EGGS 195 



then the whites are to be thoroughly mixed and the bacterial 

 count made in the manner already explained. It is suggested 

 that if the bacterial count (inclusive of the coccus form and motile 

 forms or any other recognizable forms) exceeds 200,000,000 

 per cc. the eggs are not suitable for human consumption. In 

 certain instances the limiting count should no doubt be lower. 

 The analyst should take into consideration some of the other 

 factors indicative of the quality of the eggs, as gelatinous con- 

 dition of the whites, yellowing of the whites, tendency to adhere 

 to the shell, etc. There is the possible occurrence of highly con- 

 taminated yolks with the white in passable condition. This is, 

 lowever, a condition not likely to occur in the entire dozen 

 elected for the count and may be ignored as a factor having any 

 >ractical value in the rating of eggs as to quality. 



In case the direct examination gives doubtful results, it is 

 ecommended that the plating method be resorted to for check 

 xurposes. For culturing it is advised that egg albumen be used 

 or the bacteria in the white of the egg and yolk media for the 

 rolk bacteria. In all media for egg bacteria egg peptone should 

 >e used instead of the ordinary meat peptone. The following 

 media will be found useful: 



WHOLE EGG MEDIUM 

 Contents of one egg 



Egg albumen peptone (Merck's) i gram 



Distilled water 100 cc. 



Mix ingredients thoroughly in a sterile container by means 

 >f a sterilized egg beater. Titrate to + i.oo. Filter through 

 :otton. Tube and plate as may be desired. Coagulate care- 

 ully and sterilize as for culture media in general. 



This medium is recommended for making plate counts of 

 sgg bacteria, of the yolk as well as those of the white of the egg. 

 !t will also be found an excellent medium for culturing the tubercle 

 >acillus. For plating the egg albumen the following medium is 

 ecommended : 

 14 



