26 BULLETIN 391, U. S. DEPARTMENT OF AGRICULTURE. 
7. Despite careful grading out of the shell, the percentage of eggs 
containing bacteria in mixtures prepared for freezing or drying may 
average 12 per cent of the eggs used. 
8. The number of bacteria per gram in composite products pre- 
pared for freezing or drying, due to unrecognized infected eggs, may 
vary from a few hunched to several million. Some but not all the 
B. coli in the composite mixtures prepared commercially are derived 
from the raw material. 
9. A "weak egg" which has decomposed to such an extent that 
it has a muddy white or a whitish streak in the yolk should be dis- 
carded as unfit for food purposes, even though it may show no bacteria, 
as the absence of bacteria does not in itself signify that an egg is edible. 
10. The musty egg does not usually contain bacteria, neither is 
it decomposed as judged by the appearance or the quantity of loosely 
bound nitrogen present. The cause of the musty egg is not known. 
11. The production of frozen and dried egg products of good 
quality requires, first of all, good raw material, and, subsequently, 
care in grading the eggs both before the candle and out of the shell. 
