PREPARATION OF FROZEN AND DRIED EGGS. 



19 



fected but were decomposed. The average number of bacteria in the former was 

 35,000,000 per gram and in the latter 76,000,000. The amount of ammoniacal nitrogen 

 was 0.0108 per cent on the dry basis in the second-grade egg and 0.0133 in the tanners' 

 egg. These comparative data, together with the practical observations of the eggs 

 used in the former product, show very conclusively that second-grade canned or dried 

 eggs are unfit for food purposes. 



WHOLE AND 

 M/XSD&GGS 



sorresss 



seccwo &&o£ 



SGGS 



92.8% 

 /OQ% 



Fig. 3.— Diagram showing percentage of commercial samples with counts over 5,000,000 per gram 

 (samples taken in D, E, and F houses during 1912). 



As the houses under observation during 1912 were three of the largest producers of 

 canned and dried eggs in the United States, it is instructive to compare the quality 

 of their output as indicated by its bacterial content with that offered for sale for food 

 during the two years previous to the investigation. Stiles and Bates found in a study 

 of 312 samples of frozen egg collected from different sources during the years of 1909 to 

 1911, inclusive, that 58.3 per cent contained over 10,000,000 bacteria per gram. Of 

 216 samples of liquid egg obtained from the cooperating houses during this investi- 

 gation in 1912, only 1.4 per cent were found to contain over 10,000,000 per gram. 1 



^ /7 ^\ Jj-[ .003/% 



LE/Vf/A/G EGGS 



M/XEDEGGS 

 "0"//OUSE 



A7/XEDEGGS 

 "EWOC/SE 



WHOLE EGGS 

 YOLKS 



SOFT EGGS 



SECOND G/PADE 

 EGGS 



7XA/A/E7PS 

 EGGS 



HH 



.0020% 



~\.0065% 





0020% 



~\.OOGP%> 



W&BL-OQ2 3 



\.O07/% 



.002/ <&> 



].O0?4% 



,O032 4 X> 



~\.007G% 



WBM-OQ23 */£> 



~}.0o&0&> 



\. 002476 



.0/08% 



,004/ % 



1.0/33% 



Fig. 4. — Diagram showing average percentage of ammoniacal nitrogen in commercial samples 

 taken in D, E, and F houses during 1912. 



The maximum count in the three houses in 1912 was 11,000,000 per gram, while the 

 maximum found by Stiles and Bates was 1,180,000,000. 



The difference in the bacterial contents of the samples of dried egg was equally as 

 marked. Stiles and Bates found that 83.3 per cent of the samples purchased on the 

 open market contained over 10,000,000 per gram. Only 6.3 per cent of 48 samples 



1 Stiles and Bates, Bureau of Chemistry, United States Department of Agriculture, Bulletin No. 158, 

 p. 29. 



