EGGS 187 



meats and sausages for trichinae requires greater care and 

 persistency. 



Encysted trichinae retain their vitality for a long period 

 of time when kept at a low temperature, and persist even after 

 the meat has undergone decomposition through bacterial infec- 

 tion. The wandering embryos are harmless and the muscle 

 trichinae continue their development only in another host, as 

 man, dog or bear. In the intestinal tract of this second host 

 they become sexually matured, growing to a length of 0.5 to 0.75 

 mm., and produce young in large numbers. Trichinella does not 

 produce ova. 



The inexperienced analyst might mistake vinegar eels (in 

 pickled meats), Miescher's bodies (Sarcocystis), lime concretions, 

 muscle degenerations and trichinae-like worms (Pseu do-trichinci) , 

 found in the muscles of the rat, mouse, rabbit, fowl, fish, mole 

 and other animals, for trichinae. 



18. The Bacteriological Examination of Eggs and Egg 

 Products 



Among the foods which require the attention of the bac- 

 teriologist are eggs and egg products such as evaporated eggs, 

 frozen eggs and dried egg albumen. Many fresh eggs are quite 

 free from bacteria, or if bacteria are present they do not exceed 

 negligible quantities, usually not over 500,000 per cc. Ex- 

 tensive investigations made by Stiles (Bureau of Chemistry) 

 show that the contamination of eggs is in proportion to age and 

 favorable temperature. Thus during warm weather the bacterial 

 development is quite rapid, whereas cold retards such develop- 

 ment. Placing contaminated eggs in cold storage checks bacterial 

 development temporarily and even causes a reduction in the 

 number of organisms present at the time the eggs were placed 

 n storage, but within a short time the temporary numerical 

 reduction in bacteria is not only regained but there is a steady 



