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(L-R) Seetaraju Gembali, Managing Director, GSR Pharma Research; Vinod Arora, Principal Advisor, IGMPI (Moderator); Dr Girish Jain, President, Research & Development, Alkem Laboratories and Pramod Pimplikar, Managing Director, Shalina Laboratories
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Recipient of QCI - D.L. Shah National Quality Award
Recipient of QCI - D.L. Shah National Quality Award
Where food safety is a culture, Maneuver your growth through adequate food safety knowledge
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Maneuver your growth through adequate food safety knowledge

FSSAI issues guidance notes on Egg Quality and Safety

The guidance note is focused on :

 

  • Myth about Plastic egg.
  • Easy methods for assessing quality and freshness of eggs
  • Storage technique for maintaining quality and freshness in eggs

 

Addressing the issue  about plastic or fake eggs, it is explained in the guidance notes,that as a result of water loss in eggs, the egg white and yolk portions shrunk, followed by the mixing of the two portions. When such an egg is broken it does not give a separate egg yolk or white giving the impression of a plastic or fake egg. As a consequence of  moisture loss egg  becomes dry and has a paper-like appearance and texture, which creates the impression that it is plastic.

 

Some quick tests are given to evaluate the freshness of eggs which include putting eggs in water and observing their floating behaviour ,checking odor , foam , yolk thickness and colour of the broken egg, when it is out of shell.

 

As per guidance , Eggs kept at room temperature can maintain their freshness for up to ten to twelve days after being laid, but the shelf-life will be shorter for the eggs stored at  the higher temperature.

This guidance document also covers some Do’s and Don’ts under “Other Myths about egg quality” which include :

  • Observing good personal hygiene practices and thoroughly washing hands before starting to prepare food and after handling raw eggs.
  • Avoid giving young children, the elderly, pregnant women and people with impaired immune systems foods containing raw eggs.
  • Chicken shit may contain harmful bacteria named Salmonella , it is the most common cause of food poisoning from eggs . Such dirty eggs should be discarded.

 

The guidance document is aimed at encouraging the safe handling and storage of eggs for human

consumption, and gives relevant guidance to producers and processors, large and small, on egg quality evaluation, handling and storage