Abstract

POULTRY CHICKEN EGGS: A SAFE, SECURE AND BACTERIA FREE REGIME IN MALAYSIA

Norshidah Harun, Vishal B. Badgujar*, Y. J. Tan, N. H. H. Othman, N. Ramli, S. Shahabudin and N. E. S. Zainudin

ABSTRACT

Foodborne outbreaks have been reported with significant morbidity worldwide and pose risk towards human population. Concurrently, in less developed countries, diarrhoeal diseases are the primary reason for mortality. Malaysia has not been spared from fatalities caused by unsafe food. Various instances of food poisoning occurred because of the food items infected with various bacterial load. The poultry chicken eggs are commonly used as an ingredient in most of the food dishes. Considering the time duration required for the eggs from poultry farms to actual consumption is long and which favors the chances of various bacterial infections. Two methods were used to evaluate the bacterial growth in the eggs albumin and yolk after their storage for 5 and 8 weeks subsequently. In both the methods, there were no bacterial colonies observed when cultured and incubated for 24 hours by using different agar plates. So it can be concluded that, in Malaysia the possibility of poultry chicken eggs exposure to the bacterial contamination existence is relatively low and hence these chicken eggs can be consumed as safe, secure and bacteria free regime without having any food poisoning effects on consumer health.

Keywords: Chicken eggs, foodborne diseases, Salmonella, Malaysia.