BACTERIOLOGICAL DATA ON FRESH EGGS. 



TABLE 1. Strictly fresh shell eggs April to October, 1911 Continued. 



SUMMARY OF RESULTS. 



1 Three samples of yolk were broken. 



2 This is the individual yoke containing B. coli. 



The following temperature record is of interest in connection with 

 the data obtained on the fresh eggs. 



TABLE 2. Temperature record for the months of April to October, 1911, at Washing- 

 ton, D. C. 



Temperatures. 



TABLE 3. Commercial fresh whole eggs, 1 Apr. 29. 1908, to Oct. 10, 1912. 



Maximum bacteria per cubic centimeter. 

 Average bacteria per cubic centimeter. . . 

 Number of eggs examined 



20.000 



1,026 



53 



i Eggs from miscellaneous sources sold as fresh eggs. 



