Eggs are economical and of high nutritional value yet can also be a source of foodborne disease understanding of the factors influencing egg quality has increased in recent years and new . With its distinguished editors and international team of contributors volume 2 of improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry professionals in the food industry using eggs as ingredients and all those with a research interest in the subject. Improving the safety and quality of eggs and egg products reviews recent research in these areas volume 1 focuses on egg chemistry production and consumption part one sets the scene with information on egg production and consumption in certain countries. Improving the safety and quality of eggs and egg products reviews recent research in these areas volume 2 focuses on egg safety and nutritional quality part one provides an overview of egg contaminants covering both microbial pathogens and chemical residues. Eggs are economical and of high nutritional value yet can also be a source of foodborne disease understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed improving the safety and quality of eggs and egg products reviews recent research in these areasvolume 2 focuses on egg safety and nutritional quality