Analysis of eggs

The production and distribution of eggs are major challenges for producers and distributors. Eggs are perishable foods, so strict adherence to the cold chain for eggs is crucial to reduce the risk of contamination with pathogenic germs such as salmonella, campylobacter, listeria, EHEC and MRSA and to ensure safe consumption. There is also a risk of contamination with residues and contaminants such as dioxins, PCBs, heavy metals, MOSH/MOAH, pesticides, or mycotoxins, which can potentially lead to illness.

Pesticides/residue analysis

The analysis of eggs for pesticides and other residues is crucial to ensure consumer safety. This analysis determines which substances are present in the eggs, like pesticides, heavy metals and other chemical contaminants. These can come from the environment as well as from the feed of the laying chicken.

The analysis focuses on effectively identifying and quantifying these substances. Specialized analysis methods such as mass spectrometry or chromatography are used for this purpose. This ensures that the quantities of these residues are within the legally defined safety limits.

These residues and contaminants can be found in chicken eggs:

• Dioxins and furans
• Mycotoxins
• Nicotine content
• PAHs
• PCBs
• Pesticides
• Heavy metals
• Veterinary drugs (e.g. chloramphenicol, florfericol, thiamphenicol, sulfonamides, tetracyclines)
• Trimethylamine

Microbiological contamination

Testing for microbiological contamination in eggs plays a key role in ensuring food safety. These analyses aim to identify potential pathogens that may affect consumers' health. The germs to be expected include in particular salmonella, E. coli, campylobacter and spoilage organisms. These can enter the product primarily through infected laying hens or secondarily through contamination after egg laying, through feces on the eggshell. To effectively rule out the presence of these and other pathogenic microorganisms, comprehensive microbiological tests are carried out in our laboratories. These include analyses for:

• Bacillus cereus
• Campylobacter (raw eggs)
• Coliform germs
• E. coli
• EHEC
• Enterobacteriaceae
• Total bacterial count
• Yeasts and molds
• Hygiene germs
• Listeria
• Coagulase positive staphylococci
• Pathogenic germs and their toxins
• Salmonella in the shell and yolk (raw and cooked eggs)
• Spore formers
• Staphylococci
• Spoilage organisms

Chemical-physical analysis

The chemical-physical analysis of eggs covers a wide range of tests to ensure their quality, safety and nutritional value. An essential part of these analyses is checking the cholesterol content. A high cholesterol level in humans is a risk factor for cardiovascular diseases. As the consumption of chicken eggs is a major source of cholesterol in the diet, the analysis of the cholesterol content in eggs is recommended.

In addition, the amount of colorants used in colored eggs is analyzed to ensure that only approved and safe substances are used and that these foods do not pose any health risks.

Labeling is another important area in which we check whether all legal requirements for the labeling of eggs and egg products are met. This includes information on the origin, farming methods and best-before date.

Further analyses of eggs

• Determination of Haugh units

The determination of Haugh units (HU) indicates the degree of freshness of the eggs. This test makes it possible to precisely determine the quality of the egg white. The Haugh unit can be calculated from the egg white height and the weight of the egg. The egg is weighed, then cracked on a glass plate and the height of the yolk is determined at a distance of approx. 1 cm from the edge of the yolk to calculate the Haugh units.

• Yolk color

The color of the yolk is an important indicator that can provide information about the feeding and possibly the health status and potential diseases of the hens. The color of the yolk, both raw and cooked, is determined using a color fan.

• Weight class of hen's eggs

Eggs are classified according to their weight into categories: S, M, L and XL. For this classification, the weight of each egg is measured individually and assigned to one of the defined weight ranges:

S: < 53g
M: 53 to < 63g
L: 63 to < 73g
XL: ≥ 73g

Other important analyses for eggs are:

• UV control
• Inhibitor test
• Degree of freshness
• Photo documentation

When analyzing eggs, it is not only the type of analysis that is important, but also the sampling and shipping process. Proper sample logistics are crucial to preserve the integrity of the samples until analysis and to achieve realistic results.

The laboratories of the Tentamus Group offer you a convenient service for sample collection and pick-up.

• Commission Regulation (EC) No 2073/2005 (microbiological criteria for foodstuffs)
• Regulation (EC) No 853/2004 of the European Parliament and of the Council (EU hygiene rules for food of animal origin)
• Commission Regulation (EU) No 37/2010 (pharmacologically active substances and their classification regarding maximum residue limits in foodstuffs of animal origin)
• Regulation (EC) No 470/2009 of the European Parliament and of the Council (residue limits of pharmacologically active substances in foodstuffs of animal origin)

The following laboratories from the Tentamus Group offer egg analysis worldwide:

This could also be of interest to you:

• Analyses

Residue Analysis
Chemical Analyses
Microbiological Testing
Food Testing

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