As global egg production continues to expand, reaching an estimated 1.6 trillion shell eggs per year, the egg industry faces growing challenges in meeting consumer expectations for food safety, product quality, and environmental responsibility. Addressing these challenges head-on, the new book Advances in Improving the Safety and Quality of Eggs provides a comprehensive and authoritative overview of the latest research and innovations shaping the sector.
Edited by an internationally respected team of experts—Professor Cristina Alamprese (University of Milan, Italy), Dr Yves Nys (formerly INRAE, France), Professor Yoshinori Mine (University of Guelph, Canada), and Dr Vincent Guyonnet (University of Montreal, Canada)—this 512-page volume brings together cutting-edge scientific insights from across the global egg supply chain.
The book examines how egg safety can be optimised at both pre-harvest and postharvest stages, with detailed coverage of pathogen contamination routes and emerging mitigation strategies. Topics include advances in hygiene management, egg coatings, and novel sterilisation technologies designed to reduce microbial risks while maintaining egg quality.
In addition to safety, the book explores recent progress in enhancing key egg quality attributes, such as eggshell formation, calcium content, and internal egg characteristics. Chapters also highlight advances in nutritional enhancement and biofortification, demonstrating how eggs can be further developed as nutrient-rich foods that support public health.
Sustainability is another central theme of the book. With increasing scrutiny of the environmental footprint of animal production systems, Advances in Improving the Safety and Quality of Eggs evaluates the environmental impact of different egg production systems and presents practical approaches for improving efficiency, reducing waste, and optimising resource use without compromising safety or quality.
Written for researchers, egg producers, processors, quality managers, policymakers, and postgraduate students, this book serves as an essential reference for anyone involved in modern egg production. Combining scientific depth with real-world relevance, it supports the continued evolution of the egg industry toward safer, higher-quality, and more sustainable practices.
Book details
- ISBN: 9781801468756
- Publication date: 28 October 2025
- Extent: 512 pages
- Series number: 165
Advances in Improving the Safety and Quality of Eggs is an indispensable resource for understanding and implementing the innovations that will define the future of the global egg sector.
More information about the book is here: https://www.bdspublishing.com/webshop/books/agricultural-science-series/livestock/poultry/advances-in-improving-the-safety-and-quality-of-eggs/