1700 



INDUSTRIES DEPENDING ON ANIMAL PRODUCTS 



Table I. — Bacterial counts on liquid eggs. 



Description of sample* 



No. j Samples with 

 r over 5 ooo ooo 



samples 



bacteria 

 per gm. 



No. of organisms per gm. 



Average | Minimum 



Whites 



Yolks 



Whole eggs 



Mixed eggs from D house. 

 ). » » F 



Leaking eggs 



Soft eggs 



Second-grade eggs . . . . 

 Tanners' eggs 



39 

 54 

 47 

 46 

 12 

 53 

 13 

 14 

 10 



per cent 



2.6 



5.6 



21.3 

 o 



8.3 



5-9 



46.1 



92.8 



100 



350 000 



530 000 



2 700 000 



I 000 000 



I 700 000 



I 300 000 



20 000 000 



35 000 000 



76 000 000 



100 



^oo 

 340 000 



5 100 



470 000 



500 



7 500 000 

 7 500 000 

 II 000 000 

 3 300 000 

 6 800 000 

 6 000 000 



130000 80000000 



4 200 000 

 31 000 000 



92 000 000 

 150 000 000 



Table II. — Chemical tests on liquid eggs. 



The average number of bacteria per gm. in the whites was 350.000, 

 in the 3^olk 530 000 and in the whole and mixed eggs i 800 000. The average 

 amount of ammoniacal nitrogen was 0.0031 per cent of the dry matter 

 in the whites, 0.0076 per cent in the yolks and 0.0074 per cent in the whole 

 eggs. A comparison of these results shows that the average count of the 

 whites is about half that of the yolks and that the latter contained ap- 

 proximately one third as many bacteria as the whole and mixed egg. 

 The antiseptic action of the white may explain its lower bacterial content 

 as compared with that of the j-olks, whole eggs and mixed eggs. It may 



