Value added eggs is not a new concept in the Indian Market. They have been available since over a decade. From fortified with vitamin D3 to low cholesterol eggs many varieties are available in the market. With the rise of demand from consumers for fortified eggs for health benefits, many poultry producers have started producing such eggs to full fill their demand in which both are getting mutually benefitted.
The educated people, mostly those working in the technology sector, are vigilant and pick products that suit their lifestyle; branded eggs with special features like low cholesterol, high DHM content and folic acid are well accepted.
Nowadays people are following the motto “Eat Healthy – Be Healthy”. They are now looking for value added food products which can help them in this journey.
The market of Branded eggs is therefore getting a much-needed boost in this situation. They are not only a good option for health enthusiasts who are always on a look out for good protein sources, but they also provide with added health benefits.
Industry experts believe that the Branded eggs consumption has been steadily on the increase and has reached almost 70% of its pre-COVID 19 consumption in September. It is expected to increase further to 90% by January-March 2021.
- Awareness for healthy eating
The pandemic has certainly pushed people towards a healthy lifestyle They are eating homemade and healthy food. This has led to increase in awareness about eating balanced food which is having right balance of nutrients especially proteins. Therefore, there has been a steady increase in the consumption of eggs and Chicken which are two of the cheapest sources of Protein in India. The People have also started to recognize the importance of Hygiene in food. Thus, turning to buy Branded Eggs and packaged Chicken which ensure them about the quality of source and hygiene.
- Presence of contamination in eggs
India is one of the largest egg producers in the world. While most countries have taken measures to sanitize the surface of the egg from contamination, no such measures are in place in India. Salmonella bacteria are quite prevalent on and in the eggs collected from retail outlets due to fecal contamination or infected layer hens.
Awareness for Producers
How to prevent salmonella at farm level
An integrated and holistic approach that focuses on farm, feed and health management can help protect birds from Salmonella colonization, invasion and lower Salmonella pressure in processing, thereby supporting the feed-to-food safety efforts of farmers.
Several monitoring programs that have detected a wide variety of Salmonella serotypes in layer, breeder and broiler feed. They can often be traced back to feed material contaminated by Salmonella. Maintaining proper hygiene of all the feed raw material and final feed is a key to a successful Salmonella control program.
Farm management practices
To control the transmission of Salmonella within broiler, layer and breeder operations, poultry farmers must follow and maintain proper hygiene practices. Make sure you conduct a flock sampling and risk analysis for Salmonella regularly in the farm.
|External Biosecurity||Internal Biosecurity|
|Purchase of poultry and poultry products||Disease management|
|Transport of poultry, removal of carcasses and manure||Stocking density|
|Supply of equipment, fodder and water||Water lines management|
|Access of visitors and personnel||Disinfection and cleaning|
|Vermin & pest control||Litter management|
Salmonella spreads not only through feed, but also drinking water and equipment. Reducing the microbiological load of the drinking water and preventing the formation of biofilms are necessary. Chlorination is the most used water sanitization technique while acidification with organic acids helps reduce the pH of drinking water supply and support water hygiene in the absence or presence of chlorine. If applied properly, both these techniques together are very effective for control of Salmonella bacteria in drinking water.
The primary route of Salmonella infection is through fecal transmission. Unfortunately, specific drinking water/feed additives can complicate the process of colonization and invasion. Low acid strength short chain fatty acids strengthen the lower pH barrier of the upper gut and the mucosal barrier in the lower gut. High acid strength short chain fatty acids make it more challenging in the non-acidic areas of the gut.
Non-digestible oligosaccharides are complex carbohydrates that maintains the gut microbiota with beneficial effect on normal microflora and causes competitive exclusion of harmful pathogens including Salmonella. Some oligosaccharides have a high binding affinity to the fimbriae of gram-negative bacteria, including Salmonella, which reduces their ability to colonize in the intestine. Some short chain fatty acids can downregulate Salmonella virulence and reduce their intestinal invasion.
Bacteriophage feed additives
Innovative phage-based feed additives are the most advanced way to prevent harmful bacterial infection in poultry. They selectively target and eliminate the specific bacteria, without negatively impacting the balance of the birds’ gut microflora. They have no side effects, are natural, non-GMO, and biodegradable. They can be easily applied through the water system, and top-of-the-line products like BAFASAL+G which are designed to control Salmonella, improve gut health, support production performance and reduce the unnecessary use of antibiotics. The current climate calls for producing better quality poultry produce with best farming practices that can help reduce the economic losses and reputational risks of pathogenic outbreaks, the addition of improved feed additives like bacteriophages will form a part of healthy and safe farm management practices.