10 BULLETIISr 102, V. S. DEPARTMENT OF AGRICULTUEE. 



taining a dark-yellow yolk. "When blood clots are ]Dresent, as is fre- 

 quently the case, they serve to make identification easier. If eggs 

 with diffused blood occurred more frequently, candlers would become 

 more familiar with their characteristics, and a larger percentage 

 would no doubt be recognized by candling. 



BAD EGGS NOT DISTINGUISHABLE BY CANDLING. 



EGGS WITH ABNORMAL ODOKS. 



Eggs with abnormal odors, including sour and musty eggs, consti- 

 tuted a large proportion of the inedible eggs which could not be de- 

 tected by candling (Tables 2 and 3). The well-known m-usty egg in 

 many instances presents an exceptionally fresh appearance before 

 the candle and out of the shell. Only, occasionally is the odor so 

 strong that it can be noticed before the egg is opened. 



The egg with the sour odor frequently shows such extensive physi- 

 cal deterioration that it can be recognized as a white or mixed rot 

 on candling. If, however, disintegration has not progressed to such 

 an extent, it can not be detected except by the sense of smell when 

 the egg is broken. Bacteriological studies show that the character- 

 istic odor is not produced until the bacteria have developed in large 

 numbers.^ Eggs having a-mmoniacal or fishy odors due to- bacterial 

 deterioration are not uncommon, and, as in the case of sour eggs, 

 physical changes may not be apparent until an enormous number of 

 bacteria have accumulated. These, too, are identified by the abnor- 

 mal or- characteristic odor apparent when the eggshell is removed. 



Because their shells are porous, eggs absorb odors easily from sur- 

 rounding materials. Very frequently eggs have the odor of moth 

 balls, kerosene, carbolic acid, mold, and damp fillers and flats. Some 

 of the absorbed odors disappear after the egg has been opened, but 

 others remain permanently. Eggs which retain abnormal odors 

 are rejected, and, since the odor is such an important factor in grad- 

 ing eggs out of the shell, great care must be exercised in grading 

 when an odor is present. 



EGGS WITH GREEN WHITES. 



Eggs with green whites constituted a large proportion of the bad 

 eggs not discernible by candling. They are recognized by the green 

 color of the white when the egg is opened. This color is not present 

 until the specific organisms which produce it have multiplied enor- 

 mously. Because these eggs are so heavily infected and are chem- 

 ically decomposed, care should be taken to eliminate them from food 

 products. 



1 U. S. Dept. Agr. Bui. 51, page 61. 



