Etude de la qualité hygiénique et nutritionnelle de l’oeuf Projet STARTUP : Lyophilisation des oeufs « A&A Egg’s Powder »

Abstract

Eggs have always been known as a highly nutritious, easily digestible foodstuff, and are widely used in human dietetics. It is therefore appropriate to present what has been learned about eggs in terms of both production and consumption. Indeed, thanks to its rich and varied composition, this product has taken off to such an extent that it has become imperative to supply good quality eggs free from any pathogenic bacteria that could lead to collective food poisoning. Health guarantees are therefore a major concern for the egg and egg product industry. A good knowledge of the contaminating microorganisms, their origin and their behavior in the different parts of the egg and in the egg products is essential, so egg quality is not uniform, and several factors can influence it. The present work is part of a new STARTUP project. Thus, the first part is a contribution to the study of the nutritional and hygienic quality of eggs, and the second part aims to carry out a trial on the manufacture of egg powder using the freeze-drying method. The aim of this project is, on the one hand, to extend the shelf life of eggs while preserving their nutritional qualities, and on the other, to meet the growing needs of the market by offering consumers a practical and versatile solution.