DEFINITION
The term “egg products” refers to eggs that have been removed from their shells and processed at specialized facilities called breaker plants. Egg products include whole eggs, whites, yolks and various blends with or without non-egg ingredients. The processing of egg products includes breaking eggs, filtering, mixing, stabilizing, blending, pasteurizing, cooling, freezing, or drying, and packaging [6].
Basic egg products include whole eggs, whites, yolks, and various blends—with or without non-egg ingredients—that are processed and treated to reduce or eliminate foodborne illness causing bacteria. The most common lethality treatment used to reduce or destroy bacteria in egg products is pasteurization and high-pressure processing [6].
The consumption of eggs plays a crucial role in human nutrition. There is a continuous increase in global demand for egg products. Therefore, it is crucial to ensure food safety in egg products [2].
The use of various veterinary drugs in poultry farming, including nitroimidazole, tetracycline, fluoroquinolones, sulfonamides, etc., often results in excessive drug residues in chicken and eggs, posing a potential health risk to consumers [2].
Transfer of PBDEs (polybrominated diphenyl ethers) from feed to food of animal origin including eggs, has also been reported in laying hens, broilers, and ducks. , aAccording to EFSA (2024), 38% of 6838 eggs and egg products samples had quantifiable values of PBDEs [3].
Recently, the Egg Substitutes market has experienced significant growth, driven by the increasing demand for plant-based and allergen-free food products, as well as the rising prevalence of egg allergies and dietary restrictions. The demand for clean label products has led manufacturers to use natural ingredients like chia seeds, flaxseeds, and aquafaba in egg substitutes. The liquid egg substitute segment dominates the market, accounting for about 45% of the global market in 2023, due to its versatility and ease of use. Microbiological and chemical concerns would be similar to those present in other plant-based foods [31].
