EXAMINATION OF FROZEN EGG PRODUCTS. 85 



methods adopted. 



Frozen Eggs, 

 taking of samples. 



When possible, frozen egg samples consist of original unopened 

 packages, comprising representative containers of the product in any 

 individual shipment. Take enough containers to represent fairly 

 a whole shipment, and send all samples to the laboratories in the quick- 

 est possible way. When transported by common carriers, pack the 

 samples so as to prevent thawing, and take every precaution to 

 prevent delay in transit. Deliver the samples to the bacteriologist 

 immediately upon arrival at the laboratory, and examine no sample 

 which does not arrive in a frozen condition. If the material is 

 slightly melted around the circumference, the subsamples for bac- 

 teriological and chemical examination must be withdrawn from the 

 portion which is still frozen. 



When samples are opened, the bacteriologist, chemist, and micros- 

 copist all are present, and, in case of official samples, they initial 

 and date seals and cans for identification in the regular manner. To 

 preclude all possibility of a claim of contamination during sampling, 

 the bacteriologist withdraws subsamples first when a container is 

 opened. The chemist then withdraws subsamples, and the remainder 

 is turned over to the microscopist. Each analyst gives a receipt to 

 the one from whom the container is received in the case of official 

 samples. 



SUBSAMPLES FOR BACTERIOLOGICAL EXAMINATION. 



Take subsamples for bacteriological examination by means of 

 sterilized utensils, and place them in sterile containers, which are 

 then immediately placed on ice. Take two subsamples of at least 

 100 grams each from every can of egg material, one for immediate 

 examination, and one to be placed as quickly as possible in cold 

 storage at approximately 0° F., for a later check examination, if 

 necessary. 



For withdrawing subsamples it will be found convenient to use a 

 sterile butter sampler long enough to insure the removal of a core 

 of frozen material from the top to the bottom of the container, after 

 the surface layer of the frozen material has been removed with a 

 sterilized instrument (chisel). If the sample is frozen very solid 

 it may be found necessary to use a brace and long-shanked bit or 

 shipbuilder's auger, and to collect the shavings for the sample. 

 Cores should be taken midway between the center and circumfer- 

 ence, from at least three widely separated parts of the container, 

 to form a composite sample. 



Thoroughly sterilize the butter sampler or bit before use by flam- 

 ing over a Bunsen burner or alcohol lamp, after immersion in alcohol. 



