ACCUEACY IlSr COMMERCIAL GEADING OF OPENED EGGS. 



Table VIIT. — Bacterial findings in eggs graded out of the shell. 

 I. EGGS CONTAINING BACTERIA. 



17 



Grade. 



Number 

 examined. 



Number 

 positive. 



Per cent 

 positive. 



(jood - • 



1,881 

 171 



225 

 53 



12.0 



Bad 



31.0 









• Total 



2,052 



278 



13.5 







II. EGGS CONTAINING ORGANISMS FERMENTING LACTOSE BILE 





Good 



1,809 

 171 



40 

 16 



2.2 



Bad 



9.4 









Total 



1, 980 56 



2.8 











Table 



IX.- 



—Eggs containing bacteria and graded out of the shell as 



good 







Number of bacteria per cc. 





Sample No. 



101 to 

 . 1,000. 



1,001 to 

 10,000. 



10.001 to 

 50,000. 



50,001 to 

 100,000. 



100.001 to 

 500,000. 



Over 

 500,000. 



Total 

 number 



- 



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. 



of eggs. 



41142 .... 



























4 1143 





























41144 







i 166.6 



















1 



41145 



















1 







41146 



1 



1 



50.0 

 100.0 



1 1 50. 6 



I 

















2 



41147 









1 







1 



41148 .... 













1 

 4 



100.0 

 28.6 



1 



41149 



5 



35.7 



2 



14.3 











3 1 21.4 



14 



41161 















41164 



1 



50.0 





j 











1 



1 

 3 

 2 



1 

 2 



50.0 

 100.0 

 100.0 

 25.0 

 50.0 

 20.0 



2 



41167 















1 



41169 



















1 



3 



41175 



3 

 1 

 7 

 3 

 2 

 1 

 4 

 3 

 1 

 1 

 1 

 1 

 2 

 7 

 4 



12 

 11 



37.5 

 50.0 

 70.0 

 50.0 

 66.7 

 33.3 

 7.3 

 60.0 

 20.0 

 20.0 

 20.0 

 16.7 

 50.0 

 77.8 

 57.1 

 80.0 

 21.2 



1 



12.5 



2 



25.6 











8 



41178 











2 



41180 







1 

 1 



10.0 

 16.7 











10 



41182 



1 



16.7 



1 



16.6 







6 



41185 







1 

 2 

 5 

 1 

 2 

 3 

 2 

 1 

 2 



33.3 

 66.7 

 9.1 

 20.0 

 40.0 

 60.0 

 40.0 

 16.6 

 50.0. 



3 



41189 



















3 



41192 



11 



1 

 1 



20.0 

 20.0 

 20.0 



14 



25.4 



8 



14.6 



13 



23.6 



55 



41316 



5 



41435 



1 



20.0 











5 



41438 







1 



20.0 



5 



41505 







1 

 2 



20.0 

 33.3 



1 

 1 



20.0 

 16.7 



5 



41506 



1 



16.7 







6 



41509 



' 





4 



41551 



2 



22.2 















9 



41594 







1 



14.3 







2 



28.6 



7 



41598. ...- 



1 

 19 



6.7 

 36.5 



1 

 10 



6.7 

 19.2 



1 



4 



6.6 



7.7 



15 



41645 



6 



11.5 



2 



3.9 



52 







Total 



72 



32.0 



42 



18.6 



33 



14.7 



18 



8.0 



22 



9.8 



38 



16.9 



225 



A bacteriological examination of the eggs graded out of the shell 

 as edible showed that 12 per cent contained bacteria and 2.2 per 

 cent B. coli. (See Table VIII.) The bacterial content of the great 

 majority of the individual eggs included in the echble group, 

 however, was low, as may be seen from Table IX. The variation 

 in the counts of the eggs containing bacteria was as foUows: 65.3 

 per cent were under 50,000; 16.9 per cent were over 500,000; and 

 the remainder were between these two limits. 



