26 BULLETIJSr 391^ U. S. DEPAETMEISrT OF AGRICULTURE. 



7. Despite careful grading out of the shell, the percentage of eggs 

 containing bacteria in mixtures prepared for freezing or drying may 

 average 12 per cent of the eggs used. 



8. The number of bacteria per gram in composite products pre- 

 pared for freezing or drying, due to unrecognized infected eggs, may 

 vary from a few hundred to several ixiiUion. Some but not all the 

 B. coli in the composite mixtures prepared commercially are derived 

 from the raw material. 



9. A "weak egg" which has decomposed to such an extent that 

 it has a muddy white or a whitish streak in the yolk should be dis- 

 carded as unfit for food purposes, even though it may show no bacteria, 

 as the absence of bacteria does not in itself signify that an egg is edible. 



10. The musty egg does not usually contain bacteria, neither is 

 it decomposed as judged by the appearance or the quantity of loosely 

 bound nitrogen present. The cause of the musty egg is not known, 



11. The production of frozen and dried egg products of good 

 quality requires, first of all, good raw material, and, subsequently, 

 care in grading the eggs both before the candle and out of the shell. 



