LESSON 5
SURVEILLANCE INSPECTION OF SHELL EGGS
5-1.
INSPECTION RESPONSIBILITY
The veterinary food inspection specialist is also responsible for surveillance
inspection of shell eggs. The purpose of surveillance inspections is to watch over
government- owned food supplies to ensure they remain in good condition and to
recommend action to be taken if their condition deteriorates. Surveillance inspections
are Classes 5, 6, 7, and 9. These government-owned food supplies are also inspected
to determine if they are wholesome and suitable for shipment, consumption, further
storage, issue, or sale. The basic inspection procedures of a surveillance inspection
are for identity and condition.
5-2.
STORAGE
a. 30-Day Limitation. Currently, the eggs stored by the military are either fresh
or processed fresh. Because any military procurement of shell eggs involves some
storage either at the distribution point or in shipment, the specification requirement that
shell eggs not be in storage for more than 30 days prior to shipment is rigidly adhered
to.
b. Guidelines for Cold Storage. Cold storage is not a perfect method for
preserving shell eggs. After long periods of storage, the eggs begin to deteriorate and
may develop off- flavors. Because of the long period of immobility, storage eggs usually
appear a grade higher when they are candled than they actually are when they are
broken out. A Check egg that has been stored comes out a Loss egg. Cold storage of
eggs follows a seasonal storage cycle, with the largest number of eggs stored during
the spring and the largest number withdrawn in the autumn and winter. The least
number of eggs are stored in February and March. Thus, the time of year that they are
withdrawn from storage has much to do with the quality of eggs offered for inspection. If
eggs are to be stored for a long period, a temperature of 29o to 32oF (-2o to 0oC) is
recommended. If storage is to be for only a few days to 2 weeks, such as at the
Commissary or Post Exchange, a maximum temperature of 35oF (2oC) is required. The
proper relative humidity is 88 to 92 percent, and its constancy depends on the
constancy of the temperature. This humidity prevents water loss from the egg and it is
the level that is least conducive to mold growth. When eggs are removed from
long-term cold storage, they should be tempered to 35oF (2oC) slowly over a period of
18 to 24 hours. This keeps moisture from condensing on the shell and prevents
microbial growth and spoilage.
MD0713
5-2