COMMEECIAL EGGS IN THE CENTRAL WEST. 



55 



PI. IV). During the breaking care was exercised to eliminate all 

 eggs showing signs of mixing of white and yolk. For example, from 

 Sample 4842 one egg was discarded ; from 4891 twenty-two eggs, and 

 from 4919 a larger number. The number of discards gives, perhaps, 

 an index to the bacterial contents, for, as shown by Table 24, Sample 

 4842 contained 900,000 organisms per gram ; Sample 4891, 8,300,000 ; 

 Sample 4919, 24,000,000. The amount of ammoniacal nitrogen in the 

 first sample was practically the same as that found in August checks, 

 dirties, and seconds; the quantity in the other two samples was 

 slightly higher. The odor and taste of the liquid product was good 

 in every case. 



Table 24. — Small samples of eggs having the yolk adhering to ihe shell. 

 SLIGHTLY ADHERENT. 



Sample 

 No. 



Source. 



Date of 

 collec- 

 tion. 



Number of bacteria 

 per gram at— 



Number 

 of gas- 

 producing 

 bacteria 

 per gram 

 in 

 lactose 

 bile. 



Gelatin 

 liquefying 

 organisms 



Percentage of 



ammoniacal 



nitrogen, 



Folin method. 



Per 

 cent- 

 age of 



Size of 

 sample. 





20° C. 



37° C. 



per gram. 



Wet 

 basis. 



Dry 



basis. 



ture. 





4842 



F5 

 D5 

 E 6 



1912. 

 July 26 

 Aug. 1 

 Aug. 6 



900,000 



8,300,000 



24,000,000 



750,000 

 5,890,000 

 2,700,000 



100 







100 





0. 0022 

 .0024 

 .0024 



0. 0077 

 .0088 

 .0086 



71.37 

 72.72 

 72.10 



6J doz. 

 4Jlbs. 

 lib. 



4891 





4919 











HEAVILY ADHERENT. 



4422 



4841 



D2 



F5 



May 28 

 July 26 



30,000,000 

 150,000,000 



21,000,000 

 120,000,000 





 1,000,000 



in 10,000 



0.0049 

 .0031 



0.0179 

 .0108 



72.69 

 71.25 



4 eggs. 



5 doz. 



For comparative study two samples of eggs with yolks heavily 

 adherent to the shell and sometimes called by the trade " cellar stucks " 

 were selected by candling. The portion of the yolk which clung to 

 the shell when its contents were emptied was not removed. The 

 product had an abnormal and offensive odor. Table 24 shows that 

 the bacterial counts, as well as the percentage of ammoniacal nitrogen, 

 were higher than those found in the first type, where the yolks were 

 slightly adherent to the shell. 



A sample of three eggs with adherent yolks, which had become 

 moldy, contained 7,200,000 bacteria per gram and 0.0022 per cent of 

 ammoniacal nitrogen. If this sample had included " moldy spots " 

 with offensive odors the laboratory results would show much more 

 decomposition. 



Further studies will be made of spot eggs. The results cited, how- 

 ever, indicate that these eggs should not be used in a product pre- 

 pared for food purposes. 



