What is a "leaker" in egg production?

A "leaker" in egg production refers specifically to an egg that has a break in the shell and membrane, allowing the contents—such as the egg white and yolk—to exude out. This condition is critical to understand in the context of egg quality and food safety, as leakers can pose a risk of contamination and spoilage when they are present in a production or storage environment.

Identifying leakers is important for maintaining the overall quality of eggs and safe handling practices. These eggs are typically not suitable for sale in the market, as consumers expect eggs to be intact. Ensuring that leakers are removed from the production line helps to uphold quality standards and prevent potential health hazards.

In contrast, eggs with an intact shell and membrane, low-quality eggs, or eggs with an unusual color do not share this specific characteristic and do not lead to the same concerns regarding contamination or spoilage. Understanding this distinction is vital for anyone involved in the egg production industry.