News


NEWS
consumer
Assessment of the quality of egg for consumption


Before the purchase, we first examine the product; we look for the dirt on the eggs, cracks, and the appearance of the shell.

Be aware that the egg keeps 3 to 4 weeks at room temperature and can be eaten raw in 9 days after the laying date.

Systematically we do keep eggs ...

EN SAVOIR PLUS
Milks


The microbiological, chemical and toxicological Qualities of some imported milk.

The aim of the study is to make some microbiological, chemical and toxicological test, of the infantile milk marketed in Algiers.

 Breastfeeding is considered as the best way for feedin ...

EN SAVOIR PLUS
 

consumer

Assessment of the quality of egg for consumption
 

Before the purchase, we first examine the product; we look for the dirt on the eggs, cracks, and the appearance of the shell.

Be aware that the egg keeps 3 to 4 weeks at room temperature and can be eaten raw in 9 days after the laying date.

Systematically we do keep eggs in the refrigerator; without washing them in order to not remove the transparent cuticle that protects the egg; although, they should be washed before use.

Two tests to check the freshness of the egg:

Spreading  test:

 
Break the egg on a flat surface and observe:

- If the egg yolk is well rounded, compact and surrounded by a thick layer of white, the egg is ultra fresh;

- If the egg yolk which spreads and white is very fluid, it means that it is an egg of five weeks and more.


Floating test

Immerse the egg in a container of water:

- If the egg sinks in water and remains stretched out all along, it is an ultra fresh egg;

- If the egg is set upright in water up to be standing, it is an egg of five weeks and more.

Important: the water test or floating test is done just before consumption because a washed egg has not to be under no circumstances stored quickly; otherwise it becomes unfit for consumption in the next hours.


 

Quality Promotion

Analytical

menu

Activites

- Quality Promotion

- Analytical