Staff View: Determination of the optimum time for preparation of half-boiled eggs free from Salmonella Enterica Serovar Enteritidis / Mohamad Fithri Akmar Omar … [et al.]

Determination of the optimum time for preparation of half-boiled eggs free from Salmonella Enterica Serovar Enteritidis / Mohamad Fithri Akmar Omar … [et al.]

Consuming half-boiled eggs during breakfast is popular among Malaysians. The eggs are usually prepared by submerging them in freshly boiled water for about 20 minutes duration. As chickens have the likelihood of harbouring Salmonella enterica Serovar Enteritidis in their eggs, it is feared that cons...

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Main Authors:	Omar, Mohamad Fithri Akmar, Abdul Manaf, Nurdiyana Syahirah, Mohd Sufian, Siti Nurnajwa Nadhirah, Zakaria, Norsuhaida, Ayub, Nur Farhah Najwa, Mohd Nawi, Siti Farah Alwani, Mohd Zain, Zaini
Format:	Article
Language:	English
Published:	Universiti Teknologi MARA Cawangan Selangor 2018
Subjects:	QR Microbiology Bacteria
Online Access:	http://ir.uitm.edu.my/id/eprint/30071/1/AJ_MOHD%20FITHRI%20AKMAR%20OMAR%20JCHS%20B%2018.pdf http://ir.uitm.edu.my/id/eprint/30071/ https://jchs-medicine.uitm.edu.my/images/manuscript/vol3issue1/original-articles/p16-19/Determination-of-the-Optimum-Time-for-Preparation-of-Half-Boiled-Eggs-Free-from-Salmonella-Enterica-Enteritidis.pdf
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id	my.uitm.ir.30071
record_format	eprints
spelling	my.uitm.ir.300712020-04-22T04:20:54Z http://ir.uitm.edu.my/id/eprint/30071/ Determination of the optimum time for preparation of half-boiled eggs free from Salmonella Enterica Serovar Enteritidis / Mohamad Fithri Akmar Omar … [et al.] Omar, Mohamad Fithri Akmar Abdul Manaf, Nurdiyana Syahirah Mohd Sufian, Siti Nurnajwa Nadhirah Zakaria, Norsuhaida Ayub, Nur Farhah Najwa Mohd Nawi, Siti Farah Alwani Mohd Zain, Zaini QR Microbiology Bacteria Consuming half-boiled eggs during breakfast is popular among Malaysians. The eggs are usually prepared by submerging them in freshly boiled water for about 20 minutes duration. As chickens have the likelihood of harbouring Salmonella enterica Serovar Enteritidis in their eggs, it is feared that consumption of half-boiled eggs contaminated with S. Enteritidis could lead to gastroenteritis. Hence, this study was carried out to determine the optimum time required for boiled water to kill S. Enteritidis in half-boiled eggs. Methods: Grade C chicken eggs (average weight 54.5 g) were obtained from a local sundry shop and were confirmed to be Salmonella-free prior to the experiment. Fifteen eggs that were previously spiked with 106 colony-forming units (CFU) of S. Enteritidis were completely submerged into freshly-boiled water (≈100ºC) for a maximum of 20 min. Positive controls consisted of eggs that were inoculated but were not treated. At every 5 min interval, three eggs were taken out and checked for presence of viable S. Enteritidis on MacConkey agar, and the respective water temperature was recorded. Results: Results of two independent trials showed that after 10 min of submerging the eggs in the hot water, there were an average of 3 log reductions in the CFU of S. Enteritidis but after 15 min, no viable S. Enteritidis was detected. Conclusion: A half-boiled egg should be prepared by submerging it in freshly boiled water for at least 15 min to ensure that it is safe to be consumed. Universiti Teknologi MARA Cawangan Selangor 2018-06 Article PeerReviewed text en http://ir.uitm.edu.my/id/eprint/30071/1/AJ_MOHD%20FITHRI%20AKMAR%20OMAR%20JCHS%20B%2018.pdf Omar, Mohamad Fithri Akmar and Abdul Manaf, Nurdiyana Syahirah and Mohd Sufian, Siti Nurnajwa Nadhirah and Zakaria, Norsuhaida and Ayub, Nur Farhah Najwa and Mohd Nawi, Siti Farah Alwani and Mohd Zain, Zaini (2018) Determination of the optimum time for preparation of half-boiled eggs free from Salmonella Enterica Serovar Enteritidis / Mohamad Fithri Akmar Omar … [et al.]. Journal of Clinical and Health Science, 3 (1). pp. 1-4. ISSN 0127 – 984X https://jchs-medicine.uitm.edu.my/images/manuscript/vol3issue1/original-articles/p16-19/Determination-of-the-Optimum-Time-for-Preparation-of-Half-Boiled-Eggs-Free-from-Salmonella-Enterica-Enteritidis.pdf
institution	Universiti Teknologi Mara
building	Tun Abdul Razak Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Teknologi Mara
content_source	UiTM Institutional Repository
url_provider	http://ir.uitm.edu.my/
language	English
topic	QR Microbiology Bacteria
spellingShingle	QR Microbiology Bacteria Omar, Mohamad Fithri Akmar Abdul Manaf, Nurdiyana Syahirah Mohd Sufian, Siti Nurnajwa Nadhirah Zakaria, Norsuhaida Ayub, Nur Farhah Najwa Mohd Nawi, Siti Farah Alwani Mohd Zain, Zaini Determination of the optimum time for preparation of half-boiled eggs free from Salmonella Enterica Serovar Enteritidis / Mohamad Fithri Akmar Omar … [et al.]
description	Consuming half-boiled eggs during breakfast is popular among Malaysians. The eggs are usually prepared by submerging them in freshly boiled water for about 20 minutes duration. As chickens have the likelihood of harbouring Salmonella enterica Serovar Enteritidis in their eggs, it is feared that consumption of half-boiled eggs contaminated with S. Enteritidis could lead to gastroenteritis. Hence, this study was carried out to determine the optimum time required for boiled water to kill S. Enteritidis in half-boiled eggs. Methods: Grade C chicken eggs (average weight 54.5 g) were obtained from a local sundry shop and were confirmed to be Salmonella-free prior to the experiment. Fifteen eggs that were previously spiked with 106 colony-forming units (CFU) of S. Enteritidis were completely submerged into freshly-boiled water (≈100ºC) for a maximum of 20 min. Positive controls consisted of eggs that were inoculated but were not treated. At every 5 min interval, three eggs were taken out and checked for presence of viable S. Enteritidis on MacConkey agar, and the respective water temperature was recorded. Results: Results of two independent trials showed that after 10 min of submerging the eggs in the hot water, there were an average of 3 log reductions in the CFU of S. Enteritidis but after 15 min, no viable S. Enteritidis was detected. Conclusion: A half-boiled egg should be prepared by submerging it in freshly boiled water for at least 15 min to ensure that it is safe to be consumed.
format	Article
author	Omar, Mohamad Fithri Akmar Abdul Manaf, Nurdiyana Syahirah Mohd Sufian, Siti Nurnajwa Nadhirah Zakaria, Norsuhaida Ayub, Nur Farhah Najwa Mohd Nawi, Siti Farah Alwani Mohd Zain, Zaini
author_facet	Omar, Mohamad Fithri Akmar Abdul Manaf, Nurdiyana Syahirah Mohd Sufian, Siti Nurnajwa Nadhirah Zakaria, Norsuhaida Ayub, Nur Farhah Najwa Mohd Nawi, Siti Farah Alwani Mohd Zain, Zaini
author_sort	Omar, Mohamad Fithri Akmar
title	Determination of the optimum time for preparation of half-boiled eggs free from Salmonella Enterica Serovar Enteritidis / Mohamad Fithri Akmar Omar … [et al.]
title_short	Determination of the optimum time for preparation of half-boiled eggs free from Salmonella Enterica Serovar Enteritidis / Mohamad Fithri Akmar Omar … [et al.]
title_full	Determination of the optimum time for preparation of half-boiled eggs free from Salmonella Enterica Serovar Enteritidis / Mohamad Fithri Akmar Omar … [et al.]
title_fullStr	Determination of the optimum time for preparation of half-boiled eggs free from Salmonella Enterica Serovar Enteritidis / Mohamad Fithri Akmar Omar … [et al.]
title_full_unstemmed	Determination of the optimum time for preparation of half-boiled eggs free from Salmonella Enterica Serovar Enteritidis / Mohamad Fithri Akmar Omar … [et al.]
title_sort	determination of the optimum time for preparation of half-boiled eggs free from salmonella enterica serovar enteritidis / mohamad fithri akmar omar … [et al.]
publisher	Universiti Teknologi MARA Cawangan Selangor
publishDate	2018
url	http://ir.uitm.edu.my/id/eprint/30071/1/AJ_MOHD%20FITHRI%20AKMAR%20OMAR%20JCHS%20B%2018.pdf http://ir.uitm.edu.my/id/eprint/30071/ https://jchs-medicine.uitm.edu.my/images/manuscript/vol3issue1/original-articles/p16-19/Determination-of-the-Optimum-Time-for-Preparation-of-Half-Boiled-Eggs-Free-from-Salmonella-Enterica-Enteritidis.pdf
_version_	1685650606068334592
score	13.211869

Determination of the optimum time for preparation of half-boiled eggs free from Salmonella Enterica Serovar Enteritidis / Mohamad Fithri Akmar Omar … [et al.]

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