, which dries and forms a membrane. This membrane prevents evaporation and protects against the penetration of microorganisms. The process only takes a few minutes.

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The digestivesystem

The egg whiteis formed

The ovary

Egg cell

The cloaca

The shell is formed

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Hens from a barn egg farmer.

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Types of productionORGANIC EGGS · FREE RANGE EGGS · BARN EGGS · ENRICHED CAGE EGGS

Eggs for eating are produced in four different production systems: organic eggs, free range eggs, barn eggs or enriched cage eggs. DAVA Foods offers a wide range of shell eggs from the approved production systems. Consumers have the option to choose eggs from categories that comply with official requirements and meet consumer attitudes to animal welfare, price requirements etc. The eggs look similar or identical on the outside, which is why all egg trays are clearly marked to show what type of produc-tion the eggs come from.

Organic eggsOrganically farmed hens must have access to both a barn and an outdoor area. Barns may hold a maximum of 6 hens per m2 of usable area, and there must be at least 18 cm of perch space per hen. In the barn, the hens must also have to have daylight and access to nests. The barn area must account for at least 1/3 of the entire site area and have its floor covered by either straw, wood shavings, sand or peat. Additionally, the hens must also have access to outdoor areas. The outdoor enclosure must offer at least equiva-lent to 4 m2 per hen, and most of the

soil should be covered in vegetation in order to provide shelter and shade for the birds. Farmers must have more than one enclosure, so that each en-closure can be kept free of hens for at least one year at a time. However, this last requirement does not apply if the total outdoor area is at least 1.5 times larger than the minimum size required to match the number of hens. Beak trimming is not allowed, and all feed must be organic.

Free range eggsFree range hens have access an out-side enclosure as well as a barn. The barn may hold a maximum of 9 hens per m2 of usable area and must provide at least 15 cm of perch space per hen. No windows are required in free range hen farming barns, but nests are. The foraging area must account for at least 1/3 of the total site area and be covered in either straw, wood shavings, sand or turf. The outdoor enclosure, which the hens have access to during the day, must offer at least 4 m2 per hen, and the soil should be largely covered by vegetation in the form of trees, shrubs or other kinds of living plants. Beak trimming is not allowed; the hens are fed conventional feed.

Barn eggsBarn hens live indoors, where a max-imum of 9 hens are allowed per m2 of usable space. The barn must provide at least 15 cm of perch space per hen. No windows are required, but nests must be provided. The foraging area must be at least 1/3 of the site area and be covered in straw, wood shavings, sand or turf. Beak trimming is not allowed; the hens are fed conventional feed.

Enriched cage eggsIn cage egg production, each cage may contain a maximum of 10 hens, and each hen must have 750 cm2 of floor space. Hens have access to perches, nests and dust bathing. The hens are fed with conventional feed. The Danish trade association has decided that beak trimming should not be used in enriched cage farming.

Types of production |

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Organic eggs Free range eggs Barn eggs Enriched cage eggs

Area Max 6 hens per m2 of useable area.Max. 3000 hens per flock.3000 hens per flock only allowed in transition periods.

Max. 9 hens per m2 of useable area in production systems with only one layer.Max. 18 hens per m2 of useable area in production sys-tems with more than one layer.Max. 3 layers.

Max. 9 hens per m2 of useable area in production systems with only one layer.Max. 18 hens per m2 of useable area in production sys-tems wiht more than one layer.Max. 3 layers.

750 cm2 per hen.Max. 10 hens per cage.Max. 3 layers.

Useable area

Width min. 30 cm.Max 14 % ground slant.Clearance min. 45 cm.Nesting area is not included in the useable area.



600 cm2.

Accessible ground area

Area of ground surface that the hens have unequivocal access to.Clearance min. 45 cm.



Foraging area

Min. 1/3 of the barn's ground surface.Min. 250 cm2 per hen.



There has to be a dust/straw/sand bath in the cage.

Outdoor area

Min. 4 m2 per hen.Enclosures must be used alternately – unless the outdoor area is at least 1.5 times larger than the minimum requirement. Shelter against weather and predators has to be provided.

Min. 4 m2 per hen and the majority of the area has to be covered by vegetation.

No. No.

Nests Max. 7 hens per nest (single nests).Max. 83 hens per m2 nest (shared nests).

Max. 7 hens per nest (single nests).Max. 120 hens per m2 nest (shared nests).

Max. 7 hens per nest (single nests).Max. 120 hens per m2 nest (shared nests).

There has to be a nest in the cage.

Beak trimming No. No. No. No.

Perches Min. 18 cm per hen. Min. 15 cm per hen. Min. 15 cm per hen. Min. 15 cm per hen.

Production typesORGANIC EGGS · FREE RANGE EGGS · BARN EGGS · ENRICHED CAGE EGGS

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Organic eggs Free range eggs Barn eggs Enriched cage eggs

Opening to outdoors

Min. 4 m opening per 100 m2 barn area.

Min. 2 m opening per 1000 hens.Min. 50 x 50 cm exit holes evenly distributed to the open.

No. No.

Water Min. 2.5 cm trough per hen or min. 1 cm water distributor per hen or max. 10 hens per nipple or cup and each hen has to have access to min. 2 nipples or cups.

Min. 2.5 cm trough per hen or min. 1 cm water distributor per hen or max. 10 hens per nipple or cup and each hen has to have access to min. 2 nipples or cups.

Min. 2.5 cm trough per hen or min. 1 cm water distributor per hen or max. 10 hens per nipple or cup and each hen has to have access to min. 2 nipples or cups.

There has to be a suitable water distribution system, so each hen has access to min. 2 nipples or cups.

Feed Min. 10 cm per hen by trough feed. Min. 4 cm per hen by bowl feed.There must be access to roughage feed every day.

Min. 10 cm per hen by trough feed. Min. 4 cm per hen by bowl feed.

Min. 10 cm per hen by trough feed. Min. 4 cm per hen by bowl feed.

Each hen must have min. 12 cm feeding trough.

Light Sufficient.Min. 8 hours without artificial lighting.

Sufficient.No requirements for windows in the barn.Eight-hour periods of darkness are compulsory.

Sufficient.No requirements for windows in the barn.Eight-hour periods of darkness are compulsory.

No requirements for windows in the barn.Eight-hour periods of darkness are compulsory.

Air Good and adequate ventilation without drafts.Max. 25 ppm. NH4.

Good and adequate ventilation.



Noise Noise must be regulated. Noise must be regulated. Noise must be regulated. Noise must be regulated.

Alarm No requirements with natural ventilation.A requirement with mechanical ventilation.

Yes. Yes. Yes.

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Example of eggs with code stamps – shown here is an egg from each company within the DAVA Foods group.

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TraceabilityHOW CONSUMERS KNOW WHERE THEIR EGGS ARE FROM

All eggs sold for human consumption are stamped with a code indicating the production system, country and manu-facturer. These codes make it possible to trace eggs back to the farmer. The code is also the consumer’s guarantee that the eggs are produced in a given country and under a given production system. It is illegal to market eggs without codes.

What the codes meanAll eggs from DAVA Foods are stamped with the following code:

A number for the type of production:0 = organic eggs1 = free range eggs2 = barn eggs3 = enriched cage eggs

The country code (‘DK’ for Denmark, ‘EE’ for Estonia, ‘FI’ for Finland, ‘SE’ for Sweden) and manufacturer identifi-cation code.

ExampleEach egg must have a code. It can look like this:

Trace the farmerConsumers can find the farmer who produced their eggs by referring to the code and looking it up online. On the websites of the individual companies in the DAVA Foods group you can look up the codes and find the farmer who supplied the egg.

Farm gate salesEggs bought at farm gate sales are not considered to be ‘marketed’ and therefore do not need to be coded. When consumers buy eggs at farm gate sales, they know who the farmer is and which production system the farmer uses.

Egg farmers may sell directly to the consumer provided that the eggs have not been graded into quality or weight classes, that the sale takes place at the farm where the eggs are produced, and that there is no other egg-packing plant on the property. A ‘best before’ date is required; this can take the form of a note left in the tray. There must be signage at the point of sale informing customers that the hens are subjected to salmonella control.

0 DK 12345

This is an organic egg

The farmer’s ID number

This egg is produced in Denmark

Traceability |

18 | Quality and safety

All eggs produced by DAVA Foods are subject to EU law and the rules set out in ‘The Trade Standards for Eggs’. The Trade Standards sets out require-ments for egg quality, weight grades and shelf life and for the coding of eggs. Moreover, Danish eggs are sub-ject to ‘The Danish Salmonella Control Programme’ and ‘Salmonella Control’.

The Trade Standards for eggsEggs fall into two grades, A and B. Grade A eggs are reserved for consumers and grade B eggs go to industry customers for processing. From here they may reach consumers in various ways.

Quality requirements for grade A eggsGrade A eggs must meet the following requirements

· The shell must be undamaged

· The air space must not exceed 6 mm in height

· The yolk must be located centrally in the egg

· The egg white must be clear and transparent

· Imperceptible germ development

· There must be no foreign matter in the egg

· No ‘foreign’ smell

Grade B eggsGrade B eggs are eggs which fail to meet the quality requirements of Grade A eggs. They are not shipped out directly to consumers, but are instead sent to manufacturers for processing. Grade B eggs may be eggs with blood spots in them, dirty or cracked eggs, or fail to meet Grade A requirements in other ways.

Weight gradesEggs are graded by weight. According to Trade Standards, the weight grades are as follows:

XL = 73 g and moreL = 63 g-73 gM = 53 g-63 gS = 52 g and less Eggs of different sizes in a tray The Trade Standards allow manufac-turers to pack eggs of different sizes in the same tray, so it is not uncommon to see trays labelled with sizes grades such as S/M, M/L or L/XL. These trays always indicate the minimum net

weight. Packing companies pack trays of mixed sized eggs to utilize the eggs optimally.

Shelf lifeEggs have a shelf life of 28 days from the day they are laid. According to The Trade Standards, eggs must be packed within 10 days of being laid. The eggs must be labelled with a ‘best before’ date. Labelling requirements state that eggs with only 7 days left to go before the ‘best before’ date must be removed from the shelves. The packing company may choose to state the date of packing and expiry date on the label, too.

The Trade Standards also make it possible for manufacturers to sell eggs as ‘extra fresh up until 9 days after the eggs have been laid.

Quality and safetyQUALITY, WEIGHT GRADES, SHELF LIFE AND LABELLING

19Quality and safety |

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Companies may label their organic products with the EU Organic logo. In Denmark, the Danish Organic Label (‘Ø-mærket’ in Danish) may also be added to the product. This label is one of the most recognized organic labels in Denmark. In Sweden, KRAV is the most recognized label on organic products, signifying that the egg producers comply with special requirements for organic egg production. Our Swedish organic egg farmers are all approved to carry the KRAV label on their products.

KAT, the Association for Controlled Alternative Animal Husbandry, is the most important inspection body in Ger-many and neighbouring EU countries for the scrutiny of eggs from alternativeforms of hen rearing (free range, barn and organic rearing). Several of the DAVA Foods farmers are KAT certified.

Products labelled with the DAVA Foods country specific logo is the consumer's guarantee that the eggs in the tray are produced in the respective country. This is DAVA Foods’ seal of approval.

DAN

SKE Æ

G

DR

OB LIT D

RO

J

A SSALK

EE

STI MUNA

Organic labels KAT certification DAVA Foods quality labels

DK-ØKO-100EU-JORDBRUG

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Labelling Food manufacturers can choose to apply a range of different consumer information labels to their products – provided, of course, that the products in question qualify for those labels. For example, the EU organic farming logo guarantees that the product has been organically farmed.

The Salmonella Treatment ProgrammeAll eggs in Denmark are subject to ‘The Danish Salmonella Treatment Programme’. Since 1991, the Danish poultry industry has monitored all eggs produced and traded commercial-ly in Denmark, and the first ‘Danish Salmonella Treatment Programme’ was launched in 1996. The programme has been regularly revised and expanded, most recently in 2008.

The purpose of the programme is to ensure targeted efforts at all stages of production, e.g.:

· Minimizing salmonella in all stages of the breeding pyramid so that salmonella is not passed on from generation to generation.

· Heat treatment of all feed to kill any salmonella bacteria.

· Focus on hygiene in the production, including cleaning and disinfection between each batch of animals in the building and ensuring that the staff change their clothes, wash their hands etc. to avoid contamination from the outside.

The Salmonella Treatment Programme involves continuous monitoring for salmonella and ensures that various measures are taken if the bacteria should be detected in eggs or hens.

The salmonella bacteriaSalmonella is a pathogenic intestinal bacteria found in nature and in the ma-nure of many animals. It spreads from animal manure, soil, water and crops. It can also be passed on from the hen to the egg, which means that the chick can be infected when it is hatched.

Humans can be infected through these sources, but are mostly infected by food contaminated with the bacteria. There is a risk of getting infected by eggs, poultry, pork, beef, raw vegeta-bles, unpasteurized milk, seafood etc. The salmonella bacteria thrives par-ticularly well at temperatures between 25-40 °C.

Symptoms of salmonella infectionThe typical symptoms of a salmonella infection are: general malaise, diar-rhoea, stomachache, nausea, vomiting and/or fever. Infections may also cause pain in the joints, muscle pain and headache.

If you think you might be infected with salmonella, you should consult a doc-tor and have a stool sample tested as verification of any infection.

Salmonella control According to Danish legislation, egg manufacturers are required to submit eggs and bird stool samples every 2 weeks to check for salmonella.

Stool samples are analyzed to reveal whether the hens are infected with salmonella or not. Packing companies are monitored in order to check that tests are submitted on schedule, and test results are checked to ensure that no eggs pose a risk to the consumer.

Quality and safety |

22 | Quality control of shell eggs

Quality control of shell eggsEGGS ARE CHECKED FOR CRACKS, DIRT AND BLOOD

The Trade Standards stipulate a quality tolerance on grade A eggs, stating that the number of eggs with quality de-fects may not exceed 5 % when send-ing them out. There is a 7 % tolerance for discrepancies in other chains of the trade. The quality control of grade A eggs are carried out by collecting samples as each manufacturer’s eggs are received at the packing company.

Each packing machine has built-in sensors to ensure that the eggs are checked for cracks in the shell, dirt, or blood. The machine also tests the weight of the eggs, and finally the packaging machine and the finished products are checked once a week in accordance with the company’s quality management system.

Checking shell eggs, the raw productAt the manufacturer a sample of the eggs is taken twice a week to ensure that they comply with the require-ments of The Trade Standards and the internal requirements laid down for the quality of the raw product.

The following aspects are monitored:

· Shell surface roughness and purity. This is checked visually.

· Air cell height, measured using an

air cell measuring instrument. The height must not exceed 6 mm. Eggs marketed as ‘extra fresh’ can have air cells of no more than 4 mm.

· Yolk colour is assessed visually using the ‘Yolk Colour Fan’.

· Egg white height, measured using the Haugh unit, must be greater than 60 %. At the same time the egg white is tested for how fluid and solid it is.

Having at least two weekly pickups ensures that the eggs are fresh when received at the packing company.

Checking for cracked eggs The packaging machine uses a sound detector to check for cracks in the eggshell. The egg is ‘hit’ in three places by a stamp with a microphone at the end. Each egg is hit four times in those three places. The reflected sound then determines whether the shell is intact or not.

Checking for dirty eggs The packaging machine uses cameras to detect if an egg is dirty. Each egg is photographed from multiple angles and the result is compared to a standard image stored in the machine’s pro-gramme. Of course, different standards are used for white and brown eggs.

Checking for blood eggsThe machine uses fluoroscopy to checks whether the eggs contain blood, by measuring the colour red in the light. Checking the packaging machineThe quality department checks the packaging machine weekly. The pro-cedure falls into two parts: Are there any eggs among the Grade A eggs that ought to have been removed? And have any good-quality eggs been de-selected. A run of 180 cracked eggs is done while sorting out dirty and blood eggs. Trays of pre-packaged eggs from each of the lines are taken through the packaging machine. From the sorting parameters of the packaging machine, it is determined whether the sorting is acceptable. The Trade Standards are used to determine whether the quality of the packaged product is acceptable.

Checking the finished product The finished product is checked by having an employee open trays and containers of eggs to check them for cracks and dirt. The results are logged and used to ensure compliance with The Trade Standards’ quality tolerance regulations.

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It is possible to check the freshness of an egg by breaking it. A fresh egg has a high and curved yolk. The white is divided in two: a thick white

surrounding the yolk and a thinner more liquid white on the outside.The yolk of an older egg is more flat and the white is thinner and more liquid.

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Egg whites are tested regularly by whipping them – both with and without sugar.

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Checking pasteurized productsCARRYING OUT BACTERIOLOGICAL AND CHEMICAL ANALYSES

Legislation requires bacteriological analyses of pasteurized products. Further bacteriological and chemical analysis and testing of product are also carried out to ensure consistent product quality and customer satis-faction.

Use of pasteurized productsThe general rule is that pasteurized products must be used for dishes that are not heated above 75 °C (the point where the salmonella bacteria is eliminated). Because of the risk of salmonella, restaurants, canteens and institutions are not allowed to use raw eggs in dishes – unless the eggs are served individually as soft-boiled eggs, fried eggs or raw egg yolks on open-top sandwiches. Therefore, there is a market for pasteurized products.

Uniform productsPasteurized products are made to a recipe that helps ensure uniform products. The production process measures the dry matter content, which is where all the nutrients and other elements are found. Having uniform dry matter is important for product functionality. The pH value of the product is measured to determine

the acidity of the product: an impor-tant consideration for e.g. products that contain preservatives, as the pH affects the effect of the preservative. Where products involve the addition of salt, salt contents are checked. Product viscosity (its thickness) is also checked.

Safe productsA sample of each batch of pasteur-ized products is taken. The sample is sent for microbiological analyses. In accordance with EU law, the prod-ucts are analysed for salmonella and enterobacteriaceae. Ready-to-eat products are also analyzed for listeria.

Salmonella and listeria are pathogen-ic bacteria, i.e. bacteria that induce sickness. Enterobacteriaceae is an entire family of bacteria, some of which are pathogenic and some that are not. The products are also analysed for TPC (Total Plate Count); TPC indicates the quantity of microorganisms in the product. Testing pasteurized egg whitesEgg whites are regularly tested by whipping them – both with and without sugar. This is done to get an indication

of whether the egg whites’ properties are preserved during pasteurization: can they form aerated foam? And will the structure of the foam carry ingredi-ents such as sugar?

Testing pasteurized whole eggsAt DAVA foods the baking abilities of pasteurized whole eggs are tested continuously and compared with the abilities of fresh eggs. When eggs are pasteurized, their properties change compared to fresh shell eggs. The temperature affects the proteins and their binding ability. It is therefore important to identify the optimum temperature in the pasteurization pro-cess to ensure that the whole eggs’ properties stay as close as possible to those of fresh shell eggs – while also ensuring that the product is not a bacteriological risk factor.

Checking pasteurized products |

26 | Organic farming

Organic farmingECO-FRIENDLY ANIMAL WELFARE

Organically farmed food is becoming ever more popular. For example; in Denmark one in four of all the shell eggs we supply retail chains at present is organic, and the demand looks set to grow even greater. Consumers are becoming increasingly aware of envi-ronmental and health issues, and at the same time the organic food sector focuses on product development and branding. This has helped prompt growing interest in organic products.

Health, caring for the environment and animal welfare are among the key pa-rameters that consumers emphasize when buying organic products.

Organic egg farmingScandinavia has spearheaded the mo-vement towards organic farming and organic food in many areas, and eggs are a prominent part of this evolution. All organic eggs supplied by DAVA Foods are guaranteed to have come from hens that have been bred and rea-red organically from the time they them-selves were eggs. The young chickens have access to outdoor areas from the age of nine weeks, which means that they do not need to learn how to use outdoor areas and facilities later.

Organic production is characterized by the following distinctive traits:

· An emphasis on preserving and improving soil fertility

· No use of artificial fertilizers or pesticides

· Livestock must be able to display natural behaviour

· Livestock must have sufficient room in stables

· Livestock must have access to outdoor areas such as fields or enclosures.

· A number of procedures are not permitted, such as tail-docking of pigs or beak trimming of chickens

· Very restrictive regulations on the use of medicines for livestock

· No genetically modified plants and microorganisms (GMOs) allowed

· Using as few additives as possible when processing organically farmed foods

An organic farm must interact with its setting in ways that affect its sur-roundings as little as possible and that offer the best possible protection for wildlife and plant life. Organic farming must show the greatest possible con-

cern for the environment and animal welfare from farm to table.

This means that the animals must have living conditions that accom-modate their natural behaviour and needs, and that farmers do not use pesticides or artificial fertilizers. Farmers must be officially certified as organic in order to brand and sell their products as organic, which means that their fields must first undergo a two-year transition process. During these two years all crops must be grown in accordance with organic regulations, but the products cannot be sold as organic. They can only be sold as organic after the two-year period has elapsed and the farm is certified as organic

Legislation and controlOrganic production is subject to legislation and control that ensures that the production and products are in keeping with organic principles. Organic production is subject to EU legislation and to specific Danish and Swedish legislation. At the same time organic foods must meet all the demands laid down in standard food legislation on labelling, production

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methods, etc. Every link of the organic food production chain is subject to ex-tensive control in order to ensure and maintain consumer trust.

Enterprises that produce organic foods will be checked at least once a year. Enterprises must take great care to keep organic and standard produce separate; if they fail to do so they may lose their right to trade organic goods. Farmers who are transitioning to organic farming will also be checked each year to ensure that the transition is carried out correctly.

Organic farming at DAVA FoodsWorking in co-operation with all its suppliers of organic eggs, DAVA Foods has developed several custom organic concepts. The eggs sold through these concepts are aimed at consumers who prefer organic produce, are concerned about animal welfare and want to know where their food comes from.

The special concepts must comply with a range of requirements that go beyond the legislative demands on organic egg production. The outdoor areas must provide plenty of shelter, include living

plants, and offer access to a series of seasonal crops, fallen fruit etc. Pre-venting stress among the hens is a key consideration.

At least three times a year DAVA Foods visits participating farms in or-der to discuss opportunities and chal-lenges. If the farmers fail to meet the specific requirements regarding good animal welfare, their right to produce eggs for the various organic concepts can be immediately revoked.

Control procedures at DAVA Foods It is crucial for DAVA Foods to main-tain the highest quality throughout the entire value chain from farm to table. DAVA Foods wishes to safeguard its reputation as a company that sup-plies safe, high-quality foods. For this reason the company monitors and checks all links in the chain from farm to table.

This means that in addition to the required official checks, DAVA Foods carries out its own quality assurance measures for organic farmers and their products in order to ensure that they supply the best products possible.

DAVA Foods has initiated voluntary welfare screenings at organic egg producers while using the same methods employed by government officials. Check-ups at organic farmers are carried out at least once a year, for example to prevent feather pecking and to promote general wellbeing in the flocks.

Organic farming |

28 | Eggs and health

When we hear the word ‘vitamin bombs’, most of us think of fruits and vegetables first. However, eggs actually contain ALL the minerals, vitamins and trace elements that the human body needs, except for vitamin C. Further-more, egg contain lots of protein of the very best kind.

Eggs in briefEggs are very nutritional: they contain most of the nutrients we need in our diet. In fact, eggs contain all the vita-mins, minerals and trace elements that our bodies require, except for vi-tamin C. Chickens make their own vita-min C, and for this reason eggs contain no vitamin C. This is hardly surprising: vitamin C is almost exclusively found in vegetable foods such as fruit, berries, vegetables and potatoes.

Eggs contain protein, fat, vitamins and minerals that nourish the body. Minerals and vitamins are used for vital functions in the body, while fat and protein ensures that the body remains mobile with fully functional organs. Egg protein contains an excellent combina-tion of amino acids, which means that human beings can process a lot of the protein found in an egg. This makes

eggs a good source of protein of great biological value. Eggs contain nine none-essential amino acid that the body forms itself, and nine essential amino acids that the body cannot form, but which must be ingested. All this means that eggs fully deserve the designation ‘vitamin bombs’.

Eggs and health EGGS FULLY DESERVE TO BE CALLED ‘VITAMIN BOMBS’

Protein

Carbohydrate/vitamins

Unsaturated fat

Saturated fat

Water

29Æg og sundhed |

Nutritional value per 100 g Whole eggs Egg yolks Egg whites

Energy [kcal: 314] kJ 594 1312 205Protein, total [NCF: 6.25] g 12.6 15.9 10.9Fat, total [FACF: 0.830] g 9.9 26.5 0.2Saturated fats g 2.6 7.1 0.0Monounsaturated fats g 3.8 10.2 0.0Polyunsaturated fats g 1.8 4.7 0.0Carbohydrates, total g 0.8 3.6 0.7Carbohydrates, available g 0.8 3.6 0.7Ash g 0.9 1.7 0.6Water g 75.8 52.3 87.6

Vitamin A RE 208 610 0.000Vitamin D µg 1.75 4 0 Vitamin E α-TE 1.8 5.2 0Vitamin K µg 0.3 0.7 0Vitamin B1, thiamine mg 0.070 0.220 0Vitamin B2, riboflavin mg 0.450 0.400 0.450Niacin NE 3.05 3.36 2.91Vitamin B6 mg 0.120 0.300 0.002Pantothenic acid mg 1.6 4.40 0.20Biotin µg 25 60 0Folate µg 21 51 7Vitamin B12 µg 2.0 3.34 0

Sodium, Na mg 140 48 166Potassium, K mg 130 109 163Calcium, Ca mg 40 100 5Magnesium, Mg mg 13 14 11Phosphorus, P mg 210 540 15Iron, Fe mg 2.0 5.5 0.02Cobber, Cu mg 0,07 0.16 0Zink, Zn mg 1.4 3.8 0.03Iodine, I µg 21 57 1.9Manganese, Mn mg 0.46 0.097 0Chrom, Cr µg 0.465 2 0Selenium, Se µg 23.3 30 6Nickel, Ni µg 0.686 4 0.6

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Content per 100 g RI* % of RI Rich in Source of

Vitamin A 208 800 µg 26 % x

Vitamin D 1.75 5 µg 35 % x

Vitamin E 1.8 12 mg 15 % x

Riboflavin (B2) 0.450 1.4 mg 32 % x

Niacin 3.05 16 mg 19 % x

Pantothenic acid 1.6 6 mg 26 % x

Biotin 25 50 µg 50 % x

Vitamin B12 2.0 2.5 µg 80 % x

Phosphorus 210 700 mg 30 % x

Selenium 23.3 55 µg 42 % x

*RI = reference intake, formerly GDA

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Health claimsRich in: Foods can be described as rich in a particular vitamin or mineral if it contains up to 30 % of the reference value per 100 g

Source of: Foods can be described as a source of a particular vitamin or mineral if it contains up to 15 % of the reference value per 100 g

Vitamin AFound in eggs, salmon, milk, mel-on, carrots and tomatoes. Vitamin A promotes bone health, good vision and boosts the body’s immune system. Eggs are a good source of vitamin A, providing 26 % of the recommended daily dose, which is 800 µg.

Vitamin DFound in eggs, margarine, cheese, fish and milk and is formed in the body when exposed to sunlight. Vitamin D supports muscle function, teeth and bone health and the immune system. Eggs are rich in vitamin D, containing 35 % of the recommended daily intake of 5 µg.

Vitamin EFound in eggs, avocado, nuts, olive oil,

rapeseed oil, sunflower oil, wholegrain bread and spinach. Vitamin E is neces-sary to promote good circulation, tissue growth and healing and helps protect cells against oxidative stress. Eggs are a source of vitamin E, offering 15 % of the recommended daily intake of 12 mg.

Riboflavin (B2)Found in eggs, herring, chicken, muesli, bananas, broccoli and beets. Riboflavin supports normal skin, normal vision, a normal metabolism and reduces fatigue. Eggs are rich in riboflavin, offering 32 % of the recom-mended daily intake of 1.4 mg.

NiacinFound in eggs, herring, chicken, muesli, bananas, broccoli and beets. Niacin contributes to a normal me-tabolism, healthy skin and reduces fatigue. Eggs are a source of niacin, offering 19 % of the recommended daily intake of 16 mg.

Vitamin B12Found in eggs, herring, chicken, muesli, bananas, broccoli and beets. Vitamin B12 contributes to a normal metabolism, normal formation of red blood cells and a normal immune

system; it also reduces fatigue. Eggs are rich in vitamin B12, offering 80 % of the recommended daily intake of 2.5 µg.

BiotinFound in eggs, liver, beans, oatmeal and mushrooms. Biotin supports the metabolism, hair and skin. Eggs are rich in biotin, offering 50 % of the rec-ommended daily intake of 50 µg.

Pantothenic acidFound in eggs, meat, wholegrain prod-ucts, broccoli and beans. Supports the conversion of food into energy, our mental faculties and reduces fatigue. Eggs are a source of pantothenic acid, offering 26 % of the recommended daily intake of 6 mg.

PhosphorusFound in eggs, pumpkin seeds, nuts, beans, cheese, dairy and meat. Phos-phorus supports the metabolism and bone and teeth health. Eggs are rich in phosphorus, offering 30 % of the recommended daily intake of 700 mg.

SeleniumFound in eggs, fish, shellfish, beans, nuts, garlic and milk. Selenium contrib-

Eggs and health |

32 | Eggs and health

utes to the normal formation of sperm cells, hair and nails and to maintaining the immune system. Eggs are rich in selenium, offering 42 % of the recom-mended daily intake of 55 µg.

CholesterolCholesterol is a key component of all cell membranes. Most of cholesterol in the body is produced in the liver. Approximately 80 % of the cholester-ol in blood is produced by the body itself, while the remaining 20 % come from foods. Only animal foods contain cholesterol. Two types of cholesterolThere are two types of cholesterol: LDL and HDL. LDL is a harmful kind of cholesterol that can cause hardening of the arteries. HDL is a beneficial kind of cholesterol that has a protective effect in blood. The ratio between LDL and HDL affects your potential risk of hard-ening of the arteries and embolisms. LDL cholesterol levels can be lowered by means of diet and medication. HDL cholesterol levels can be elevated by means of exercise and dietary changes.

Cholesterol in eggsEgg yolks contain cholesterol. In

the past eggs have been strongly condemned as a source of elevated cholesterol levels. However, new re-search shows that dietary cholesterol does not constitute the main risk factor in terms of heart disease: saturated fats, including transfats, have a much more dangerous impact on cholesterol levels in blood than the consumption of cholesterol in e.g. eggs.

FatThe body needs fat, but not all kinds of fat are equally healthy. Fat is divided into two main categories: saturated and unsaturated fat. Hjerteforeningen (The Danish Heart Association) offers a simple rule for distinguishing between the two types of fat: the unhealthy sat-urated fat hardens and becomes solid in the refrigerator, whereas the healthi-er unsaturated fats remain liquid.

Saturated fatEggs contain low levels of saturated fat. Saturated fat elevates cholesterol levels and contributes to hardening the arteries and blood clots. The main sources of saturated fats are animal products such as dairy, beef and pork. A diet rich in saturated fat increases the risk of cardiovascular disease.

However, animal foods should not be avoided altogether: they also contain protein as well as important vitamins and minerals.

Unsaturated fatEggs contain high levels of unsaturat-ed fat. Unsaturated fat lowers choles-terol levels and counteracts harden-ing of the arteries and blood clots. Unsaturated fats can be divided into monounsaturated fats and polyunsatu-rated fats. In addition to providing fuel for the body, monounsaturated fats also help build cell membranes to pro-mote optimum cell function. Polyun-saturated fats perform many important functions in the body: for example, they build cell walls and nerves and help the production of hormones.

Omega 3 and 6 fatty acids Eggs contain omega 3 and 6 fatty acids. The two fatty acids are among the polyunsaturated fatty acids, also called ‘the good fat’. They are impor-tant for optimal fat metabolism in the blood and may prevent hardening of the arteries in contrast to the saturated fatty acids, which increase the risk of thrombosis and atherosclerosis.

33Eggs and health |

34 | Protein

Protein PROTEINS ARE CRUCIAL FOR BODY GROWTH

It is common knowledge that athletes take protein supplements to increase muscle mass and improve their ability to recover after strenuous exercise. But everyone benefits from protein: it is necessary to build and maintain body cells and muscle tissue.

Protein is also a nutrient capable of inhibiting digestion and regulating blood sugar, hunger and energy levels, there-by improving the body’s performance. Protein helps build and maintain mus-cles, organs, connective tissue, skin, bones, teeth, blood and DNA. Quite simply, proteins are crucial to our growth.

Protein intakeThe Danish health authorities recom-mend that the average adult should consume 0.8 g of protein per kilogram of body weight a day. The greater your level of physical activity, the more protein you should eat. Studies also show that a diet involving a daily protein intake of 1 to 1.5 grams of protein per kilogram of body weight has a positive effect on your BMI and waistline, there-by also reducing the risk of developing diseases associated with obesity. Taking in enough protein throughout

the day is important, but mornings and evenings are particularly crucial. While we sleep at night we are fasting, so it is important to give the body enough en-ergy to function well through the night. In the morning your energy stores must be replenished so that your body can maintain constant blood sugar levels and produce new energy.

Amino acids Eggs are full of protein and contain all the essential vitamins and minerals that humans need (cf. Rapport om protein, Jens Lund). Proteins are made out of twenty different amino acids. Out of these twenty different amino acids the human body produces eleven; these are called non-essential amino acids. The remaining nine are called essential amino acids, which reflects the fact that they should be ingested every day.

Animal foods, including eggs, contain the highest protein levels of all foods, and animal proteins are regarded as complete proteins because they contain all nine essential amino acids. Three of the essential amino acids are known as branched chain amino acids. Branched chain amino acids can be transformed into all other amino acids,

and this makes them entirely essential for building new muscle tissue.

Protein shortageDetermining whether the body lacks protein can be difficult. A shortage of protein will usually manifest itself as malnutrition or a lack of energy; it can impair muscle function and cause a sense of fatigue. The body does not store protein like it stores fat and carbo-hydrates, which means that you need to take in protein regularly every day to keep your immune system stable. Weight loss and proteinThe body expends more energy on breaking down proteins than on break-ing down fats and carbohydrates. This is why eating lean protein can assist weight loss. At the same time protein keeps you feeling full for longer.

When you exercise, the body spends up to 48 hours recovering. It is impor-tant to feed your body protein within this 48-hour window if you want to de-rive the full benefit of your exercise. The branched chain amino acids in protein also help reduce the delayed-onset muscle soreness that can arise after strenuous exercise.

35Protein |

Protein health claims Foods can be defined as a protein source if at least 12 % of their kilojoule content comes from protein, and they can be described as high in protein if at least 20 % of their kilojoule content comes from protein. Eggs fully comply with these claims and may therefore be acknowledged to be rich in and an excellent source to high quality protein.

36 | Storage

Storage PROPER STORAGE KEEPS EGGS FRESH FOR LONGER

If eggs are stored properly, their freshness can be extended consider-ably. This is true at the manufacturer’s, during shipping and not least at the consumer’s home. Proper storage is partly about correct temperatures, location in the fridge, use of egg trays and taking the optimum precautions in relation to bacterial protection.

Temperature‘The Trade Standards’ have no official requirements for storage tempera-ture, but recommends that eggs are stored and transported at a constant temperature. However, eggs must not be cooled to below 5 °C. Danish legislation requires eggs to be stored at a maximum of 12 °C. If you comply with these requirements, the quality of the egg will decrease very slowly.

At DAVA Foods, eggs are kept in cold storage at temperatures between 5 to 12 °C at all stages – from the manu-facturer, during transport and as raw and finished products.

Package dateThe egg tray indicates the packing date and ‘best by’ date so that con-sumers can easily see the age of the

egg. If the egg is kept at the correct temperature, the expiration date offers a very clear indication of how fresh the egg is.

Placing eggs in the fridgeThe middle shelf in the fridge is the best place to keep eggs. If kept in the fridge door, the egg’s temperature can fluctuate with the opening and closing of the door, making it harder to keep them fresh. In addition, eggs stored in the fridge door are at extra risk of being broken. Separate storageIt is important to keep eggs and other foods that entail a risk of salmonella infection separate from other foods. Raw meat, eggs and similar foods should be stored separately from ready-to-eat food, and we recommend using different kitchen utensils for different foods.

Storing hard-boiled eggs Hard-boiled eggs can be stored for up to a week in the fridge, whether peeled or not. But they should be placed in a plastic container to prevent them from absorbing odours from other foods in the fridge.

The egg trayThe safest place to store eggs is in the egg tray. Made of recycled paper or plastic, an egg tray prevents the egg from breaking – for example when the fridge door is opened and slammed shut – and from absorbing strong odours from other food in the fridge through the thousands of small pores in the shell. In the tray, the egg is also protected against loss of liquid through its pores.

Freezing eggsPasteurized whole eggs and egg whites can be frozen. The products should be defrosted in the fridge and used immediately after defrosting. Frozen pasteurized whole eggs and egg whites can be used for baking when heating is necessary after freezing. Freezing egg yolks is not recommended.

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Environment – pulp vs. plasticAt present there is a strong focus on the environment and often the question of how plastic trays affect the environment is asked, particularly in regard to greenhouse gases and climate change. The supplier of plastic trays for DAVA Foods has carried out a study of the comparison of polysty-rene (PS), recycled PET (RPET) and recycled moulded pulp trays. The study includes a life cycle analysis and a survey of the carbon footprint.

A life cycle analysis identifies all the factors that have an impact on the environment. Examples of factors are: energy for the manufacture of raw ma-terials, transport, energy for machines that manufacture the product and waste management.

The study mapped the greenhouse gasses for the production of raw ma-terials, prodution of egg trays, pack-aging, transportation of egg trays and disposal of waste. The main conclu-sion of the study is:‘Based on the assumptions and re-sults that have come out of the study, it is not possible to crown a winner out of any of the three materials.’

It is not possible to highlight either plastic or pulp trays as being more environmentally friendly.

Storage |

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Kitchen hygiene PROPER KITCHEN HYGIENE IS ESSENTIAL WHEN COOKING

Good kitchen hygiene is important to avoid health hazards from the food you prepare. This applies to private homes and industries alike.

Good hygiene in private homes

· Heat food properly (to temperatures of at least 75 °C)

· Dishes containing eggs should always be heated to at least 75 °C. However, this does not apply to eggs served individually, for example soft-boiled eggs and pasteurized eggs. For dishes that do not reach a minimum temperature of 75 °C you should use pasteurized eggs.

Cool the food Hot food should be cooled down quickly. The food should be cooled so that the temperature drops from 65 °C to 10 °C in less than three hours. If the cooling happens too slowly, pathogen-ic bacteria may start growing in the food. A single bacteria can turn into more than 1,000 in just three hours. To cool food down quickly, it is often nec-essary to divide large portions – such as stocks, sauces and meat dishes – into smaller portions. Always place the food to cool down immediately after it has stopped steaming. You may need

to take active steps to cool larger por-tions of food. This can be done with a bain marie, a fan or cooling cabinet.

Good hygiene in food businesses When food is stored in a fridge or cold room, the cold inhibits bacterial growth in the food. The temperature of cold rooms should be in accordance with the applicable laws and/or the relevant temperatures stated on food labelling. This means 5 °C as a starting point. Freezers must be -18 °C or lower. You should check that these temperatures are maintained at all times; this reduc-es the risk of growth of pathogenic bacteria in the food.

Keep track of goods in cold and freezer rooms Always ensure good air circulation in cold rooms and be careful not to overcrowd the space. Food should be placed so that raw foods do not come into contact with ready-to-eat food. It may be necessary to use separate cold rooms for different types of food.

Tips for avoiding infection:Food can become contaminated with bacteria through direct or indirect contact.

Contamination can spread:

· from raw food material to raw food material

· from raw food material and ready-to-eat food

· via kitchen utensils and hands

The spread of bacteria between raw food materialsBacteria can be spread by direct con-tact, for example when vegetables are contaminated with soil and soil bacte-ria. During the slaughter process meat can come into direct contact with the faeces of the animals’ intestinal tract and be contaminated with bacteria. Bacteria can also spread between different raw food materials. Meat, for example, can become contaminated with soil bacteria if it comes into direct contact with vegetables that have soil attached to them. Vegetables can become contaminated with intestinal bacteria from meat.

The spread of bacteria from raw to ready-to-eat foodBacterial contamination may occur if raw and ready-to-eat dishes are not kept separate. If ready-to-eat cooked dishes, which are often cooked and

| Kitchen hygiene

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have very low contents of bacteria, come into contact with bacteria from raw meat, raw eggs or raw vegetables, this may lead to very unfortunate con-sequences. Bacteria transferred from raw materials to ready-to-eat products face no significant competition from other bacteria. This makes it easier for any pathogenic bacteria to spread in the ready-to-eat products – especially if the products are stored outside cold storage facilities for a period of time.

Avoiding the spread of bacteria through kitchen utensils and handsBacteria can spread via utensils, sur-faces and hands. If utensils that have been used for raw eggs are used for vegetables immediately, those vegeta-bles – such as salads – may be con-taminated by bacteria from the eggs.

In order to avoid the spread of bacteria you must be careful to clean the uten-sils, machines, hands, etc. between each work process. Furthermore, you can use different workstations and utensils for meat and vegetables. Dish-cloths, tea towels, towels, aprons, etc. can also spread bacteria; they must be kept clean and replaced frequently.

Handling eggsIn the case of eggs, scalding egg prior to use can minimize the risk of trans-mitting bacteria.

Handling raw chicken meat Maintaining good kitchen hygiene when handling raw meat is essential. Separate raw and prepared foods at all times. Chicken must be heated to minimum 75 °C.

Remember to wash your hands between various work processes.

Also remember to clean your utensils.

Kitchen hygiene |

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Egg properties EGGS CAN BE USED FOR MANY THINGS

In addition to the egg being a healthy and filling food in itself, it can also be used in many other contexts. For ex-ample, it is an indispensable ingredient in most food and baking recipes.

Raising agentWhen egg whites are whipped, they hold air. This makes them particularly useful for cooking gratin, mousses, meringues and roulades. The best results are achieved when the egg whites are at room temperature.

Binding agent When egg are heated they bind various ingredients together. An egg can bind twice as much liquid as its own volume. This property is a plus for getting the right texture of meatballs, meatloaf, pancakes and the like.

Thickening agent The egg yolk’s ability to thicken liquids is used in ice cream, cake cream and sauces. The yolks are whipped with a little salt in a bowl. Bring the sauce to a boil in the saucepan. Pour a little of the hot sauce into the bowl with the eggs and mix together. Remove the sauce from the heat and stir the yolks into the hot sauce. Do not allow the sauce to

boil when the eggs are added – other-wise it will break.

Emulsifier The egg yolk’s ability to emulsify is used mainly when making mayonnaise and bearnaise or hollandaise sauce. Just keep in mind that the sauce must not boil, or it will break as the yolk cooks at high temperatures.

Clarification agent Egg whites can make a murky soup or fruit juice clear. Add a little egg white while heating up the mixture, and the impurities in the soup or juice will bind themselves to the proteins, which can then be filtered out.

Colouring agent Bread and pastries get a delicious golden glossy surface colour when brushed with a little whisked egg.

Facial treatment maskThe protein in egg whites cleans pores, firms the skin and gives facial skin nutrition without chemicals. Egg whites can be used as a cleansing mask: Put the egg white in a small plastic container with a lid. Apply egg white on slightly damp facial skin. Let the mask

dry and wash it off. Put the lid on the container and repeat as needed (egg whites should be stored in the fridge for no longer than two weeks).

| Egg properties

41Egg properties |

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FAQSELECTED QUESTIONS OUR CUSTOMERS ASKED US

Day 1

Day 2

Day 3

Day 4

Day 5

| FAQ

The fact that an egg is not just an egg is evident from some of the inquiries that come from our customers. Sever-al factors give rise to questions, and in this section we offer some answers.

Fertilized eggs Customers should not encounter fertilized eggs as all male chicks are removed when sorting the hatched chicks. However, in organic producti-on, there is still a view that the presen-ce of a rooster in the flock is good for the general welfare. Sometimes blood in the yolk will lead consumers to beli-eve that the egg is fertilized, but this is not the case. The phases of a fertilized egg are quite distinctive. It takes 21 days to hatch an egg. See pictures.

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Day 10Day 6 Day 14 Day 18




FAQ |

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Blood spots Sometimes blood spots occur in eggs. Blood spots originate from damage to the hen’s ovary and are mainly hereditary. Vitamin A deficien-cy also plays a role. A bright spot of blood means that the egg is fresh, while it will be less clear in an older egg because of dilution with water.

The yolk is in the side of the eggEggs should stand with the pointy end down, because this keeps the airspace located at the top of the egg. If the air cell is at the bottom of the egg, it will eventually move toward the top, pushing the yolk off to the side of egg as it moves.

Deformed eggshells Sometimes egg shells can be ruffled and uneven. This can occur if the hen has had a cold (had IB infec-tious bronchitis), and it is completely harmless.

Dioxin in eggsDioxin is a group of chlorinated toxins formed by the incineration of waste and various industrial processes. Dioxin is harmful to humans. In EU legislation, limits are imposed on the

amount of dioxin that may be in food.Dioxin can be found in eggs when hens are fed with feed wiht high levels of dioxin. Since dioxin is found in the air, either as vapour or bound to par-ticles, it can be transported over long distances. It may end up on fields with crops and thereby end up in the feed too. Since dioxin binds to fat, it will be located in the yolk.

Food authorities in the EU regularly test for dioxin in food. If excessive dioxin levels are detected, an alarm goes out to the other EU countries. At DAVA foods we carry out a screen-ing of our manufacturers’ eggs twice a year.

Feathers on eggsHens moult and grow new feathers from the time when they are 22 weeks old until they are around 30 weeks. During this period you may find some feathers on the eggs, and if the farmer does not pay attention prior to delivery to the packing station, the feathers pass through the packaging process. There is no blowing device on the packaging machines, which means that feathers can be present in the finished product.

Foreign smell Eggs can absorb odours from other foods. They should not be stored with strong-smelling foods such as smoked fish, onions, pungent cheese and citrus fruits. Eggs can also absorb odours in the barn systems, for ex-ample if ammonia levels are high due to ventilation errors. In this case, the eggs will have a chemical or ‘barn-like’ smell. Inside the barns, the air is kept at negative pressure for ventilation pur-poses. In free range and organic pro-duction, where hens have access to the outside, the ventilation programme must compensate accordingly to avoid excessive pressure and insufficient ventilation.

Foreign flavourThe flavour of an egg can be affected by other foods. Foods that give off a strong odour – such as smoked products, onions and citrus fruits – should not be placed in the immediate vicinity of eggs. The feed also has an impact on egg flavour. Feed manufac-turers strive to make mixtures that are optimized for each hen type, and this should prevent any contamination of taste.

| FAQ

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Murky egg whitesEgg whites may appear murky if they have been frozen.

No label on the packaging Labels are applied automatically to egg trays. Trays without labels can occur if the tray has had two labels attached before. In addition, errors may occur when stopping the ma-chine. The employees at the packing station monitor the trays, but of course mistakes can occasionally happen.

Monitoring is done at the automatic packing stations, and any unlabelled trays are rejected.

Cracked eggsThe packing machine identifies cracked eggs by means of sound and discards them. If you happen to find an egg with cracks in the shell, the cracks may have formed during transport, in-store or on your trip home from the store.

Meat spotsA meat spot is a foreign body in the egg. A meat spot can be caused by a blood clot that has been transformed into connective tissue, by a piece of

ovary or by a little residual yolk from the preceding egg embedded in the following egg. Normally the size of a meat spot is 0.5-3 mm. Meat spots are sometimes mistakenly confused with a fertilized egg.

Worms in the eggWorms in eggs can occur if the hen that has laid the egg is heavily infected with worms. Worms are liable to migrate from the intestine and become encased in the egg. If an infestation is discovered in a flock, the manufacturer must initiate treatment.

Spots in the egg whiteSpots in the egg white can be protein spots. These will typically be grain-shaped. Spots can also be caused by blood extract from the yolk; this can occur if the hen is startled.

Protein spotsProtein spots in the egg are small deposits of shell pigment in the egg white. In brown eggs the spots are brownish, and in the white eggs they are whitish, making them quite difficult to see. The spots are completely harmless.

Rotten eggs The egg manufacturers collect eggs from the hens every day, and usually no eggs get left behind. However, in alternative production systems (barn, free range and organic eggs) eggs can sometimes remain hidden for a time and begin to rot because of the temperature. These eggs will not be discovered by the packaging machine unless they are dirty, or are red on the inside and removed as blood eggs.

Crumbling shellsIf you see a shell that seems to be crumbling or brittle, this is most likely due to disease in the hens. If hens have the flu (IB – infectious bronchi-tis) the shell formation may become disrupted.

Dirty eggsThe Trade Standards stipulate a quality tolerance of maximum 5 % of eggs with quality defects when shipped, and a 7 % tolerance for minor defects in other chains of the trade. This is why you may occasionally find a dirty egg, i.e. an egg with a little dirt on the shell.

The dirt detector uses four cameras to monitor the eggs from all sides (the

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detector’s ‘eyesight’ is twice as good as that of a human being!). If you find a dirty egg in your egg tray, the machine has made a mistake – they are not 100 % accurate.

Two yolks in one eggSometimes you find two yolks in the same egg. The two-yolked eggs are often laid by young hens whose egg production cycle is not yet fully in place. Some hens lay eggs with two yolks during their entire egg-laying period due to genetic factors. A fertilized egg with two yolks will never turn into twin chicks, as the eggshell’s oxygen supply capacity during the hatching period is not sufficient for more than one chick.

Thin egg whitesEgg whites become thinner with age as the pH value in the egg increases. Storing the egg in the fridge will extend the egg’s aging process.

Thin-shelled eggsWhen a hen produces eggs there is only a set amount of calcium availa-ble for the formation of the shell. This means that when eggs become larger, which occurs with age, the shell be-comes thinner.

Egg stuck in the trayEggs can become stuck in the tray because of breakages. The egg mixture seeps out and makes the egg stick to the egg tray. Eggs can break during packing, transport, in storage or in the shop.

Eggs without yolks In extremely rare cases you may find an egg without the yolk. This typically only happens at the beginning of a hen’s egg-laying period.

Layered egg whitesEgg whites can very rarely appear lay-ered if the hen that laid the egg is sick.

Yolk too thick in consistency Pasteurized yolks that have been through a double heat treatment (pas-teurization) have a thicker consistency. The yolk’s thickness also depends on the degree of homogenization.

Yolk too thin in consistency The consistency of the yolk depends on the water content in the yolk.

Metallic taste Pasteurized egg products with preservatives may sometimes have a

metallic taste. The taste is caused by the preservative: even when used in quantities below the value limits set by the EU, consumers may occasionally detect a metallic tang.

Decreased whipping abilityThe utensils and bowls used to whip eggs must be clean and have no soap residue; grease or dirt may have an adverse effect on the whipping ability of egg whites. The whipping ability of egg whites also depends on the freshness of the whites: the fresher the white, the better the whipping ability.

Mould on the packagingIf the lid is not screwed properly onto the bottle, or the foil is not welded properly onto the cup, oxygen can enter the product and cause a risk of growth.

Bulges in the cupPrimarily seen in egg whites. Oxygen released from products travels to the top of the cup and makes the foil bulge up. To counteract this, trisodium citrate is added to the egg whites. For cups containing whole eggs, yolks or egg whites that are stored at room temperature, the foil will also bulge.

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47FAQ |

Did you know that ...?1 whole egg corresponds to 50 ml1 egg yolk corresponds to 20 ml 1 egg white corresponds to 30 ml

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Air 15, 44Air cell 7, 22, 44Alarm 15Alkaline pH value 8Amino acids 28, 34Area 13, 14, 26, 27

Bacteria 7, 21, 25, 36, 38, 39Bacteria retardant properties 7Barn eggs 13, 14, 15Beak trimming 14Binding agent 40Biotin 29, 30, 31Blood egg 22, 45Blood spot 18, 44Branched chain amino acids 34Bulges in the cup 46

Chalazae 7, 8, 10Checking for blood eggs 22Checking for cracked eggs 22Checking for dirty eggs 22 Checking pasteurized products 25Checking shell eggs, raw product 22 Checking the finished product 22Checking the packaging machine 22Cholesterol 8, 32Clarification agent 40Cloaca, the 11Code on the egg 16, 17Colouring agent 40Colour of the egg white 7Colour of the egg yolk 8, 9, 22Cracked eggs 18, 22, 45Crumbling shells 45

Danish Organic Label 20DAVA Foods quality labels 20Decreased whipping ability 46Deformed eggshells 44Digestive system 11Dioxin 44Dirty eggs 45

Egg is formed, the 10Egg properties 40, 41Eggs and health 28, 29, 30, 31, 32, 33Eggshell 6, 22, 44, 46Eggs in brief 28Egg size 6, 10, 18Eggs journey through the hen, the 10Egg structure 6, 7, 8Eggs stuck in the tray 46Eggs without yolks 46Egg tray 36Egg white 6, 7, 8, 10, 18, 22, 25, 29, 36, 40, 45, 46Emulsifier 40Enriched cage eggs 13, 14, 15Environment – pulp vs. plactic 37EU Organic logo 20

Facial treatment mask, 40FAQ, 42Farm gate sales 17Fat 8, 28, 29, 32, 34, 44Feathers on eggs 44Feed 6, 8, 13, 15, 21, 44Fertilized egg 42, 45, 46Foreign flavour 44Foreign smell 44

Free range 13, 14, 15, 44, 45Freezing eggs 36

Grade A eggs 18, 22Grade B eggs 18

Handling eggs 39Handling raw chicken meat 39Health claims 31

KAT label 20Kitchen hygiene 38, 39KRAV label 20

Labelling 18, 21, 26, 38Layered egg whites 46Light 10, 15

Meat spots 45Metallic taste 46Mould on packaging 46Murky egg whites 45

Nests 13, 14Niacin 29, 30, 31Noise 15Nutritional values in eggs 29

Omega 3 and 6 fatty acids 32 Opening to outdoors 15Organic 13, 14, 15, 20, 21, 26, 27Organic eggs 13, 14, 15, 26, 27, 45Organic farming 26, 27, 42, 44Organic farming at DAVA Foods 27Organic labelling 20

IndexTOPICS IN ALPHABETICAL ORDER

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Package date 36Pantothenic acid 29, 30, 31Perches 13, 14Phosphorus 6, 29, 30, 31Placing eggs in the fridge 36Production period 10Production types 14, 15Protein 7, 8, 25, 28, 29, 32, 34, 35, 40, 45Protein intake 34Protein shortage 34Protein spots 45

Quality and safety 18, 19, 20, 21Quality control of shell eggs 22

Raising agent 40Riboflavin (B2) 7, 29, 30, 31Rich in 31Rotten eggs 45

Safe products 25Salmonella 17, 18, 21, 25, 36Salmonella bacteria 21, 25Salmonella control 17, 18, 21Salmonella Treatment Programme 21 Saturated fat 29, 32 Selenium 29, 30, 31, 32Separate storage 36Source of 21Spots in the egg white 45Spread of bacteria 38, 39Shelf life 18Shell membranes 6, 7, 10Shell thickness 6

Storage 7, 8, 36, 37, 39, 46Storing hard-boiled eggs 36

Temperature 6, 7, 8, 10, 21, 25, 36, 38, 40, 45, 46Testing pasteurized egg whites 25Testing pasteurized whole eggs 25Thickening agent 40Thick yolk 46Thin egg white 46Thin-shelled eggs 46 Thin yolk 46Traceability 17Trade standards for eggs 18, 22, 36, 45Two yolks in one egg 46Types of production 13

Uniform products 25Unsaturated fat 29, 32Use of pasteurized products 25

Vitamin A, 29, 30, 31, 32, 44 Vitamin B, 29Vitamin B12, 29, 31Vitamin D 6, 29, 30, 31Vitamin E 29, 30, 31

Water 7, 8, 15 21, 29, 44, 46Weight grades 18Weight loss 34Whole eggs 25, 29, 36, 46Worms in the egg 45

Yolk 6, 7, 8, 10, 18, 22, 23, 25, 29, 32, 36, 40, 42, 44, 45, 46

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50 | All about eggs

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51All about eggs |

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all about eggs

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