COMMERCIAL EGGS IN THE CENTRAL WEST. 17 



Bacterially, these eggs show a wider range and a slightly higher 

 average count than the two types previously discussed. All had the 

 yolk and the white intact. In 11 of the examinations reported the 

 white and yolk were studied separately. Two of the series were 

 sterile and not one showed the presence of B. coll. The fact that 

 the odor on opening these eggs was universally good is to be 

 emphasized 



The second series of Table 6 is composed of eggs which show before 

 the candle the presence of blood in the germinal disk, and which 

 are therefore equivalent to eggs at least 48 hours old at 103° F. In 

 all of the eggs in this series the embryo was either alive or very 

 recently dead, and the odor of the egg when opened was good. In 

 all of them the presence of blood could be distinguished by means 

 of the candle (see PL V). These eggs, in most instances, could 

 be separated into white and yolk. The average count for such eggs 

 showing blood rings, but without disintegration in the structure of 

 the Qgg itself, is low, and some eggs are sterile. 



The third series, where incubation had continued for more than 

 the equivalent of 48 hours at 103° F. and where the embryo was dead 

 and the structure of the egg damaged to a greater or less extent, 

 shows a universally higher count than the other series and some indi- 

 vidual counts which are strikingly high. B. coli were noted but once 

 in this series. ' It will be observed that only one Qgg was separable 

 into white and yolk. The odor was sometimes good and sometimes 



stale. 



EGGS HAVING DIRTY SHELLS. 



The egg with a dirty shell is one of the most objectionable factors 

 of the egg industry. The contents may be fresh and the egg itself 

 may be large, but the dirt on the shell consigns it at once to the 

 seconds, and it brings a lowered price all through the market. Dirty- 

 shell eggs do not store well and are therefore not available for hold- 

 ing when the surplus production is greatest and when the market 

 can secure more good, clean eggs than it needs. Often they scarcely 

 pay the expense of marketing. The breaker, therefore, removes the 

 dirty shell and endeavors to put the contents into a form in which 

 it can be marketed. The very, objectionable filth on the exterior of 

 the shell naturally inclines one to the opinion that the contents of 

 the egg may also be contaminated. Such outer filth is not conclusive 

 evidence that the contents are infected. 



Table 7 gives the bacterial findings for 51 dirty-shell eggs of 

 ^/arious grades of seconds and worse and 9 small samples, aggregat- 

 ing 1,164 eggs. Winter, spring, and summer eggs are included. The 

 dirt on the shell consisted mostly of chicken feces and some dried 

 mud or dried egg. Some of the shells were stained. These stains, 

 which can not ordinarily be washed off, generally indicate that 

 water as well as filth has come in contact with the egg shell. 

 17625°— 14 2 



