Model Answer
0 min readIntroduction
The Food Safety and Standards Authority of India (FSSAI) is a statutory body established under the Food Safety and Standards Act, 2006, responsible for protecting and promoting public health through the regulation and supervision of food safety. Eggs, being a vital source of protein and widely consumed, are subject to stringent FSSAI standards to ensure their quality, safety, and nutritional integrity. These standards are crucial for preventing foodborne illnesses, maintaining consumer trust, and facilitating fair practices in the egg and egg product industry. The FSSAI's comprehensive regulations cover fresh eggs in their shell and various processed egg products, including frozen forms and powdered varieties.
1. FSSAI Standards for Fresh Chicken Eggs (Shell Eggs)
FSSAI defines "fresh eggs" as eggs that have not been washed or dry-cleaned and are collected, packed, and graded promptly after laying [4]. The standards aim to ensure that eggs reach consumers in a wholesome state.- Physical Characteristics:
- Shell: Eggs must have a clean, sound, and intact shell, free from cracks, leaks, and fecal contamination [1, 4, 11].
- Appearance: Free from visible contaminants and foreign odors [1].
- Size: While specific weight grades are not explicitly mandated, lots should be uniform in size [1].
- Internal Quality: Freshness indicators include air cell depth, albumen thickness, and yolk appearance. Internal defects like blood or meat spots render them unfit for consumption [1].
- Chemical Constituents (for whole egg content, various poultry species):
- Water: 72.8 - 75.6%
- Proteins: 12.8 - 13.4%
- Fats: 10.5 - 11.8%
- Carbohydrates: 0.3 - 1.0%
- Ash: 0.8 - 1.0%
- Microbiological Requirements:
- Eggs must be free from Salmonella and other pathogens [1].
- FSSAI emphasizes good hygienic practices to prevent microbial contamination [18].
- Storage and Shelf Life:
- Eggs stored at ambient temperature (30.0 ±5.0 ℃) should be consumed within 2 weeks from the date of laying [11].
- When stored at refrigeration temperature (2.0 to 8.0 ℃), they can be consumed within five weeks from the date of laying [11].
- Labeling:
- Labels must display the product name, net quantity, date of packing, best before date, and storage instructions [1].
2. FSSAI Standards for Frozen Egg Products
Frozen egg products include "Frozen egg white or albumen," "frozen egg yolk," and "frozen whole egg." These products are prepared from wholesome hens' (Gallus gallus) eggs [1, 8, 11].- Processing Standards:
- Produced from wholesome eggs that are broken, filtered, and pasteurized [1, 8, 11].
- For whole egg, pasteurization typically involves heating at 64.4°C for 2.5 minutes [1].
- Albumen and yolk alone, or whole egg, are processed by straining, homogenizing, desugarizing (if required), pasteurizing (e.g., 61-63°C for 5 minutes), and then frozen [8, 11].
- Frozen products must be maintained at a temperature of -18°C or below for storage and transport [1, 4, 11].
- Compositional Standards (typical values for whole egg powder, as per source which often refers to the processed product before drying):
- Moisture: Must be below 5% for powder (relevant for the base of frozen products as well) [1].
- Fat: Specific limits apply (e.g., 40-48% for whole egg powder) [1].
- Protein: Defined content (e.g., 19.50% to 23.20% for poultry meat, indicating similar stringency for egg products) [1, 4].
- Microbiological Requirements:
- Strict standards require the absence of *Salmonella* [1, 9].
- Limits are also specified for coliforms, *E. coli*, and *Staphylococcus aureus* [1].
- Products must conform to the microbiological requirements given in Appendix B of the FSSAI regulations [8, 11].
- Food Additives:
- Permitted additives like sugar, salt, and stabilizers are regulated and must be food grade [1, 4, 8].
- Whipping agents such as triethyl citrate, sodium citrate, sodium hexametaphosphate, and tetrasodium pyrophosphate may also be added to liquid egg white [8].
- Products may contain food additives as per Appendix A of the FSSAI regulations [8, 11, 15].
- Packaging and Labeling:
- Packaging must be hygienic, food-grade, and hermetically sealed [1].
- Labels must include product name, ingredients, storage conditions, FSSAI license number, date of manufacture/packing, and best before date [1].
3. FSSAI Standards for Whole Egg Powder
Whole egg powder is obtained from the liquid contents of sound, wholesome hens' (Gallus gallus) eggs through suitable drying processes, typically spray-drying [1, 8, 11]. The product should retain the original properties of fresh eggs, such as protein solubility, aerating capacity, binding power, and palatability [11].- Processing Standards:
- Prepared from pasteurized, filtered eggs that are then spray-dried [1].
- Manufactured under hygienic conditions to ensure safety and quality [11].
- Compositional Standards:
- Moisture: Must be less than 5% [1, 19].
- Fat: Typically ranges between 40-48% [1].
- Protein: Defined content to ensure nutritional value [1, 11]. Natural chicken eggs (whole) generally have a protein content between 11.5% and 12.5% [12, 17].
- Microbiological Requirements:
- Mirror those for frozen products, demanding the absence of *Salmonella* and strict limits on other bacteria like coliforms, *E. coli*, and *Staphylococcus aureus* [1, 11].
- Products must conform to the microbiological requirements given in Appendix B [8, 11].
- Food Additives:
- Anti-caking agents may be permitted within specified limits [1].
- Products may contain food additives as per Appendix A [8, 11, 15].
- Packaging and Labeling:
- Packaging must be hermetically sealed and moisture-proof to prevent degradation [1].
- Labels must clearly state the product name, net weight, date of manufacture/packing, best before date, storage conditions (cool, dry place), and FSSAI license number [1].
The FSSAI's "Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011" and its subsequent amendments, such as the Fifteenth Amendment Regulation, 2018, and Tenth Amendment Regulations, 2020, are the primary legal frameworks governing these standards [2, 3, 4, 8, 16]. These regulations are mandatory for Food Business Operators (FBOs) in India [6].
Conclusion
FSSAI standards for fresh chicken eggs, frozen egg products, and whole egg powder are comprehensive, encompassing physical, chemical, and microbiological parameters along with specific processing and labeling requirements. These rigorous standards, outlined primarily in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, are vital for safeguarding public health by ensuring the safety, quality, and authenticity of egg products available in the Indian market. Adherence to these guidelines not only fosters consumer confidence but also promotes fair trade practices and aligns Indian food safety regulations with international benchmarks, contributing to a robust food safety ecosystem.
Answer Length
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