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Author Wongvilairat, Rosarin
TitleQuality and control of Staphylococcus aureus and Clostridium perfringens in salted egg production/Rosarin Wongvilairat
Call# FOOD 6036

CALL # Volume Number Month Year Barcode Status

JournalNaresuan University Science Journal
AbstractTraditional salted egg production often pertains some microbial contaminations in the food causing food hazard which is a major concern in food biotechnology industry. Brining in lime juice are introduced to control these hazard in order to guarantee the safety and reserve sensory acceptance of the product. The aim of this study was to assess the microbiological quality of salted eggs based on Thai Industrial Standard Institute (TISI)and to assess the possibility of lime juice to control the hazard and their sensory quality. It was found that procedure used in making salted eggs nowadays has been passed the microbiological quality standard in term of mesophilic aerobic bacteria and Salmonella spp. however has not been passed the microbiological quality standard in terms of hazard related to Staphylococcus aureus and Clostridium perfringens. Lime juice was added into brining solution to observe its effectiveness in inhibiting the growth of S. aureus and C. perfringens in the production of salted eggs. Our data showed that 1.35% (v/v)lime juice and pH 4.59 in the brining process could significantly eliminate S. aureus and C. perfringens in salted eggs. Moreover, this condition could maintain the safety quality but could not retain the sensory acceptance. Our findings could lead to development of a standard procedure in salted egg production industries to improve quality of the food product.
Descriptvol.4 no.1 ; 31-41
Subjectsalted egg--microbiology
Clostridium perfringens
Staphylococcus aureus