A BACTERIOLOGICAL STUDY OF EGGS. 



BACTERIOLOGICAL DATA. 



TABLE 16. Strictly fresh desiccated eggs prepared under laboratory conditions and exam- 

 ined from Mar. 25, 1920, to Apr. 7, 1911. 



(Four dozen eggs, known history.) 



1 Liquid stock before drying, results expressed per cubic centimeter. 



2 After desiccation, same day as preceding sample. 



TABLE 17. Commercial desiccated whole eggs examined Sept. 11, 1909, to Mar. 29, 1911. 



(Commercially prepared with no added yolk; kept at about 34 F. during the experiment; liquid stock 



was not examined.) 



1 B. coli not present in 0.001 gram. 



TABLE 18. Commercial desiccated whole eggs with 20 per cent added yolk, examined 

 Sept. 11, 1909, to Mar. 29, 1911. 



(Commercially prepared; kept at about 34 F. during the experiment; liquid stock not examined.) 



