490 POULTRY PRODUCTION 



tlie content of tlie egg, wliicli occurs even at cold storage 

 tcmj)cratures (29° to 31°). 



Bushnell and Maurer' Found that the keeping quaUty does 

 n(jt necessarily run parallel with the amount of bacterial 

 infection. The keeping quality is determined l)y the kinds 

 of l)acteria present ratlicr than the numbers. 



Tills fact must not lead one to underestimate the sig- 

 nificance of iufectiiin \\ith regard to spoilage. While not 

 all eggs that contain bacteria will spoil, it is only those eggs 

 which do contain bacterial or other microorganisms that 

 can spoil to any considerable extent. Further, from a prac- 

 tical stand-point, it is impossible to distinguish between 

 different kinds of infection. The only safe practice is to 

 avoid infection in every way possible. 



As has been noted in connection with feeding, the bacterial 

 contents of eggs is increased by feeding wet mash as compared 

 with dry mash, and that the furnishing of free range for 

 laying hens brought about a marked reduction in the numbers 

 of bacteria found in their eggs. 



Tiie poor packing of eggs for the purpose of taking the 

 eggs to market or for shipping is likely to result in cracked 

 eggs that leak. Tlic contents of one egg smeared over several 

 others not only moistens them, but at the same time furnishes 

 a very excellent medium for the de\'elopment of bacteria 

 and moulds. 



The eggs obtained from different hens also \'ary widely in 

 their keeping quality. For instance, two hens at the Kansas 

 Experiment Station laid eggs of which only 4 ]>er cent 

 spoiled; while at the same time 3.3.8 per cent of the eggs 

 laid by another hen spoiled. This is a difference of almost 

 30 per cent. Unfortunately, we ha\'e, at the present time, 

 no practical means of eliminating such hens whose eggs show 

 an exceptional susceptibility to spoilage. 



Absorption of Odors. — Eggs, like milk and butter, readily 

 absorb strong or penetrating odors. When kept for any 

 length of time near onions, fish, or citrus fruits, or in a vege- 

 table cellar where there is more or less decay, or even when 



' Unpublished data, Kansas At^riciiUuial )']xpeiiment Station. 



