CONTENTS. 



Page. 



Introduction 7 



Conditions affecting the quality of eggs used for freezing and drying 9 



Grading of eggs 11 



Breaking and mixing eggs 13 



Methods of drying eggs 14 



Instantaneous method 14 



Belt method 14 



Disk method 15 



Tray or board method 15 



General sanitary precautions 16 



Factory location and construction 16 



Air nitration for desiccation 17 



Cleansing and sterilizing utensils 17 



Methods used in the bacteriological examination of eggs 18 



Sterilization 18 



Culture media 18 



Sampling 18 



Records 18 



Technique of examination : 18 



Plating cultures 19 



Fermentation tests 19 



Anaerobic cultures 19 



Incubation 20 



Counting colonies 20 



B. coli determinations 20 



Streptococci determinations 20 



Other organjpms 20 



Bacteriological data on fresh eggs 21 



Procedure 21 



Detailed data obtained 21 



Summary of results on fresh eggs 24 



Experiments with frozen egg products 24 



Preparation of samples 24 



Bacteriological data 25 



Summary of results on frozen egg products 29 



Experiments with dried egg products 31 



Conditions of the experiment 31 



Bacteriological data 32 



Summary of results on dried egg products 34 



General conclusions 34 



5 



