COMMERCIAL EGGS IN THE CENTRAL WEST. 



Table 22. — Eygs having entire tchite turbid, 

 [+ denotes presence.] 



5S 



Sample 

 No. 



Source. 



Date of 

 collec- 

 tion. 



Total number of bac- 

 teria per gram on 

 plain agar incubated 

 at— 



Number 

 of gas- 

 producing 

 bacteria 

 per gram 

 in lactose 

 bile. 



Gelatin 

 liquefying 

 organisms 

 per gram. 



Description. 





20° C. 



37° C. 





533 



4260 

 4331 



4766 



F 



Dl 



E2 



E5 



rjii. 



Aug. 4 



1912. 

 May 7 



May 16 

 July 17 



5,600,000 



13,000,000 

 1.50,000,000 



15,000 



3,400,000 



8,300,000 

 120,000,000 



4,800 



100,000 



100 

 10,000 



100 



-f- 



in 10,000 

 + in 100,000 



Milky white; normaJ 

 yolk; no odor. 



Abnormal odor; normal 



yolk. 

 Unpleasant odor; cloudy 



rim of white aroimd 



yolk. 

 A very cloudy whit^ 







odor and taste good. 



WHITE OR LIGHT ROTS. 



^Vhite or light rots are the advanced forms of partly decomposed 

 eggs, of which the following are typical: Eggs with yolk partially 

 mixed with white, eggs containing old broken-down blood rings, and 

 eggs with a broken yolk which was previously adherent to the shell. 

 Before the candle these eggs are light in appearance, hence their 

 name, and are often passed as good eggs by candlers who do not 

 take the time to determine the condition of yolks. Out of the shell 

 white rots appear as an unappetizing homogeneous mixture of yolk 

 and albumen (see PI. VII). 



During the spring of 1912 six samples, composed of from four to 

 eight white rots, were taken. The condition of these eggs had not 

 been detected by candling, and they therefore found their way to the 

 breaking room. Instead of being consigned to the rotten-egg bucket 

 they were poured from the cups of the breakers into sample bottles. 

 The laboratory examination showed that the majority of the samples 

 were heavily infected with bacteria, among which were many B. coli. 

 The results, which are given in Table 23, are in accordance with those 

 obtained in the study of white rots opened under aseptic conditions. 

 The percentage of ammoniacal nitrogen found in five of the six speci- 

 mens was greater than that found in any of the previous samples dis- 

 cussed. The samples of summer firsts, seconds, checks, and eggs with 

 yolk partially mixed with albumen contained from 0.0014 to 0.0026 

 per cent of loosely bound nitrogen on the wet basis, whereas the speci- 

 mens of white rots gave a variation of from 0.0019 to 0.0061 per cent 

 in the amount of ammoniacal nitrogen in five of the six samples 

 examined. 



