ACCURACY IN COMMERCIAL GRADING OF OPENED EGGS. 
25 
Table XIII. — Eggs rejecttd during grading — Continued. 
II. PERCENTAGE OF EGGS CONTAINING GAS-PRODUCING BACTERIA. 
Description of sample. 
Total 
number. 
Number 
exam- 
ined. 
Number 
of eggs 
contain- 
ing gas- 
producing 
bacteria. 
Percentage 
of discards 
contain- 
ing gas- 
producing 
bacteria. 
Eggs with abnormal odcr, not musty 
Musty eggs 
Soft eggs 
Eggs with green whites 
Mixed rots 
White rots 
Eggs with adherent yolks 
Miscellaneous 
Total 
14.3 


22.2 
20.0 
25.0 


8.4 
Table XIV. — Summary of bacterial findings in eggs with abnormal odors. 
Per cent 
ITmrlnfnrlnr o-sr LNUiilUei irer Ceill WltU OV6T With OVer 
500,000 
bacteria. 
Unclassified bad 
Moldy 
Sour 
Very strong 
Musty 
Coal tar 
Number 
Number 
Per cent 
Number 
with over 
amined. 
positive. 
positive. 
500,000 
bacteria. 
16 
11 
68.8 
7 
6 
4 
66.7 
3 
5 
3 
60.0 
2 
17 
6 
35.3 
1 
45 
3 
6.7 

1 



50.0 
40.0 
5.9 


SUMMARY. 
1. Despite careful candling a small number of breaking-stock eggs 
contain bacteria, particularly during the summer and fall months. 
The percentage of eggs containing B. coli is markedly lower than the 
total percentage of eggs harboring bacteria. 
2. There is a progressive rise in the percentage of bacterial con- 
tamination through the following series: Clean whole eggs, dirty 
whole eggs, clean cracked eggs, dirty cracked eggs, clean leaking 
eggs, and dirty leaking eggs. 
3. Eggs with weak yolks show a greater degree of bacterial con- 
tamination than do eggs with firm yolks. 
4. A settled yolk is not per se an evidence of the presence of 
bacteria. 
5. Eggs with adherent yolks and eggs with addled contents are 
not only abnormal in appearance, but, in many instances, are har- 
borers of bacteria. They should not be included in food products. 
6. Some eggs containing bacteria can not be recognized by their 
appearance or odor. A very large percentage of eggs containing 
bacteria, particularly those with high bacterial content, can, how- 
ever, be recognized by the senses. 
