Please use this identifier to cite or link to this item: http://ir.library.ui.edu.ng/handle/123456789/4781
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dc.contributor.authorJoseph, J. K.-
dc.contributor.authorAdeniyi, J. O.-
dc.contributor.authorAbu, O. A.-
dc.date.accessioned2019-09-24T09:24:06Z-
dc.date.available2019-09-24T09:24:06Z-
dc.date.issued1999-
dc.identifier.issn1119-5096-
dc.identifier.otherAfrican Journal of Biomedical Research 2(3), pp. 135-139-
dc.identifier.otherui_art_joseph_microbial_1999-
dc.identifier.urihttp://ir.library.ui.edu.ng/handle/123456789/4781-
dc.description.abstractMicrobial flora and load, Cholesterol levels and sensory quality of attributes of hard-boiled commercial eggs being hawked along Lagos-Ilorin 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 10(4) 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.en_US
dc.language.isoenen_US
dc.publisherBioline Internationalen_US
dc.subjectMicrobesen_US
dc.subjectCholesterolen_US
dc.subjectSensory Qualityen_US
dc.subjectHard-boiled Eggen_US
dc.titleMicrobial load, cholesterol levels and sensory quality of hard-boiled commercial eggsen_US
dc.title.alternativeQuality of hard-boiled commercial eggsen_US
dc.typeArticleen_US
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