The quality of the egg encompasses its chemical composition, nutritional quality as a human food source, sensory qualities including appearance and special nutraceutical benefits for human health. Eggs contain all essential nutrients for human health except for dietary fibre and vitamin C. This volume also discusses handling, packaging and storage of eggs, conditions that affect the quality of the product that reaches the consumer. The microbiological safety of eggs is of paramount importance as eggs have been implicated in outbreaks of food-borne illness, mainly caused by Salmonella. Fortunately, by virtue of its role in nature, the egg possesses many anti-microbial properties, and these properties can be maintained and enhanced for the benefit of consumers. This volume, Achieving sustainable production of eggs Volume 1: Safety and quality, explores the wealth of research addressing these themes.