Sumardi, - (2010) PREVENTING EGG SHELL OF LAYER AGAINST SALMONELLA CONTAMINATIONS. In: National Student Conference on Food Science & Technology.
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Abstract
Egg is a common foodstuff in Indonesia as well as in the rest of the world. This is an animal protein source that is easily found anywhere, because the price is cheap compared to the other animal protein sources, therefore egg is more affordable by most people. Consequently, the consumptions rate is higher than the others of animal's protein sources. Furthermore, the egg processing technique has also been developing rapidly toward fast growing of food products variation can be made from egg, be there for real meal, snacks, or many kinds of street food. The consumptions of egg mainly produced from chicken layer. Nowadays, Indonesia produces about 1,15 million tons per year of chicken layer egg. Over the last twenty years, many researches have been concentrating on the quality of egg, particularly concerning on the high contaminations of a bacteria, namely Salmonella. Some researches have demonstrated that the bacteria can do the penetration into inside of egg through eggshell pores. The main factors of Salmonella contamination was the faecal dirt on the eggshell surfaces. Salmonella it self can cause some diseases like diarrhea, stiff, headache, and so on. On the other hand from our survey we found that the average farmers collected the egg three times a day and not washed immediately,this means the egg would be cleaned more then 8 hours since they were laid by the chicken. This period of time since egg was laid until cleaning would let the bacteria to penetrate into the egg shell. Due to the inadequate equipment and facilities, the egg produced by traditional chicken farms was more risky to be contaminated by Salmonella. This survey awaits a series of intensive research to define the most optimum time to washing the egg since been laid and the washing technique applicable at farm level.
| Item Type: | Conference or Workshop Item (Paper) |
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| Subjects: | 600 Technology (Applied sciences) > 640 Home & family management > Food and Drink |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Sumardi . |
| Date Deposited: | 27 Apr 2023 01:03 |
| Last Modified: | 27 Apr 2023 03:39 |
| URI: | http://repository.unika.ac.id/id/eprint/31544 |
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