C
chipollinij
Hello friends-
The HACCP system has been used with great success at the processing level in a wide variety of food industries. There is not a lot of work done in controlling hazards at the farm level. In egg production, an egg laying hen produces an egg approximately every 26 hours. Salmonella enteritidis, if present in the environment, is capable of infecting the hen. An infected hen produces SE contaminated eggs at a low rate. Control of Salmonella enteritidis in the farm may be done by the implementation of good biosecurity (prerequisites). This may include preventing the introduction of infected birds, feed, pests (flies, rodents, people??), vaccination, etc and by cleaning and disinfecting the environment at the end of the laying cycle.
It seems to me that implementing strong prerequisites you may control this pathogen in the farm environment.
I would like to hear your input if it is necessary to have a CCP in egg production.
Thank you
The HACCP system has been used with great success at the processing level in a wide variety of food industries. There is not a lot of work done in controlling hazards at the farm level. In egg production, an egg laying hen produces an egg approximately every 26 hours. Salmonella enteritidis, if present in the environment, is capable of infecting the hen. An infected hen produces SE contaminated eggs at a low rate. Control of Salmonella enteritidis in the farm may be done by the implementation of good biosecurity (prerequisites). This may include preventing the introduction of infected birds, feed, pests (flies, rodents, people??), vaccination, etc and by cleaning and disinfecting the environment at the end of the laying cycle.
It seems to me that implementing strong prerequisites you may control this pathogen in the farm environment.
I would like to hear your input if it is necessary to have a CCP in egg production.
Thank you
