1702 INDUSTRIES DEPENDING ON ANIMAL PRODUCTS 



and dried eggs prepared from good eggs by the best methods known at 

 the time, but also products made from unfit raw material. These compa- 

 rative data speak well for the quality of the product prepared by the new 

 methods in the three houses under investigation. 



CONCLUSIONS. 



i) Eggs commonly used for breaking stock by reputable firms are 

 small and oversized eggs, dirty and cracked eggs, and shrunken eggs. 



2) In order to check deterioration, the eggs should be held in chilled 

 surroundings before and during the process of candling, breaking, and 

 mixing preparatory to freezing or drying. The temperature of the store 

 room should not be higher than 0° to loC, that of the candling room 10° 

 to 130C., that of the breaking room 1 50 to 180C. 



3) All eggs, even during the spring months, should be candled pre- 

 vious to breaking. 



4) In order to insure well candled eggs going to the breaking room, 

 the system of candling should be such that the work of the individual 

 candlers is checked. 



5) In order to prevent waste, the eggs difficult to grade should be 

 set aside by the regular candlers to be recandled by an expert. 



6) All eggs used in the preparation of frozen and dried eggs should 

 be graded out of the shell as well as by the candle, because certain heavily 

 infected eggs, such as sour eggs and eggs with green whites, can only be 

 detected when broken. 



7) In order to insure a good product, bacterial cleanliness and care- 

 ful grading must be obtained during the process of preparation. 



8) The fingers of the breakers should be kept dry and clean. 



9) In order to prevent waste and to insure good grading, not more 

 than three eggs should be broken into a cup before emptying. 



10) Good eggs should not be saved when a bad egg has been broken 

 into a cup with them. 



11) White and yolk are contaminated less by the mechanical than 

 the shell method of separation. Only clean eggs should be separated by 

 the latter process. 



12) The percentage of « rots » rejected on candling and the number 

 of organisms in the liquid egg increase as the season advances. 



13) Canned eggs with the majorit}- of samples having counts of 

 less than 5 000 000 bacteria per gram, and with 100 000 B. coli or less can 

 be prepared in the producing section from regular breaking stock, provided 

 strict cleanliness and careful grading have been observed. The ammoniacal 

 nitrogen will very seldom be over 0.0087 per cent of dry matter. 



14) A second-grade frozen product prepared from eggs showing 

 incipient decomposition to the senses, such as « beginning sours » and eggs 

 with green whites are not only heavily infected but chemically decomposed. 

 These eggs are unfit for food purposes. 



