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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School of Veterinary Medicine and Biomedical Sciences, IPB University
2025-01-01
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| Series: | Current Biomedicine |
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| Online Access: | https://journal.ipb.ac.id/index.php/currbiomed/article/view/59832 |
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| author | Zukhrufa Vista Vindriati Usamah Afiff Trioso Purnawarman |
| author_facet | Zukhrufa Vista Vindriati Usamah Afiff Trioso Purnawarman |
| author_sort | Zukhrufa Vista Vindriati |
| collection | DOAJ |
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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 salted eggs that had failed the candling test (black egg yolk). Each sample was tested in triplicate. The total bacterial count was determined using the plate count agar method, and bacterial identification was based on phenotypic analysis, which included Gram staining and biochemical tests.
Results The total bacterial load in fresh salted eggs was below the maximum limit set by SNI 7388:2009 (1×105 CFU/g), whereas the pasta dough and black egg yolk exceeded this limit. The identified bacteria included Escherichia spp., Enterobacter spp., Proteus spp., Staphylococcus spp., Pseudomonas spp., and Bacillus spp.
Conclusion Although the bacterial count in salted eggs meets SNI standards, the presence of potentially harmful bacteria highlights the need for enhanced hygiene and sanitation measures to be implemented during the production of salt eggs.
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| format | Article |
| id | doaj-art-3d51a2bd89454d9dab48caada36d9ea8 |
| institution | Kabale University |
| issn | 2962-8490 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | School of Veterinary Medicine and Biomedical Sciences, IPB University |
| record_format | Article |
| series | Current Biomedicine |
| spelling | doaj-art-3d51a2bd89454d9dab48caada36d9ea82025-01-22T18:19:49ZengSchool of Veterinary Medicine and Biomedical Sciences, IPB UniversityCurrent Biomedicine2962-84902025-01-013110.29244/currbiomed.3.1.43Quantification and identification of bacterial presence in salted eggs Zukhrufa Vista Vindriati0 Usamah Afiff1 Trioso Purnawarman2Study Program of Veterinary Medicine, School of Veterinary Medicine and Biomedical Sciences, IPB University, Bogor, IndonesiaDivision of Medical Microbiology, School of Veterinary Medicine and Biomedical Sciences, IPB University, Bogor, IndonesiaDivision of Veterinary Public Health and Epidemiology, School of Veterinary Medicine and Biomedical Sciences, IPB University, Bogor, Indonesia 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 salted eggs that had failed the candling test (black egg yolk). Each sample was tested in triplicate. The total bacterial count was determined using the plate count agar method, and bacterial identification was based on phenotypic analysis, which included Gram staining and biochemical tests. Results The total bacterial load in fresh salted eggs was below the maximum limit set by SNI 7388:2009 (1×105 CFU/g), whereas the pasta dough and black egg yolk exceeded this limit. The identified bacteria included Escherichia spp., Enterobacter spp., Proteus spp., Staphylococcus spp., Pseudomonas spp., and Bacillus spp. Conclusion Although the bacterial count in salted eggs meets SNI standards, the presence of potentially harmful bacteria highlights the need for enhanced hygiene and sanitation measures to be implemented during the production of salt eggs. https://journal.ipb.ac.id/index.php/currbiomed/article/view/59832bacterial contaminationblack egg yolkmicrobial identificationsalted eggstotal bacteria count |
| spellingShingle | Zukhrufa Vista Vindriati Usamah Afiff Trioso Purnawarman Quantification and identification of bacterial presence in salted eggs Current Biomedicine bacterial contamination black egg yolk microbial identification salted eggs total bacteria count |
| title | Quantification and identification of bacterial presence in salted eggs |
| title_full | Quantification and identification of bacterial presence in salted eggs |
| title_fullStr | Quantification and identification of bacterial presence in salted eggs |
| title_full_unstemmed | Quantification and identification of bacterial presence in salted eggs |
| title_short | Quantification and identification of bacterial presence in salted eggs |
| title_sort | quantification and identification of bacterial presence in salted eggs |
| topic | bacterial contamination black egg yolk microbial identification salted eggs total bacteria count |
| url | https://journal.ipb.ac.id/index.php/currbiomed/article/view/59832 |
| work_keys_str_mv | AT zukhrufavistavindriati quantificationandidentificationofbacterialpresenceinsaltedeggs AT usamahafiff quantificationandidentificationofbacterialpresenceinsaltedeggs AT triosopurnawarman quantificationandidentificationofbacterialpresenceinsaltedeggs |