Advances in Improving the Safety and Quality of Eggs

Part 1 Pre-harvest safety

1.Advances in understanding pathogen contamination of eggs: Koen De Reu and Geertrui Rasschaert, ILVO, Flanders Research Institute for Agriculture, Fisheries and Food, Belgium;

2.Advances in understanding and optimizing egg natural defenses against pathogens: Nicolas Guyot and Sophie R©hault-Godbert, INRAE, Universit© de Tours, Nouzilly, France;

3.Advances in shell egg safety regulations and protocols: Vincent Guyonnet, University of Montreal, Canada;

4.On-farm monitoring of layer flock health using sensors and modern data analytics: Francesco Bordignon and Andrea Pezzuolo, University of Padova, Italy;

Part 2 Postharvest safety

5.The use of edible coatings to improve the safety and extend the shelf life of eggs: Paula Gabriela da Silva Pires, IFC, Brazil;

6.Pasteurization treatments of whole and liquid egg products: optimizing safety and quality parameters: Val©rie Lechevalier, INRAE, L'Institut Agro Rennes Angers, STLO (Science and Technology of Milk and Eggs), Rennes, France;

7.Advances in innovative postharvest egg pasteurization and disinfection technologies to optimize egg safety and quality: Daniela Bermudez-Aguirre, Joshua Carter, Joseph Sites, and Brendan A. Niemira, USDA-ARS Eastern Regional Research Center, USA;

Part 3 Quality

8.Developing and implementing shell egg quality standards: Takehiko Hayakawa, DSM Nutritional Products Asia Pacific, Japan;

9.Advances in non-destructive testing of egg quality: Silvia Grassi and Eleonora Loffredi, University of Milan, Italy;

10.Advances in understanding eggshell formation and composition in table eggs: Jo«l Gautron, INRAE - UMR BOA - Universit© de Tours, France; and Alejandro Rodiguez-Navarro, Universidad de Granada, Spain;

11.Advances in understanding and exploiting the genetics of egg quality: Petek Settar, Dallas Center, USA; and Jesus Arango, Siloam Springs, USA;

12.Regulation of calcium metabolism in laying hens: Michel J. Duclos, Baraa Ezzo, and Agn¨s Narcy, INRAE - UMR BOA, France; and Fabien Hervo, Laval University, Canada;

13.Biofortification of eggs with micronutrients: Tom Hill, Newcastle University, UK;

14.One-Welfare approach to assessing egg quality: Angela Trocino, University of Padova, Italy; Francesca Leone and Valentina Ferrante, University of Milan, Italy;

Part 4 Improving the sustainability of egg production

15.Assessing and reducing the environmental impact of egg production systems: Vincent Guyonnet and Audrey E.M. Guyonnet, FFI Consulting, Canada;

16.Improving sustainability of egg production by extending the laying cycle for hens: Teun G.H. van de Braak, Hendrix Genetics Layers, The Netherlands;

17.trategies and solutions to reduce emissions from layer production systems in Europe: C©cile M. Levrault and Peter W. G. Groot Koerkamp, Wageningen University and Research, The Netherlands;