Consumer Shell Egg Consumption and Handling Practices: Results from a National Survey

Kosa, Katherine; Cates, Sheryl; Bradley, Samantha; Godwin, Sandria; Chambers, Delores H.

doi:10.4315/0362-028x.jfp-14-574

Cited by 12 publications

(17 citation statements)

References 24 publications

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“…Also, in previous studies, samples were presented as boiled eggs. Recent data suggest that US consumers are as likely or more likely to prepare eggs broken out of the shell (e.g., by scrambling or frying) than by boiling in the shell ( 14 ). In this study, we revisit the hypothesis that sensory differences between eggs are not perceptible when hulless oats are used to replace corn or wheat in layer diets, and explore whether it holds under the conditions of a more rigorous test using a broken-out sample preparation method and a larger, untrained consumer panel.…”

Section: Introductionmentioning

confidence: 99%

Replacing Corn and Wheat in Layer Diets with Hulless Oats Shows Effects on Sensory Properties and Yolk Quality of Eggs

et al. 2017

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US organic poultry producers are under pressure to find feed alternatives to corn and wheat. Hulless oats offer advantages such as wide geographic adaptation of the plant and high concentrations of protein and oil in the grain. They have shown considerable potential in experimental work as a feed grain for poultry, but more research is needed into their influence on the sensory and nutritional properties of eggs. In this study, hulless oats were substituted for corn or wheat at 200 g kg−1 in diets fed to Hy-Line Brown hens and eggs were sampled for sensory evaluation after 8 weeks. Discrimination tests of blended and baked egg samples found evidence of difference between eggs from oat-based diets and those from the oat-free control (p < 0.05 for eggs from an oat-corn diet, p < 0.01 for eggs from an oat-wheat diet). Acceptance tests of similar samples showed that eggs from the oat-wheat diet were significantly less liked than control eggs for their texture (p < 0.01) and response to cooking (p < 0.01), while eggs from the oat-corn diet were somewhat less liked. Yolk weight was greater (p < 0.05) in control eggs (34.1 g) than eggs from oat-corn (31.6 g) or oat-wheat (31.2 g) diets, leading to smaller yolk proportion in the oat-fed eggs. Fatty acid profile differences across treatments were not of nutritional significance, and no evidence was found that the feeding of hulless oats improved storage properties of eggs. In this study, modifying the carbohydrate source in layer diets was shown to change textural properties of cooked eggs in a way that was perceptible to untrained consumers, probably by reducing the yolk proportion. This finding was not commercially relevant owing to small effect size, and results overall add to existing evidence that hulless oats can be fed to poultry at a moderate proportion of the diet with no negative effect on consumer acceptability of eggs. Regardless of the small effect size, however, findings are interesting from the food chemistry perspective because they provide novel evidence of how the thermal properties of eggs can be altered by a change in hen dietary carbohydrate source.

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Section: Introductionmentioning

confidence: 99%

Replacing Corn and Wheat in Layer Diets with Hulless Oats Shows Effects on Sensory Properties and Yolk Quality of Eggs

et al. 2017

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“…Cleanliness seems to be a factor that may determine egg purchasing. In an online survey conducted in the United States, 86% of the respondents indicated that they checked if eggs are clean and not cracked before acquiring them (Kosa, Cates, Bradley, Godwin, et al., 2015). Consumers in Ghana considered cleanliness as one of the most important parameters preceded by size and price (Ayim‐Akonor & Akonor, 2014).…”

Section: Consumer Food Journey: Where and How Risk May Occurmentioning

confidence: 99%

“…In studies from the United States, 48.1% of the participants self‐reported washing their hands with soap and water after cracking a raw egg (Kosa, Cates, Bradley, Chambers IV, et al., 2015; Kosa, Cates, Bradley, Godwin, et al., 2015), whereas 15% and 17% demonstrated “a proper hand washing” (Maughan et al., 2016) after handling raw eggs for fried eggs and for scrambled eggs, respectively. In the self‐reporting study, women and individuals with a high school education or less were more prone to washing their hands after touching eggs than other groups.…”

Section: Consumer Food Journey: Where and How Risk May Occurmentioning

confidence: 99%

Salmonella in eggs: From shopping to consumption—A review providing an evidence‐based analysis of risk factors

Cardoso

Nicolau

Borda

et al. 2021

Comp Rev Food Sci Food Safe

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Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level. The aim of the current study is to critically evaluate the current status of knowledge on Salmonella in eggs from a consumer's perspective, analyzing the hazard occurrence and the good practices that should be applied to reduce salmonellosis risk. Following a HACCP (Hazard Analysis and Critical Control Point) based approach, some steps along the food journey were identified as Critical Consumer Handling (CCH)—steps in which consumers, through their behavior or choice, can significantly reduce the level of Salmonella in eggs and egg products. From shopping/collecting to consumption, each of these steps is discussed in this review to provide an evidence‐based overview of risk factors of human salmonellosis related to egg consumption. The main message to consumers is to choose Salmonella‐free eggs (those that some official entity or producer guarantees that does not contain Salmonella), when available, especially for dishes that are not fully heat treated. Second, as guaranteed Salmonella‐free eggs are only available in a few countries, refrigerated storage from the point of collection and proper cooking will significantly reduce the risk of salmonellosis. This will require a revision of the actual recommendations/regulations, as not all ensure that eggs are maintained at temperatures that prevent growth of Salmonella from collection until the time of purchasing.

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“…For dishes that include raw or undercooked eggs, such as ice cream, and salad dressing, it is recommended that pasteurized egg products be used [ 9 , 10 ]. Those same sources recommend that egg dishes such as casseroles be cooked until the internal temperature reaches 71 °C, although consumers have indicated that they do not use thermometers for egg dishes [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed

Godwin

Maughan

Chambers

2016

Foods

Self Cite

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Many consumers do not follow recommended food safety practices for cooking egg dishes, such as pies, quiches, and casseroles, potentially leading to foodborne illnesses such as Salmonellosis. The United States Department of Agriculture (USDA) recommends cooking egg mixtures until the center reaches 71 °C (160 °F). The objectives of this study were to determine what endpoint temperature information consumers receive from egg dish recipes, and if recipes would lead to safe temperatures when followed. Egg dish recipes (n = 226) from 65 websites, 50 cookbooks, and nine magazine titles (multiple issues of each) were analyzed. Time was the most frequently used indicator, given in 92% of the recipes, with 15% using only time. Other indicators included: set (89), browned (76), clean toothpick/knife (60), puffed (27), and jiggled (13). Only two recipes indicated final endpoint temperatures. Three recipes (a pie, a quiche, and an egg casserole) were chosen and prepared in triplicate to see if they would reach recommended temperatures. The pie and quiche were still liquid at 71 °C, and were well over the recommended temperature when cooked according to instructions, but the egg casserole was not consistently above 71 °C, when the recipe instructions indicated it was done and the center was light brown and “jiggled” This research indicates that consumers are not receiving information on endpoint temperatures in egg recipes, but the likelihood of foodborne illness is low since most dishes probably be cooked past the recommended temperature before the consumer considers them done unless there are many inclusions that may absorb liquid and reduce the appearance of liquid in the dish.

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Consumer Shell Egg Consumption and Handling Practices: Results from a National Survey

Cited by 12 publications

References 24 publications

Replacing Corn and Wheat in Layer Diets with Hulless Oats Shows Effects on Sensory Properties and Yolk Quality of Eggs

Replacing Corn and Wheat in Layer Diets with Hulless Oats Shows Effects on Sensory Properties and Yolk Quality of Eggs

Salmonella in eggs: From shopping to consumption—A review providing an evidence‐based analysis of risk factors

Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed

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