ACCURACY IN" COMMERCIAL GRADING OF OPENED EGGS. 
21 
. Other conditions being equal, eggs with cracked and leaking shells 
give a product with a higher bacterial count than do. eggs with 
shells that are sound, even though dirty. Frozen or dried eggs made 
from summer and fall breaking stock have fewer bacteria than similar 
products made from spring breaking stock. The breaking of eggs 
as near the source of production as possible results in the presence 
of fewer bacteria in products prepared during the warm portion of 
the season. 
Table XII. — General summary of laboratory results on commercial samples of frozen 
egg taken in three houses during 1912} 
I. BACTERIOLOGICAL RESULTS. 
Description of sample. 
Number 
of 
samples. 
Percentage 
of samples 
with 
counts over 
5,000,000 
per gram. 
Number of organisms per gram. 
Average. 
Minimum. Maximum 
Liquid eggs: 
Whites 
Yolks 
Whole eggs 
Mixed eggs from D house 
Mixed eggs from F house 
Leaking eggs 
Soft eggs 
2.6 
5.56 
21.28 
8.33 
5.88 
16.14 
2 350, 000 
3 530, 000 
2, 700, 000 
1,000,000 
1,700,000 
1,300,000 
20, 000, 000 
100 
200 
340,000 
5,100 
470, 000 
500 
130, 000 
7, 500, 000 
7,500,000 
11, 000, 000 
3,300,000 
6, 800, 000 
6, 000, 000 
80,000,000 
II. CHEMICAL RESULTS. 
Num- 
ber of 
sam- 
ples. 
Percentage of ammoniacal nitrogen. 
Description of 
sample. 
Wet basis. 
Dry basis. 
Aver- 
age. 
Mini- 
mum. 
Maxi- 
mum. 
Aver- 
age. 
Mini- 
mum. 
Maxi- 
mum. 
Aver- 
age. 
Mini- 
mum 
Maxi- 
mum. 
Whites 
13 
23 
43 
34 
10 
37 
11 
0.0004 
.0032 
.0021 
.0020 
.0023 
.0020 
.0023 
0.0002 
.0024 
.0016 
.0014 
.0017 
.0013 
.0018 
0.0006 
.0045 
.0024 
.0025 
.0027 
.0028 
.0031 
0.0031 
.0076 
.0074 
.0067 
. 0071 
.0065 
.0080 
0.0016 
.0054 
.0054 
.0046 
.0053 
.0047 
.0066 
0.0049 
.0103 
.0087 
.0082 
.0082 
.0080 
.0098 
87.37 
57.88 
72.33 
68.88 
68.06 
69.63 
71.24 
86.96 
53.64 
70.23 
68.33 
67.00 
64.12 
67.04 
88.31 
Yolks 
64.06 
Whole eggs 
74.17 
Mixed eggs from D 
house 
71.43 
Mixed eggs from F 
house 
70.81 
Leaking eggs 
72.83 
72.99 
■ i U. S. Dept. Agr. Bui. 224, p. 20. 
2 One sample with an exceptionally high count not included in this average. 
3 Three samples with exceptionally high counts not included in this average. 
EGGS REJECTED DURING GRADING. 
EGGS WITH UNDESIRABLE ODOR. 
The important part which the sense of smell plays in the grading of 
breaking stock is shown by the fact that 90 or 52.6 per cent of the 
rejected eggs, as computed from Table XIII, were eliminated because 
of an abnormal odor. One-half of the eggs discarded because of odor 
were musty, and the other half had bad odors of various kinds. 
The eggs are classified in Table XIV according to odor. The first 
group consists of 16 eggs with a bad odor. The laboratory examina- 
:"■- 
