PREPARATION OP FROZEN AND DRIED EGGS. 



11 



Table 4. — Commercial samples of leaking eggs broken in the candling room (F house, 



1912). 



Sample 

 No. 



Source. 



Date of 

 collec- 

 tion. 



Bacteria per gram 

 on plain agar in- 

 cubated at — 



Gas-pro- 

 ducing 

 bacteria 

 per gram 

 in lactose 

 bile. 



Liquefy- 

 ing or- 

 ganisms 

 per gram. 



Ammoniacal 



nitrogen (Folin 



method). 



Mois- 

 ture. 



Weight 

 of sam- 



20° C. 



37° C. 



Wet 



basis. 



Dry 



basis. 



ple. 



4214 



4224 



4243 



4370 



F-l 

 F-l 

 F-l 

 F-2 



May 1 

 May 2 

 May 3 

 May 23 



4,300,000 



3,800,000 



1, 600, 000 



25,000,000 



2,100,000 



1,800,000 



950,000 



6,300,000 



10,000 

 100,000 



10,000 

 100,000 



1,400,000 



430,000 



650, 000 



12,000,000 



Per ct. 



0. 0017 



.0016 



.0017 



.0020 



Per ct. 



0.0054 



.0054 



.0062 



.0067 



Per ct. 

 69.74 

 70.35 



72.55 

 70.09 



Lbs. 

 420 



150 



GRAB-rNG LEAKING EGGS. 



An analysis of the kind and number of rejects found on breaking 350 dozen candled 

 leakers handled by the tray method, showed that 5.2 per cent consisted of deteriorated 

 eggs, which could have been detected by careful candling had the eggs been whole 

 or merely cracked, and 4.4 per cent of infected eggs which could have been eliminated 

 out of the shell. The percentage and kinds of eggs making up the 5.2 per cent of 

 deteriorated eggs ordinarily detected in candling were as follows: 



Per cent. 

 White rots 57.8 



Eggs with moldy shells 17. 8 



Eggs with adherent yolk 7. 8 



Per cent. 



Eggs with blood rings 6. 9 



Eggs with yolk nearly mixed with white 5. 9 



Rotten eggs 3. 6 



Following are the percentage and kinds of eggs making up the 4.4 per cent of infected 

 eggs which could only be detected out of the shell: 



Per cent. 



Sour eggs 40. 1 



Soft eggs 30. 4 



Eggs with a green white 20. 8 



Per cent. 



Eggs with a moldy odor. 3.7 



Eggs with an abnormal odor (not bad) 2. 1 



Eggs with a bad odor 2. 6 



From these results it is seen that of the badly deteriorated eggs occurring among 

 leakers, white and sour rots, eggs with moldy shells and soft eggs were the most 

 frequent. 



Since a portion of the contents of leaking eggs has been lost, it would be expected 

 that a smaller amount of liquid egg would be obtained from these eggs as compared 

 with that from cracked or whole eggs. That this is the case is shown by the fact 

 that an average of 27.7 pounds of liquid egg were obtained from eight different lots of 

 30 dozen leaking eggs, as compared with an average of 34 pounds from a large number of 



LABORATORY RESULTS ON LEAKERS HANDLED COMMERCIALLY BY THE TRAY METHOD. 



Fifty-three samples were taken of leaking eggs handled on trays and opened in 

 the breaking room; 17 were obtained at D house, 16 at E house, and 20 at F house. 

 The laboratory findings are given in detail in Tables D-IV, E-VII, and F-X, 

 respectively (appendix, pp. 99, 77, and 89), and are summarized in Table 5. 



Table 5. — Summary of laboratory results on leaking eggs, tray method of handling, 1912. 



I. BACTERIOLOGICAL DATA. 



House. 



Number 



of 

 samples. 



Number of organisms per gram. 



Gas-producing bacteria 

 per gram in lactose bile. 





Minimum. 



Maximum. 



Average. 



Minimum. 



Maximum. 



D 



17 

 16 

 20 



500 



200,000 

 23,500 



3,700,000 

 6,000,000 

 4,500,000 



470,000 



2,800,000 



910,000 





 

 



100, 000 



100,000 



1 000 000 



E 



F 







