| Summary: | Commensal or pathogen bacteria could penetrate the pores of egg shell couse reducing the quality and safety of eggs. The good handling practice of eggs in household level should be introduced to consumer. The aim of this study was to investigate the impact of disinfection and storage in refrigerator against egg’s bacterial amount. Multivariate ANOVA was applied on the four groups of disinfection treatments (gas fumigation 2x strength, KMNO4 solution 0.5%, acetic acid 1.25%, detergent solution 0.5%) and the control group (without cleaning up). All of groups were stored at refrigerator and bacteria was counted at 2 hours, 2 days, 4, 6, 8,10, 12, 14, 16, 18, and 20 days after treatment. There was significant in difference on total bacterial amount between disinfection treatment and control groups at day 4th, 8th, 14th, and 18th after treatment. Total bacteria amount (TPC) in which under Indonesia National Standard (SNI) of TPC (106 cfu/ml) were produce by the treatment and control group having strong at 4 day and by the gas fumigates grew at 6th gas fumigation 2.39 X 104 CFU/ml, KMNO4 solution 0.5% 2.09 X 104 CFU/ml, acetic acid 1.25% was 3,98 X 104 CFU/ml, detergent solution 0.5% was 3.02 X 105 CFU/ml; and a control group was 5,75 X 105 CFU/ml. Until day 6th , only gas fumigated group (8,91 X 105 CFU/ml) inhibited bacteria growth under SNI. The impact of disinfection treatment on egg shell will effectively inhibited bacteria growth up to 6 days in refrigerator storage.
|
|---|