20 
BULLETIN 391, TJ. S. DEPARTMENT OF AGEICULTUEE. 
Contamination of the product during manufacture was minimized. 
The rooms in which the eggs were broken were lined with concrete, 
the walls were enameled in white, and all the windows were kept 
closed so that dust could not enter. As an additional precaution the 
windows were at least triple paned for insulation. All utensils were 
frequently washed and sterilized and clean apparatus was substituted 
during breaking whenever any utensil was contaminated by a bad 
egg. The two principal extraneous sources of bacteria which could 
not be controlled entirely were the shells of the eggs and the fingers 
of the breaker. By washing the hands after breaking a bad egg, and 
by frequently chying the fingers on tissue paper, the number of 
bacteria derived from these sources was greatly minimized. 
The presence of bacteria in commercial frozen and desiccated eggs 
is due to two causes, namely, contamination during preparation and 
the quality of the raw material used. In Department Bulletin 224 it 
was shown that improperly cleaned utensils and faulty manipulation 
of the egg during breaking contributed many bacteria to the product 
during the process of preparation. In Department Bulletins 51 and 
224, and in the present paper, it has been shown that the bacterial 
count of the finished product decreases in proportion to the quality 
of the eggs used. 
Table XI. — Laboratory findings in composite samples of individual eggs graded as good. 
Sam- 
ple 
No. 
Num- 
ber of 
eggs in 
sample. 
Num- 
ber of 
eggs in 
sample 
con- 
tribut- 
ing bac- 
teria. 1 
Bacteria per gram on plain agar 
incubated at— 
Gas-producing 
bacteria per 
gram in lac- 
tose bile. 
Eggs 
contain- 
ing gas- 
pro- 
ducing 
bacte- 
ria. 
Ammoniacal 
nitrogen. 
Mois- 
ture. 
20° C 
37° C. 
Wet 
basis. 
Dry 
basis. 
41142 
69 
72 
68 
67 
68 
39 
72 


1 

2 
1 
l 
Less than 100 
Less than 10 
190 
650 
600 
Less than 100 
600, 000 
13,000,000 
130,000 
410 
55,000 
7,500,000 
19, 000 
65,000 
3,200,000 
1,200.000 
1,700 
40,000 
Less than 100 
Less than 10 
Less than 10 
550 
Less than 100 
Less than 100 
490, 000 
10,000.000 
98,000 
340 
37,000 
8, 100, 000 
19, 000 
58,000 
350,000 
13,000 
1,000 
50, 000 
Less than 100 


100 
Less than 100 


1,000 


1 

1 



1 

1 
1 
1 
3 

4 
23" 
1 
3 
4 
2 
2 
1 


P.ct. 
0.0019 
.0013 
.0015 
.0024 
.0018 
.0015 
.0022 
.0018 
.0018 
P.ct. 
P.ct. 
41143 
41144 
41145 
41146 
41147 
41148 
0.0048 
.0055 
.0087 
.0067 
.0057 
72.87 
72.96 
72.45 
72.96 
73.21 
41149 
41161 
41164 
41167 
67 , 14 
66 
68 2 
64 
.0066 
.0074 
72.64 
75 59 


10,000 
1,000 



100 
Less than 100 
73.34 
41169 
41175 
41178 
41180 
41182 
41185 
65 
58 
65 
63 
59 
69 
68 
55 
60 
62 
60 
65 
69 
69 
70 
69 
71 
64 
3 
8 
2 
10 
6 
3 
3 
55 
5 
5 
5 
5 
6 
4 
9 
7 
15 
52 
.0011 
.0021 
.0018 
.0021 
.0024 
.0022 
.0018 
.0020 
.0015 
.0022 
.0022 
.0021 
.0017 
.0020 
.0014 
.0040 
.0076 
.0065 
.0076 
.00S9 
72.34 
72.22 
72.34 
72.28 
73.11 
41189 
41192 
.0067 
.0076 
.0055 
.0081 
.0080 
73.25 
73. 69 
41316 
41435 
41438 
41505 
Less than 1,000 
52, 000 
2, 400, 000 
410, 000 
3,500 
140.000 
1,100 
3,100,000 
17,000 
14,000,000 
Less than 1,000 
53,000 
2,200,000 
430,000 
1,000 
170,000 
1,100 
550 
400 
10,000,000 
10 
10,000 
500, 000 

1,000 





72.70 
72.82 
72.38 
41506 
41509 
41551 
41594 
.0063 
.0074 
.0052 
73. 17 
72. 85 
73.13 
41598 
41645 


.0021 
.0015 
.0074 
.0054 
72! 05 
The bacterial counts of these eggs are given in Table IX. 
