Quantification and identification of bacterial presence in salted eggs

Quantification and identification of bacterial presence in salted eggs

Objective This study aimed to quantify the total bacterial count in salted eggs and identify bacterial species that may affect their quality. Methods Fifty samples consisted of 10 fresh salted eggs that passed the candling test, 10 portions of pasta dough at 0, 3, and 6 hours, and 10 fresh salte...

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Bibliographic Details
Main Authors: Zukhrufa Vista Vindriati, Usamah Afiff, Trioso Purnawarman
Format: Article
Language:English
Published: School of Veterinary Medicine and Biomedical Sciences, IPB University 2025-01-01
Series:Current Biomedicine
Subjects:
bacterial contamination
black egg yolk
microbial identification
salted eggs
total bacteria count
Online Access:https://journal.ipb.ac.id/index.php/currbiomed/article/view/59832
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