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    Group5 Eggs

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    swaleh
    This document discusses the post-harvest handling and storage of eggs and egg products. It describes eggs and common egg products like liquid eggs, dried eggs, and frozen eggs. Factors that affect egg quality are discussed, as well as parameters for proper handling and storage like temperature, rotation, and avoiding damage. Major causes of post-harvest losses are identified as physical damage, spoilage from bacteria or temperature, and contamination from improper handling or storage conditions. Both traditional storage methods like burying in sand and modern refrigerated storage facilities are described.

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    Group5 Eggs

    Uploaded by

    swaleh
    9 views16 pages
    This document discusses the post-harvest handling and storage of eggs and egg products. It describes eggs and common egg products like liquid eggs, dried eggs, and frozen eggs. Factors that affect egg quality are discussed, as well as parameters for proper handling and storage like temperature, rotation, and avoiding damage. Major causes of post-harvest losses are identified as physical damage, spoilage from bacteria or temperature, and contamination from improper handling or storage conditions. Both traditional storage methods like burying in sand and modern refrigerated storage facilities are described.

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    GROUP5 EGGS

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    This document discusses the post-harvest handling and storage of eggs and egg products. It describes eggs and common egg products like liquid eggs, dried eggs, and frozen eggs. Factors that affect egg quality are discussed, as well as parameters for proper handling and storage like temperature, rotation, and avoiding damage. Major causes of post-harvest losses are identified as physical damage, spoilage from bacteria or temperature, and contamination from improper handling or storage conditions. Both traditional storage methods like burying in sand and modern refrigerated storage facilities are described.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    9 views16 pages

    Group5 Eggs

    Uploaded by

    swaleh
    This document discusses the post-harvest handling and storage of eggs and egg products. It describes eggs and common egg products like liquid eggs, dried eggs, and frozen eggs. Factors that affect egg quality are discussed, as well as parameters for proper handling and storage like temperature, rotation, and avoiding damage. Major causes of post-harvest losses are identified as physical damage, spoilage from bacteria or temperature, and contamination from improper handling or storage conditions. Both traditional storage methods like burying in sand and modern refrigerated storage facilities are described.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 16

    GROUP 05

    FOOD SYSTEMS,COMPOSITION AND NUTRITION


    EH 2O5.1
    POST HARVESTING HANDLING AND STORAGE
    General description of the food type

    •Eggs are a widely consumed food product, both in their whole form
    and as ingredients in many other dishes. They are the reproductive cell
    produced by female animals, usually chickens, but also ducks, quails,
    and other birds. Eggs are oval-shaped with a hard shell that protects
    the nutritious content inside, which includes the yolk and egg white.
    •Egg products are processed forms of eggs that have been removed
    from their shells and pasteurized to ensure safety. Some common egg
    products include liquid eggs, dried eggs, and frozen eggs.
    Liquid eggs
    Frozen eggs
    Dried eggs
    Description of the qualities of the ready-to-harvest food:

    • For eggs, the quality of the ready-to-harvest food can vary


    based on the breed of chicken, its diet, and the conditions in
    which it is raised. Factors such as egg size, shell color, yolk
    color, and albumen (egg white) thickness can all affect egg
    quality. High-quality eggs are typically characterized by a
    thick, firm albumen, a round, centered yolk, and a clean,
    smooth shell.
    Description of the parameters to be observed during handling and
    storage of this food throughout its system/chain:
     

    • When handling eggs, it is important to ensure that they are


    kept clean and at the appropriate temperature to prevent
    bacterial growth. Eggs should be stored in a cool, dry place
    (ideally between 33-40°F) and should be rotated regularly to
    prevent spoilage. Care should also be taken to avoid cracking
    or damaging the eggshells, as this can increase the risk of
    contamination.
    Safe handling of eggs
    Cont….
    • During transportation, eggs should be handled gently to
    avoid damage and stored in clean, dry containers. When
    storing egg products, it is important to follow the
    manufacturer's instructions to ensure that the product
    remains safe and high-quality.
    What does it imply as postharvest loss in the given food type:

    • Postharvest losses in eggs and egg products can occur due to


    a variety of factors, including improper storage conditions,
    transportation damage, and spoilage. When eggs are not
    handled or stored properly, they can become contaminated
    with bacteria such as Salmonella, which can lead to
    foodborne illness. Spoiled or damaged eggs can also result in
    financial losses for farmers and food producers.
    Major causes of postharvest losses in eggs and egg
    products include:
     
     Physical damage:
    • Eggs are fragile and can easily crack or break during handling and
    transportation, leading to losses.
    • 
     Spoilage:
    • Eggs can spoil due to bacterial contamination or exposure to high
    temperatures, resulting in loss of freshness and quality.
    • 
     Contamination:
    • Eggs can be contaminated with bacteria or other pathogens during
    handling and storage, leading to spoilage and potential health risks
    Cont……
     Improper storage conditions:
    • Eggs should be stored at the correct temperature and
    humidity levels to maintain freshness and prevent spoilage.
    Improper storage conditions can lead to losses.
    • 
     Lack of proper handling practices:
    • Rough handling, poor hygiene practices, and inadequate
    rotation of eggs can all contribute to postharvest losses.
    Types of traditional and modern storage facilities for eggs
    and egg products include:

     Traditional storage facilities:


    include simple methods such as storing eggs in a cool and dry
    place or burying them in sand or rice or wooden crates or egg
    trays for preservation. 
     Modern storage facilities;
    These may include refrigerated storage rooms or warehouses
    with controlled temperature and humidity levels to maintain
    freshness and quality of eggs , there are specialized egg storage
    systems that use automated technologies for handling, sorting,
    and packing eggs to minimize losses
     
    PARTICIPANTS
    1.CHACHA KARUMA 2021-04-15240
    2.MBASHIRU AHMADA 2021-04-15728
    3.LISSA MATIMO 2021-04-15661
    4.IDDI IDDI 2021-04-15508
    5.RAHMA HAMZA 2021-04-15875
    6.BEATHA GEMAKW 2021-04-15206
    7.VICENT ALPHONCE 2021-04-16036
    8.MIKIDADI EMMANUEL 2021-04-15751
    9.ANORD KATIKILO 2021-04-15175
    10.DENIS KAUKI 2021-04-15290

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