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Egg and egg-derived products testing

There are more than 350 million laying hens in the European Union. The laying hens produce close to 6.7 million tonnes of eggs each year. The import of eggs for consumption from non-EU countries is allowed, but they must fulfil specific conditions regarding animal health and food safety. For table, they must also fulfil rules related to marketing standards. Eggs are a rich source of protein and several essential nutrients such as vitamin D, vitamin B12, selenium and choline. Their consumption is therefore often associated with a healthy, quality diet, which leads to nutrition and health benefits.

Apart from being a food consumed as such, eggs are widely used by the food industry in the production of processed foods. Indeed, they have functional and technological properties that are useful in the preparation of complex foods, the main one being their emulsifying, binding effect. Thanks to this capacity they are used in different types of products: baked goods, pasta, desserts, creams, sauces, snacks, etc.

Safety and Quality of Eggs and egg products

Extract of the Blue Paper 2022 – Eggs and Egg products page

In 2021 there were -52% of events linked to eggs and egg products in Europe (14 food safety events). In terms of food safety, the greatest danger that characterises this food is microbiological, in particular the presence of Salmonella which, according to the notifications recorded in 2021 by the RASFF, is also the first cause of alerts and recalls from the market, followed by the presence of veterinary drug residues above the legal limits. 

No less important is also the possible presence of pesticide residues used to disinfect farm premises or which may be present by transfer from feed. Remember, in 2017, the fipronil crisis in eggs, a pesticide probably added to a detergent in the cleaning of poultry farm premises in some European countries.

Regulatory Framework

EU regulations lay down detailed rules that eggs must fulfil to be marketed in the EU. In general, it specifies how they should be marked, graded by quality and weight, packaged, stored, transported and presented for retail sale and how the packing stations must function.

Our complete range of services for egg and eggs products - from testing services to consulting and more

Our testing laboratories offer comprehensive packages of specialised services to support the egg and egg product industry through analytical testing, regulatory advice and labelling. Thanks to the expertise of our staff and the use of state-of-the-art technology, we are able to provide all-round support.

 

Complete offer for food companies working with eggs and egg products

Complete offer for food companies working with eggs and egg products

Microbiology Food Testing

  • Microorganisms

Salmonella spp, Bacillus cereus, Clostridium perfringens, Staphylococcus, Escherichia coli, E.coli STEC, Enterobacteriaceae, …

  • Microbiological stability, Shelf life, Accelerated shelf life
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Chemistry Food Testing

  • Composition

Water content, Colourants, Minerals, Nutritional analysis, Vitamins, Fat profile, cholesterol, amino acids, fibre, butyric and lactic acid, additives (sorbic, nisin, phosphoric,…)

  • Contaminants

Dioxins and PCBs similars to dioxins, 

  • Residues
    • Pesticides / insecticides / herbicides / fungicides/Chlorates and Perchlorates. 
    • Vet drugs residues
  • Allergens (milk, lactose, gluten, sulphites, …)
  • Quality parameters and Fraud and Authentication
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Physical testing

Foreign particles, product Defects, pests

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