EXPERIMENTS WITH FROZEN EGG PRODUCTS. 



29 



TABLE 14. "Rotten" eggs 1 frozen and examined at intervals from Mar. 16, 1910, to 



Mar. 29, 1911. 



(Four dozen eggs received by the trade, discards from candling.) 



l Includes all classes of "rots" except "black rots" not used for tanning. 



Maximum average count 5, 500, 000, 000 



Minimum average count 300, 000,000 



TABLE 15. Commercial frozen eggs sold as food, Sept. 28, 1909, to May 1, 1911. 



Minimum number per cc 20, 000 



Maximum number per cc 1, 180, 000, 000 



Average number per cc 89, 504,805 



Number of samples examined 312 



SUMMARY OF RESULTS ON FROZEN EGG PRODUCTS. 



The following statement, based on the detailed data herein given, 

 covering single lots of from 4 to 8 dozens of each grade of eggs exam- 

 ined, must be considered as tentative, as the examination of a larger 

 number of samples may modify the final conclusions. 



Strictly fresh and commercially fresh frozen eggs held in storage 

 for more than one year showed but little variation in their bacterial 

 content during this period. The grades designated " dirties," 

 "checks," "cracks," and "hot-weather" eggs gave a maximum bac- 

 terial count of 320,000 organisms and a minimum of 350 per cubic 



