Aerobic Plate Count on Salted and Flavored Eggs

Abstract

INTRODUCTION

Filipinos are constantly finding innovations to improve parts of their everyday life. One of these innovations is adding flavoring agents to eggs to give them a new twist. More and more people are consuming eggs every day. But what if instead of giving them full bellies, they induce dangers to their health? That is what the researchers aim to discover in this study. People are already exposed to bacteria every day, and carelessness is one of their problems. This study aims to find out if these flavoring agents are safe to add to eggs or it is just causing these eggs to grow several bacteria and harm their health.

METHODS

Three hard boiled eggs were soaked in brine solution and the container was labeled as the controlled set up. Another three hard boiled eggs were soaked in adobo solution and the container was labeled experimental set up. Both set ups were kept in a refrigerator with a temperature of 10ºC for seven days. Then, these were subjected to a procedure to determine whether or not the solutions promote or inhibit bacterial growth.

RESULTS

Results revealed that for the controlled set up, the average bacterial count was 17,000,000 while for the experimental set up, the average bacterial count was 14,000,000.

DISCUSSIONS

Result showed that more bacterial growth was observed in the controlled set-up than in the experimental set-up. This can be attributed to the anti-bacterial properties of garlic and pepper which are components of the adobo sauce.