Y. Nys


Y. Nys, S. Rehault-Godberg, J. Gautron, W. Messens, K. Mertens, C. Perianu, I. Dunn, F. Pasquali, P. Rocculi, F. Sirri, A. Franchini, M. Bain, M. Hincke

This review describes different strategies which have been explored to reduce food safety risks associated with egg consumption. The first one aims to reinforce the chemical (antimicrobial proteins) protection mechanism of eggs by identifying genes coding proteins involved in egg protection. The following step is to explore phenotypic variability in egg protection against Salmonella related to environmental factors during egg production and storage and the feasibility to select hens with superior anti-microbial alleles using marker assisted selection. A complementary approach is to eliminate eggs at risk by improving the technology for egg grading using non-invasive methods to enhance the detection of eggs with the greatest risk to the consumer. Finally, the risk can be controlled by reducing the degree of egg contamination by developing innovative egg decontamination treatments alternative to egg washing. We explored the decontamination efficiency of hot air, gas plasma sterilization, modified atmosphere packaging of eggs. These approaches were developed under the European programmes RESCAPE.

Key words: egg, antimicrobial, genetic, egg grading, decontamination


Y. Nys, S. Rehault-Godberg, J. Gautron, W. Messens, K. Mertens, C. Perianu, I. Dunn, F. Pasquali, P. Rocculi, F. Sirri, A. Franchini, M. Bain, M. Hincke

Acest articol descrie diferitele strategii explorate pāna īn acest moment referitor la reducerea riscurilor de siguranta alimentara legate de consumul de oua. Prima strategie se ocupa de īntarirea mecanismelor de protectie chimica a oualor (proteine antimicrobiene), prin identificarea genelor ce codeaza proteinele implicate īn apararea oualor. Urmatorul pas consta īn explorarea variabilitatii fenotipice a protectiei oului īmpotriva contaminarii cu Salmonella, īn functie de factorii de mediu existenti pe parcursul producerii si stocarii oualor dar si studiul fezabilitatii utilizarii la reproductie a gainilor ce prezinta alele pentru protectie antimicrobiana a oului, prin utilizarea selectiei asistate de markeri genetici. O abordare complementara este aceea de a elimina ouale cu risc de contaminare, prin īmbunatatirea tehnologiei de clasare a oualor prin metode neinvazive, īn vederea cresterii acuratetei de detectie a acelor oua ce prezinta risc igienic avansat pentru consumatori. Īn cele din urma, riscul poate fi controlat prin reducerea gradului de contaminare a oualor, gratie dezvoltarii unor tratamente inovative de decontaminare, alternative tehnicii conventionale de spalare. S-au investigat: eficienta utilizarii aerului fierbinte, a sterilizarii īn plasma si ambalarea sub atmosfera modificata. Aceste abordari strategice au fost dezvoltate īn cadrul programului european RESCAPE.

Cuvinte cheie: ou, antimicrobial, genetic, clasificare oua, decontaminare