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

• 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
• Institution: Universiti Teknologi Mara

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...