THIRUVANANTHAPURAM : The reports from different labs in the state have finally cleared the air about the so-called artificial or Chinese eggs--the tests have found that all of them were real ones.
The meat technology unit and the department of livestock product technology under the Kerala Veterinary and Animal Science University in Mannuthy has validated its earlier finding that the rumours on Chinese eggs were false. Similarly, tests conducted at the Centre for Advance Studies in Poultry Science (CASPS) of the College of Veterinary and animal sciences (COVAS) on the `artificial' eggs have also found that there was nothing unusual about them.
The food safety department handed over the reports to health minister K K Shylajaon Saturday .
Most of the eggs were very old but the shells, the air cells (which rests between the outer and inner membranes), the egg white and the yolk were found to be normal, said professor P Anita, head of the CASPS.
The reports about `Chinese eggs' had sparked panic among consumers, some of whom had gone to the extent of targeting trucks carrying eggs from Tamil Nadu. There were similar protests against traders in many parts of the state.
Sources in the food safety department said though the reports were found to be fake, it has taken notice of some un necessary practice in the egg trade such as sale of eggs under the category such as extraordinary . "There was no such category of eggs under the food safety and standards Act. It was a case of misbranding. Action will be taken," an official said.
Sources said that there might be several reasons for the suspected changes in the eggs. "In one of the cases, we learned that the eggs were frozen in the production plants in Namakkal before it was transported to the state in large trucks. Sometimes the eggs were stored for more than desirable time and this lead them to rot."
The former head of meat technology unit and the department of livestock product technology at Mannuthy , George T Oommen said the eggs were stored at 10-12 degree Celsius for short-term storage (2-3 weeks). However, after they are moved to room temperature, condensation or sweating on eggs occurs and they start rotting.
"Almost all egg contents are sterile at the time of production. Microbial contamination on the shell surface comes from dust, faecal material and contaminants from previously used packaging materials. Although the egg shell, the shell membrane and antibacterial components in egg albumen resist bacterial growth, the eggs may get spoiled. Spoilage of eggs is due to penetration of microorganisms through egg shell and membrane," he said.
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