ACCURACY IN" COMMEECIAL GEADIXG OF OPEISTED EGGS. 



25 



Table XIII. — Eggs rejecttd during grading — Continued. 



II. PERCENTAGE OF EGGS CONTAINING GAS-PRODUCING BACTERIA. 



Description of sample. 



Total 

 number. 



Number 

 exam- 

 ined. 



Number 

 of eggs 

 contain- 

 ing gas- 

 producing 

 bacteria. 



Percentage 

 of discards 

 contain- 

 ing gas- 

 producing 

 bactaria. 



Eggs with abnormal odor, not musty- 

 Musty eggs 



Soft eggs 



Eggs witli green whites 



Mixed rots 



White rots 



Eggs with adherent yolks 



Mjscellaneous 



Total 



14.3 











22.2 



20.0 



25.0 











8.4 



Table XIV. — Summary of bacterial findings in eggs with abnormal odors. 



Kind of odor. 



Number 



ex- 

 amined. 



Number 

 positive. 



Per cent 

 positive. 



Number ! Per cent 



with over with over 



500,000 500,000 



bacteria, bacteria. 



Unclassified bad 



Moldy 



Sour 



Very strong 



Musty 



Coal tar 



66.7 



60.0 



35.3 



0.7 







43.8 



50.0 



40.0 



5.9 











SUMMARY. 



1. Despite careful candling a small number of breaking-stock eggs 

 contain bacteria, particularly during the summer and fall months. 

 Tlie percentage of eggs containing B. coli is markedly lower than the 

 total percentage of eggs harboring bacteria. 



2. There is a progressive rise in the percentage of bacterial con- 

 tamination through the following series: Clean whole eggs, dirty 

 whole eggs, clean cracked eggs, dirty cracked eggs, clean leaking 

 eggs, and dirty leaking eggs. 



3. Eggs with weak yolks show a greater degree of bacterial con- 

 tamination than do eggs with firm yolks. 



4. A settled yolk is not 'per se an evidence of the presence of 

 bacteria. 



5. Eggs with adherent yolks and eggs with addled contents are 

 not only abnormal in appearance, but, in many instances, are har- 

 borers of bacteria. They should not be included in food products. 



6. Some eggs containing bacteria can not be recognized by their 

 appearance or odor. A very large percentage of eggs containing 

 bacteria, particularly those with high bacterial content, can, how- 

 ever, be recognized by the senses. 



