Show simple item record

dc.contributor.authorFolorunsho, Olayemi
dc.contributor.authorCharles, Adetunji
dc.date.accessioned2024-01-24T13:20:56Z
dc.date.available2024-01-24T13:20:56Z
dc.date.issued2013
dc.identifier.issn2146-7706
dc.identifier.urihttp://dspace.beu.edu.tr:8080/xmlui/handle/123456789/13770
dc.description.abstractThis study examined the effect of rinses on the microbial safety of whole egg and its components, commonly consumed in the Ilorin west area, to unrinsed eggs. The microorganisms isolated during this study include: Serratia spp., Providencia spp., Citrobacter spp., E. coli, Enterobacter spp., Klebsiella spp., while the fungus includes Cladosporium spp., Aspergillus fumigatus, A. niger, A. flavus, Penicillium spp. and Mucor spp. From this study the rinsed eggs have the lowest amount of microbial load at 0.6 × 102 cfu/ml, which was less than the accepted 6.0 log10 CFU/ml recommended by the International Commission on the Microbiological Specification for Food. Therefore, it is recommended that table eggs should not be consumed raw.tr_TR
dc.language.isoEnglishtr_TR
dc.publisherBitlis Eren Üniversitesitr_TR
dc.rightsinfo:eu-repo/semantics/openAccesstr_TR
dc.subjectRinses,tr_TR
dc.subjectmicrobial safety,tr_TR
dc.subjectfresh egg,tr_TR
dc.subjectisolated microorganisms,tr_TR
dc.subjectNigeriatr_TR
dc.titleEffect of rinses on microbial quality of commercially available eggs and its components before processing from Ilorin in western Nigeriatr_TR
dc.typeArticletr_TR
dc.identifier.issue2tr_TR
dc.identifier.startpage44tr_TR
dc.identifier.endpage47tr_TR
dc.relation.journalBitlis Eren University Journal of Science and Technologytr_TR
dc.identifier.volume3tr_TR


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record