Showing 10 of 57 results for "egg sensitisation"

 

  • National Industry Databases

    AEI 5AA

  • Egg and Egg Shell Quality in the Australian Egg Industry

    UNE71AThis project produced a booklet that provides guidelines on egg internal quality and egg shell quality for the Australian Egg Industry. Until the production of the booklet arising from this project, there has been no common standard against which producers and other industry personnel could compare egg quality. The data contained in the booklet are aggregates from a number of producers, strains, locations etc. However, the broad guidelines provided will enhance quality control in the Australian Egg Industry.

  • Egg Stamping

    Egg stamping booklet imageThis booklet outlines the benefits, feasibility and options of egg stamping for Australian egg producers.

  • Tolerance in raw egg allergy on consumption of cooked egg

    1MC091 muffinThis project was conducted to define what proportion of raw egg allergic infants can tolerate egg in baked goods and whether introduction of baked goods containing egg into the diet of raw egg allergic children hastens the development of tolerance to raw egg. The major findings concluded eating baked egg products may hasten tolerance to raw egg, and that the ability to eat baked egg appears to act as a prognostic indicator of resolution of egg allergy.

  • How and when to introduce eggs to avoid egg allergies

    EggCup2As egg allergy is the most common food allergy in Australian young children, evidence is emerging to investigate preventative methods for respiratory allergic diseases in childhood. This report analyses whether the timing of egg introduction into infant diets is related to egg allergy in early childhood

  • How and when to introduce eggs to avoid egg allergies

    EggCup2As egg allergy is the most common food allergy in Australian young children, evidence is emerging to investigate preventative methods for respiratory allergic diseases in childhood. This report analyses whether the timing of egg introduction into infant diets is related to egg allergy in early childhood

  • Quality Assurance for the Egg Industry

    This project was conducted to provide information and recommendations that will assist the Board of the Australian Egg Corporation Limited (AECL) to determine its future position and policies in relation to industry Quality Assurance (QA) activities and programs.

  • Certification and Labelling Models for the Australian Egg Industry

    1UT111This project was conducted to better understand the structure of private certification and labelling schemes in the Australian egg industry and, building on the experience of the Forest Stewardship Council in the forest industry to assess the feasibility of establishing an ‘Egg Certification Council’. 

  • Virulence of layer farm or egg associated Salmonella isolates

    2 About RDThis research was conducted to evaluate the virulence of Salmonella serovars commonly isolated from egg layer farms, through a study of the pathogenesis of egg/layer farm-related Salmonella serovars in a well-differentiated human intestinal cell culture model (in vitro) followed by a mouse model (in vivo). The study also investigated the ability ofSalmonella serovars to colonise the chicken oviduct organ cultures developed from Salmonella free laying hens. The Salmonella serovars were classified as high, medium and low invasive serovars. The genome of selected high, medium and low Salmonella serovars was also studied.

  • Eggs as a source of essential Docosahexaenoic Acid (DHA) - In the diets of weaning infants

    BasketThis project provided a unique, systematic study of the nutritional value of including egg yolk in the weaning diet of breast and formula fed infants in order to address current nutritional issues pertinent to all infants. The study was completed in 1998 and concluded that egg yolks are a safe and nutritious weaning food.

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