Research on Product recall.

Source: http://en.wikipedia.org/wiki/Product_recall

A product recall is a request to return to the maker a batch or an entire production run of a product, usually due to the discovery of safety issues. The recall is an effort to limit liability for corporate negligence (which can cause costly legal penalties) and to improve or avoid damage to publicity. Recalls are costly to a company because they often entail replacing the recalled product or paying for damages caused in use, albeit possibly less costly than indirect cost following damages to brand name and reduced trust in the manufacturer.

General Steps to a Product Recall

-Maker or dealer notifies the authorities responsible of their intention to recall a product. Consumer hotlines or other communication channels are established. The scope of the recall, that is, which serial numbers or batch numbers etc. are recalled, is often specified.
-Product recall announcements are released on the respective government agency's website (if applicable), as well as in paid notices in the metropolitan daily newspapers. In some circumstances, heightened publicity will also result in news television reports advising of the recall.
-When a consumer group learns of a recall it will also notify the public by various means.
-Typically, the consumer is advised to return the goods, regardless of condition, to the seller for a full refund or modification.
-Avenues for possible consumer compensation will vary depending on the specific laws governing consumer trade protection and the cause of recall.


Source: http://www.dti.gov.uk/files/file21808.pdf

What triggers the product recall?
-Customer complaints
-Accidents
-Made aware by service or returns
-Discovery in-house
-Official body ruling

The product recall procedure initiated by a manufacturer or importer will also vary from the procedure initiated by a retailer.

Food Safety

Food safety has been playing an important part in the food industry as it determines if the food is safe for consumption. So before the food products are introduced to the market, the safety of consumption of food products is assessed.
Food safety includes how we handle, prepare and store the food products at appropriate conditions from raw products to the final product. It includes monitoring the time, temperature so as to prevent microbes from growing, which will lead to foodborne illnesses or contamination.
So we have to look at the type of food we are handling before deciding on the actual temperature for handling and storing the food.
If the food is handle at the inappropriate condition, it will increase the risk of microbial growth. This will lead to foodborne illnesses, decreasing the safety of consuming that food.
We must also ensure that the food is not at the danger zone from 5-60 degrees celcius, that will promote microbe growth.
Food safety not only depends on the government but also the companies, as the companies have to follow the legislations set by the government in order to protect consumers’ health. So in Singapore, Agri-Food and Veterinary Authority (AVA) will conduct safety assessment to ensure the foods are safe for consumption.
It also depends on consumers themselves. They have to ensure that they do not cross contaminate when handling the food. As the bacteria might be transfer from raw food to cook food. The food should also not be leftover for too many days as the microbes might multiply to a countless amount.
So food safety is very important in the food industry and we should not neglect it.

Research done on Eggs

Avian Flu
Avian influenza is an infection caused by avian (bird) influenza (flu) viruses. These influenza viruses occur naturally among birds. Wild birds worldwide carry the viruses in their intestines, but usually do not get sick from them. However, avian influenza is very contagious among birds and can make some domesticated birds, including chickens, ducks, and turkeys, very sick and kill them. Avian flu virus is found on the surface of the egg. It is transmitted to human through direct contact of raw poultry.

Source: http://www.cdc.gov/flu/avian/gen-info/avian-flu-humans.htm

Since eggs are affected by Avian flu virus, people are eating lesser eggs products.
Here are some substitutes for eggs:
Egg
Amount: 1 whole egg
Substitute:
- 1/4 cup egg substitute (examples include: Egg Beaters, Second Nature, Scramblers); check label for specific directions
- Reconstituted powdered eggs; follow package directions - 2 tablespoons mayonnaise (suitable for use in cake batter). NOTE: If you type "mayonnaise cake recipe" into your favorite Internet search engine, you'll find several recipes for cakes made with mayonnaise and NO eggs. This may help you decide if this substitution will work for your cake. - 1/2 teaspoon baking powder plus 1 tablespoon vinegar plus 1 tablespoon liquid (for baking use only)

TIP: If you don't use eggs very often, you may find it helpful to keep some powdered eggs on hand.
Egg replacer can also be used. Eg Ener-g egg replacer (A blend of raising ingredients and stabiliser in a potato starch and tapioca flour base)

Sources:
http://lancaster.unl.edu/food/ciqsubs.shtml
http://www.goodnessdirect.co.uk/cgi-local/frameset/sect/FCIE.html

Playing It Safe With EggsWhat Consumers Need to Know
To avoid the possibility of foodborne illness, fresh eggs must be handled carefully. Even eggs with clean, uncracked shells may occasionally contain bacteria called Salmonella that can cause an intestinal infection. The most effective way to prevent egg-related illness is by knowing how to buy, store, handle and cook eggs—or foods that contain them—safely. That is why the U.S. Food and Drug Administration (FDA) requires all cartons of shell eggs that have not been treated to destroy Salmonella must carry the following safe handling statement:
Safe Handling Instructions: To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.

Source: http://www.cfsan.fda.gov/~dms/fs-eggs.html