THE EGG 205 



As the egg traverses the cloaca in l)eing passed out (layed) 

 it is exposed to contamination hy microorganisms which may 

 be taken up into the oviduct Avith the male element (sperma- 

 tozoa) after copulation. Bacteria are not so common in non- 

 fertilized eggs as they are in fertilized eggs, a fact that sup- 

 ports this theory. 



]\Iany of the organisms found in eggs are nonmotile, so 

 that they must find theii" way up this canal by extension by 

 growth or be carried mechanically. Among the bacteria that 

 have been found in eggs are: Micrococcus nonliquefaciens, 

 StapJnjJococcus pyogenes aureus and alhus. Bacillus prodigio- 

 sus. Bacillus violacevs. Bacillus putridis, Bacillus mesentericus, 

 Bacillus fecalis alcaligenes. Bacillus putriclus nonliquefaciens, 

 Streptococci, Micrococcus leteus, Micrococcus candicans, Mi- 

 crococcus ffavus tardigradus. 



The colon bacillus is ever present in the intestinal tract of 

 chickens and is found on the outer shell, yet contamination 

 of the egg content by it does not occur. This has led some 

 to think that there may be a substance present in the egg 

 canal bactericidal for this germ and the matter is being in- 

 vestigated at present. 



Poppe claims that among those germs which find their way 

 through the pores of the egg shell after it is layed is the 

 Bacillus paraty pilosis, the cause of paratyphoid in man. 



BACTERIA IN FRESH EGGS 



Rettger of Storr's Agricultural experiment station in exam- 

 ining a total of 1,894 yolks from fresh eggs in the months 

 from February to September found 7.7 per cent contained 

 germs other than the Bact. pullorum and over 16 per cent 

 contained the Bact. pullorum. 



A total of three years, including all months, and a total of 

 8,510 yolks of fresh eggs, 9.5 per cent contained bacteria, not 

 including the Bact. pullorum. Nearly 20 per cent contained 

 the Bact. pullorum. 



Of 105 tested with the fermentation tube for B. coli, all 

 gave negative results. 



Of the whites of 582 eggs examined, only 1.2 per cent con- 

 tained bacteria. 



Lansre placed esrsrs, after sterilizing with corrosive sublimate 

 and ether, in bouillon cultures of B. coli, B. tynhosis, B. para- 

 typhosis, B. enteritidis, and B. botulinus. The B. typhosis 

 required two days to enter the white and three days to pene- 

 trate the yolk at 37° C. The B. coli may reach the white 

 in one and the yolk in five days. 



The secretions of the glands of the mucous lining of the 



