ABSTRACT
Microbial flora and load, Cholesterol levels and sensory quality of attributes of hard-boiled commercial eggs being hawked along Lagos-Horm Road were monitored in this study. The bacteria isolated from the eggs include; Achromobacter sp. and Staphylococcous aureus. While the eggs sampled from Ibadan, Ogbomoso and Ilorin had lower microbial load (20 - 33 X 104 CFU/g). On the average a 56g egg was found to contain 235mg Cholesterol. The results of sensory quality evaluation showed that the panelists that rated the eggs for appearance of albumen, and yolk, juiciness, flavour, firmness and Overall acceptability preferred and rated higher eggs obtained from Ibadan, Ogbomoso and Ilorin when compared with eggs obtained from Lagos and Oyo States. The implications of these findings from the standpoint of food poisoning and public health were discussed.
K, J & O, A (2021). Microbial Load, Cholesterol Levels And Sensory Quality Of Hard-Boiled Commercial Eggs. Afribary. Retrieved from https://afribary.com/works/microbial-load-cholesterol-levels-and-sensory-quality-of-hard-boiled-commercial-eggs
K, Joseph and Adeniyi O "Microbial Load, Cholesterol Levels And Sensory Quality Of Hard-Boiled Commercial Eggs" Afribary. Afribary, 05 Apr. 2021, https://afribary.com/works/microbial-load-cholesterol-levels-and-sensory-quality-of-hard-boiled-commercial-eggs. Accessed 19 Apr. 2024.
K, Joseph, Adeniyi O . "Microbial Load, Cholesterol Levels And Sensory Quality Of Hard-Boiled Commercial Eggs". Afribary, Afribary, 05 Apr. 2021. Web. 19 Apr. 2024. < https://afribary.com/works/microbial-load-cholesterol-levels-and-sensory-quality-of-hard-boiled-commercial-eggs >.
K, Joseph and O, Adeniyi . "Microbial Load, Cholesterol Levels And Sensory Quality Of Hard-Boiled Commercial Eggs" Afribary (2021). Accessed April 19, 2024. https://afribary.com/works/microbial-load-cholesterol-levels-and-sensory-quality-of-hard-boiled-commercial-eggs