ACCUEACY IN COMMERCIAL GEADUSTG OP OPENED EGGS. 



21 



Other conditions being equal, eggs with cracked and leaking shells 

 give a product with a higher bacterial count than do eggs with 

 shells that are soimd, even though dirty. Frozen or dried eggs made 

 from summer and fall breaking stock have fewer bacteria than similar 

 products made from spring breaking stock. The breaking of eggs 

 as near the source of production as possible results ia the presence 

 of fewer bacteria in products prepared during the warm portion of 

 the season. 



Table XII. — General summary of laboratory results on commercial samples of frozen 

 egg taken in three houses during 1912} 



I. BACTERIOLOGICAL RESULTS. 





Number 



of 

 samples. 



Percentage 

 of samples 



with 



counts over 



5,000,000 



per gram. 



Number of organisms per gram. 



Description of sample. 



Average. 



Minimum. 



Maximum. 



Liquid eggs: 



Whites 



39 

 54 



47 

 46 

 12 

 53 

 13 



2.6 



5.56 



21.28 



2 350,000 



3 530,000 

 2, 700, 000 

 1,000,000 

 1,700,000 

 1,300,000 



20,000,000 



100 

 200 



340, 000 

 5,100 



470, 000 

 500 



130,000 



7, 500, 000 



Yolks 



7,500 000 





11,000,000 



Mixp.fl egf s frnm T) hniisfi 



3 300,000 



Mixed eggs from F house 



8.33 

 5.88 

 46.14 



6, 800, 000 



Leaking eggs . . 



6 000 000 





80, 000, 000 







II. CHEMICAL RESULTS. 





Num- 

 ber of 

 sam- 

 ples. 



Percentage of ammoniacal nitrogen. 









Description of 

 sample. 



Wet basis. 



Dry basis. 







Aver- . 

 age. 



Mint- 

 mum. 



Maxi- 

 mum. 



Aver- 

 age. 



Mini- 

 mum. 



Maxi- 

 mum. 



Aver- 

 age. 



Mini- 

 mum 



Maxi- 

 mum. 



■Whites 



13 

 23 

 43 



34 



10 



37 

 11 



0.0004 

 .0032 

 .0021 



.0020 



.0023 

 .0020 

 .0023 



0.0002 

 .0024 

 .0016 



.0014 



.0017 

 .0013 

 .0018 



0.0006 



.0045 

 .0024 



.0025 



.0027 

 .0028 

 .0031 



0.0031 

 .0076 

 .0074 



.0067 



.0071 

 .0065 

 .0080 



0.0016 

 .0054 

 .0054 



.0046 



.0053 

 .0047 

 .0066 



0.0049 

 .0103 

 .0087 



.0082 



.0082 

 .0080 

 .0098 



87.37 

 57.88 

 72.33 



68.88 



68.06 

 69.63 

 71.24 



86.96 

 53.64 

 70.23 



68.33 



67.00 

 64.12 

 67.04 



88.31 



Yolks 



64.06 

 74.17 



Mixed eggs from D 

 house 



Mixed eggs from F 

 house 



Leaking eggs 



Soft eggs 



71.43 



70.81 

 72.83 

 72.99 



1 U. S. Dept. Agr. Bui. 224, p. 20. 



2 One sample with an exceptionally high count not included in this average. 



3 Three samples with exceptionally high counts not included in this average. 



EGGS REJECTED DURING GRADING. 



EGGS WITH UNDESIRABLE ODOR. 



The important part which the sense of smell plays in the grading of 

 breaking stock is shown by the fact that 90 or 52.6 per cent of the 

 rejected eggs, as computed from Table XIII, were eliminated because 

 of an abnormal odor. One-half of the eggs discarded because of odor 

 were musty, and the other half had bad odors of various kinds. 



The eggs are classified in Table XIV according to odor. The first 

 group consists of 16 eggs with a bad odor. The laboratory examina- 



