460 EXAMINATION OF EGGS 
Fresh Eggs. : Number of Times Found. 
Staphylococeus, usually aurusu or albus...............04- 74 
Subtilis growths usually B. mesentericus or B. ramosus...... 60 
B. coli and closely related organismsS............0000e000- 43 
Proteus QTOUP... 66. ee ccc cee eee tee eee e nen e nee 30 
StreptOCOCCUs... 6... eee e cece eee ee cee etna e eee eeee 14 
Micrococeus (tetragenus, etc.).. 0... cece ee eee eee ees 9 
Streptothrix. 6... cee cece eee eeaes 
Diptheroid bacillus... 1.2... ccc eee cee cece een eee eees 5 
Putrefactive anaerobeS...... 0. cer ce eee e cee nen een eees 5 
B. fIUOPeSCENS oo ee tenet e tween teens 2 
110 Re) Co 4 
B. MOCOSUS. 6 ce ee eee tee e nett eens 3 
Mixed... 0. cece cece cee eee ene eee eee 2 
257 
Hadley and Caldwell studied 40 different strains isolated from eggs. 
Among them were found 11 cocci, 28 rods, and 1 spirillum. No strep- 
tococci were reported. They observed no member of the hemorrhagic, 
septicemia, intestinal, proteus, colon, enteritidis, typhoid dysentery 
nor diphtheria groups. Bacterium pullorum was not observed in 
2520 eggs. No anaerobic bacteria were sought. 
That eggs in the fresh condition contain bacteria is still an open one. 
As pointed out by Hadley, it is difficult to explain the presence of bac- 
teria by contamination during plating. Hadley and Caldwell noticed 
different types of bacteria on the control plates than on the egg plates. 
The percentage of infected eggs found by different investigators is given 
below: 
Name. Examined. Per cent Infected. 
Rettger.. 0. cece cee ee cent eee nee 3510 9.5 
Rettger (10 c.c. samples)............0.- 647 3.86 
Bushnell and Mauer..............000. 2759 23.70 
Hadley and Caldwell...............000. 2520 8.70 
Mauer. ....... cece neces cece teeccees 600 18.10 
Enzymes in Eggs. Rullman (1915) found catalase in eggs which 
were bacteria free. The amount had no relation to the age and was 
about equal in the yolks and whites. In putrid eggs the amount was 
so large that the sample had to be diluted. Pennington and Roberston 
(1912) studied this question using eggs of known history. They experi- 
