ACCUEACY IlSr COMMERCIAL GEADING OF OPENED EGGS. 



CLEANLINESS AND SOUNDNESS OF SHELL. 



As would be expected, the percentage of eggs containing bacteria 

 is less in eggs with clean shells than in those with dirty shells, and the 

 percentage of eggs with bacteria becomes greater as the damage to the 

 shell increases. The percentage of the eggs which contained bacteria, 

 as shown by Table IV, Part I, and by figure 3, was as follows: 7.5 

 per cent for clean whole eggs, 10.8 per cent for dirty whole eggs, 17.2 

 per cent for clean cracked eggs, 23.2 per cent for dirty cracked eggs, 

 28.2 per cent for clean leakers, and 39.1 per cent for dirty leaking 

 eggs. 



The nmnber of eggs harboring B. coli was also affected by the con- 

 dition of the shell. Inasmuch as the number of leaking eggs exam- 

 ined for B. coli was too few to warrant conclusions, the few results 

 obtained from them are grouped with the cracked eggs. Table IV, 

 Part III, shows that 0.3 per cent (no more than the probable chance of 

 experimental error) of the clean whole eggs, 3.4 per cent of the dirty 



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Fig. 3.— Jlelation of bacteria to soundness and cleanliness of shell. 



whole eggs, 3.V per cent of the clean, cracked, and leaking eggs, and 

 7.8 per cent of the dirty, cracked, and le'aking eggs, contained these 

 gas-producing bacteria. 



It can be seen from Table IV that the percentage of eggs containing 

 B. coli is practically the same for the clean, cracked, and leaking eggs 

 as for the dirty eggs with whole shells. This is explained by the 

 large number of these organisms in the hen feces, the most prevalent 

 form of filth on hen's eggs. 



The marked contrast between the bacterial content of eggs with 

 clean sound shells and those with cracked or dirty shells, or ooth, 

 emphasizes the care which farmers and carriers should exercise to 

 prevent the soiling and damaging of shells. 



The methods followed at present by the more progressive and care- 

 ful egg handlers show that considerable care is being taken in the 

 handling of eggs. When eggs are being prepared for cold storage, 

 packers aim to remove by inspection and by clicking all cracked and 

 62492°— Bull. 391—18 2 



