COLD STORAGE PROBLEMS 157 



than so-called fresh eggs during the summer months. The popular 

 prejudice against cold storage eggs is not entirely unjustified, since eggs 

 are sometimes stored after having become tainted. As a rule, they are 

 well taken care of after they reach the packer, while the producer uses 

 no precautions to preserve their original condition. It is probable, that 

 there are more tainted eggs sold, that have never been in cold storage, 

 than tainted cold storage eggs. Microorganisms multiply slowly, if at 

 all, at the freezing point. Scientific investigations have not settled 

 this point satisfactorily. Some bacteria may survive at very low tem- 

 peratures, but freezing gradually kills most of them, as has been dem- 

 onstrated by bacteriological studies of ice. It has been shown also that 

 the number of bacteria in eggs in cold storage decreases constantly to 

 a point where but few are left. Some observations are on record which 

 seem to show that bacteria may multiply slowly near or below zero. 

 This subject needs more thorough scientific investigation. However, 

 it is safe to say that eggs placed in cold storage in good condition will 

 remain practically unchanged for many months. 



Meat, poultry and fish are stored in large quantities in the frozen 

 condition. It is perhaps not generally known that cattle are most 

 plentiful during the three months of late summer and early fall, al- 

 though there is a limited supply during the remainder of the year. The 

 packers buy all the cattle obtainable, slaughter it, supply the immediate 

 demand and place the surplus in cold storage. When the season of 

 plenty has expired they can draw on cold storage stock and keep the 

 market supplied. Thus prices are kept more or less balanced during 

 the entire year. This is of inestimable value. The prices remain within 

 the limits of every one and a plentiful supply can be carried over from 

 one season to the next without allowing any to go to waste. The meat 

 inspection service carried on by the government is well organized. 

 Every piece of meat handled by the packer has a definite record and 

 consequently only fresh meat is placed in cold storage. It is authori- 

 tatively stated that federal or state inspection of eggs and fruits des- 

 tined for cold storage would be welcomed by all reputable packing 

 houses. 



Packers usually have three warehouses, a different temperature pre- 

 vailing in each one. The fresh meat is hung in the " chill room " at a 

 temperature of 32° F. The temperature gradually rises to about 

 40° F. while the room is being filled with fresh warm meat. The next 

 morning the temperature is down to 32° F. again. The meat is then 

 removed to the " freezer." Here a temperature of — 9 to — 12° F. is 

 maintained and the meat left for two to four days. It is now frozen 

 throughout and is transferred to the cold storage room and kept here 

 at 12 to 15° F. This temperature is low enough to keep meat in a 

 frozen condition. Poultry and fish are treated in a similar fashion. 



