10 



BULLETIN 391^ U. S. DEPARTMENT OF AGRICULTUEE. 



leaking eggs, because it has been observed that such eggs become 

 moldy or otherwise deteriorate much more quickly than eggs with 

 sound shells. For the same reason dirty eggs are not held in storage 

 in very large quantities, nor for a very long 'period, although the 

 deterioration of such eggs is not so rapid as is the case with cracked 

 and leaking eggs. The observations of practical egg handlers, as well 

 as laboratory results, show clearly the necessity for breaking dirty 

 and cracked eggs as promptly as possible and preserving them in 

 a frozen or dried form. 



Table IV. — Relation of bacteria in eggs to cleanliness and soundness of shell. 

 I. EGGS CONTAINING BACTERIA. 



Soundness of shell. 



Cleanliness 

 of shell. 



Number 

 examined. 



Number 

 positive. 



Per cent 

 positive. 



Whole 



Clean 



Dirty 



Clean 



Dirty 



Clean 



Dirty 



760 

 407 



599 

 185 



78 

 23 



57 

 44 



103 

 43 



22 

 9 



7 5 



Do 



10 8 



Cracked ' 



17 2 



Do 



23 2 





28 2 



Do 



39 1 







Total... 



2,052 



278 



13.5 



II. VARIATION IN BACTERIAL COUNT OF EGGS CONTAINING BACTERIA. 





Number of bacteria per cc. 





Description of shell. 



101 to 1,000. 



1.001 to 

 10,000. 



10,001 to 

 £0,000. 



.50.001 to 

 100,000. 



100,001 to 

 500,000. 



Over 

 500.000. 



Total 

 num- 

 ber 

 of 

 eggs. 





Num- 

 ber of 



eggs. 



Per 

 cent. 



Num- 

 ber of 



eggs. 



Per 

 cent. 



Num- 

 ber of 

 eggs. 



Per 

 cent. 



Num- 

 ber of 

 eggs. 



Per 

 cent. 



Num- 

 ber of 

 eggs. 



Per 

 cent. 



Num- 

 ber of 

 eggs. 



Per 

 cent. 



Whole and clean 



Whole and dirty 



Cracked and clean . . . 

 Cracked and dirty . . . 



Leaking and clean. . . 

 Leaking and dirty. . . 



22 

 11 



24 

 11 



6 

 2 



38.8 

 25.0 



23.3 

 25.6 



27.3 

 22.2 



10 

 5 



21 

 3 



5 

 1 



17.5 

 11.4 



20.4 

 6.9 



22.7 

 11.1 



3 



5 



19 

 6 



2 

 1 



5.2 

 11.4 



18.4 

 13.9 



9.1 

 11.1 



3 



6 



4 

 6 



1 



5.2 

 13.6 



3.8 

 13.9 



4.5 



4 

 3 



13 



7 



3 

 2 



7.0 

 6.8 



12.6 

 16.3 



13.6 

 22.3 



15 

 14 



22 

 10 



5 

 3 



26.3 

 31.8 



21.4 

 23.3 



22.7 

 33.3 



57 

 44 



103 

 43 



22 

 9 











Total . . . 



76 





45 





36 





20 





32 





69 





278 







in. EGGS CONTAINING ORGANISMS FERMENTING LACTOSE BILE. 



Soundness of shell. 



Cleanliness 

 of shell. 



Number 

 examined. 



Number 

 positive. 



Per cent 

 positiv*. 



Whole 



Clean 



Dirty 



Clean 



Dirty.... 



727 

 405 



645 

 203 



2 

 14 



24 

 10 



0.3 



Do 



3.4 



Cracked and leaking 



3.7 



Do 



7.8 







Total 



1,9S0 



56 



2.8 









