EXPERIMENTS WITH FROZEN EGG PRODUCTS. 



25 



BACTERIOLOGICAL DATA. 



TABLE 4. Strictly fresh whole eggs, frozen and examined at intervals from Feb. 14, 1910, 



to Mar. 29, 1911. 



(Six dozen eggs used, none over 4 days old. B. coli not present in 1 cc quantities.) 



Maximum average count 1, 850 



Minimum average count 65 



TABLE 5. Frozen albumen from strictly fresh eggs, examined at intervals f rom Feb. 15, 



1910, to Mar. 29, 1911. 



(Four dozen eggs, none over 4 days old.) 



Maximum average count 



Minimum average count 



B. coli not present in 1 cc quantities. 



