Safety Inspection of Eggs and Processed Eggs Products
is one of the most common foodborne bacterial diseases in the world. It is well known that most cases of Salmonella
infection can be traced back to contaminated poultry, particularly chicken meat and egg products. PPQC started Salmonella
control in Japan since 1982.
With the aim of complete elimination of pathogenic bacteria, most especially Salmonella, in all eggs and processed-egg products from our clients, we enforced a very strict safety inspection and screening protocols. In addition, considering the Japanese tradition of consuming raw and partially-cooked eggs, we believe that Salmonella control should be enforced to eliminate not only Salmonella Enteritidis (SE) but all Salmonella serotypes. As such, we provide utmost support and technical assistance to help our client farms become All-Salmonella-Free farms.
Following the HACCP system, around 50,000 – 70,000 nest-run eggs from our client farms are being brought into our institute every month. We test and monitor the whole sample for strict safety screening in our laboratory, in contrast to other institutes, where only a randomly selected portion of the whole sample are being tested. We perform rigorous testing to make sure that our client farms are certified All-Salmonella-Free farms. This approach takes a lot of hard work and handling procedures but this method is more sensitive and it can detect even the very slightest level of Salmonella contamination.