PREPARING POULTRY PRODUCTS 4S'J 



by ;i weakening of the yolk memhraiie, wliicli makes such an 

 egg difficult to poach or fry without the yolk hreakiiig. Such 

 an egg is only fit for general cooking purposes, and not for 

 table purposes. Just what the difference in food value of 

 such an egg is, as compared with a new-laid egg, has not been 

 determined. The deterioration in appearance and flavor, 

 however, can be distinctly noticed, and they make it com- 

 mercially less desirable. 



Infection. 1 — Many eggs that are free from bacteria \\licn 

 laid, are subsequently infected because of improper handling. 

 Bacteria under favorable conditions may penetrate the sliell 

 by way of the numerous pores, find their way through tlie 

 shell membranes, and enter the contents of the egg. 



As long as an egg is perfectly dry this cannot occur. Where, 

 for any cause, the egg becomes moist, the bacteria and other 

 microorganisms, which are always abundantly present on 

 the shell, grow and move through the pores and finally 

 reach the egg contents. 



Dirty nests, particularly those fouled with ilroj^ijings, 

 are a prolific source of infection. An egg has the same tem- 

 perature when first laid as the hen laying it. As soon as the 

 hen lea\'es the nest it begins to cool, and the contents to 

 contract. If the egg is smeared with fresh manure, some of 

 the organisms in it will be drawn through the jjores and 

 find their way into the egg. Wiping the egg with a flamp 

 cloth only makes matters worse. It dissolves oft' the bloom, 

 thus opening up the pores, and rubs the organisms into them, 

 leaving the egg moist. It may be tliat the eggs are then 

 carried to a cool cellar, which will cause further contraction of 

 the contents. 



Care must also be taken not to remove eggs from a very 

 cool cellar into the heat of a warm summer day. The moisture 

 vapor of the atmosphere will condense on the cool surface 

 of the egg, causing it to "sweat." Moisture is favoralile to 

 the entrance and de\'elopment of microorganisms whene^"e^ 

 it finds its way onto the shell of the egg. 



A damp cellar is favoral)le to the development of mould in 



' This statement is adapted fri}m one by Bushiicll and Maurei' in an 

 un|iul>lisli('d nianiiseriiil, Kansa.s A^iirultural I^xpcrinienl .Stalmn 



