ACCURACY IN COMMERCIAL GRADING OF OPENED EGGS. 
17 
Table VIII. — Bacterial findings in eggs graded out of the shell. 
I. EGGS CONTAINING BACTERIA. 
Grade. 
Number 
examined. 
Number 
positive. 
Per cent 
positive. 
Good 
1,881 
171 
225 
53 
12.0 
Bad 
31.0 
Total 
2,052 
278 
13.5 
II. EGGS CONTAINING ORGANISMS FERMENTING LACTOSE BILE. 
Good 
1,809 
171 
40 
16 
2.2 
Bad . 
9.4 
Total 
1,980 
56 
2.8 
Table 
IX.- 
—Eggs containing bacteria and graded 
out of the shell as 
good 
Number of bacteria per cc. 
Sample No. 
101 to 
1,000. 
1,001 to 
10,000. 
10.001 to 
50,000. 
50.001 to 
100,000. 
100,001 to 
500,000. 
Over 
500,000. 
Total 
number 
Num- 
ber 
of 
eggs. 
Per 
cent. 
Num- 
ber 
of 
eggs. 
Per 
cent. 
Num- 
ber 
of 
eggs. 
Per 
cent. 
Num- 
ber 
of 
eggs. 
Per 
cent. 
Num- 
ber 
of 
eggs. 
Per 
cent. 
Num- 
ber 
of 
eggs. 
Per 
cent. 
of eggs. 
41142 

4L143 
1 

41144 
1 
100.0 
1 
41145 

41146 
1 
1 
50.0 
100.0 
1 
50.0 
2 
41147 
.... 
1 
41148 
.. | 
1 
4 
100.0 
28.6 
1 
41149 
5 
35.7 

2 
14.3 
3 | 21.4 
14 
41161 

41164 
1 
50.0 
' 
1 
1 
3 
2 
1 
2 
50.0 
100.0 
100.0 
25.0 
50.0 
20.0 
2 
41167 
1 
41169 
3 
41175 
3 
1 
7 
3 
2 
1 
4 
3 
1 
1 
1 
1 
2 
7 
4 
12 
11 
37.5 
50.0 
70.0 
50.0 
66.7 
33.3 
7.3 
60.0 
20.0 
20.0 
20.0 
16.7 
50.0 
77.8 
57.1 
80.0 
21.2 
1 
12.5 
2 
25.0 
8 
41178 
2 
41180 
1 
1 
10.0 
16.7 
10 
41182 
i 
16.7 
1 
16.6 
6 
41185 
1 
2 
5 
1 
2 
3 
2 
1 
2 
33.3 
66.7 
9.1 
20.0 
40.0' 
60.0 
40.0 
16.6 
50.0 
3 
41189 
3 
41192 
n 
i 
l 
20.0 
20.0 
20.0 
14 
25.4 
8 
14.6 
13 
23.6 
55 
41316 
5 
41435 
1 
20.0 
5 
41438 
1 
20.0 
5 
41505 
1 
2 
20.0 
33.3 
1 
1 
20.0 
16.7 
5 
41506 
i 
16.7 
6 
41509 
4 
41551 
2 
22.2 
9 
41594 
1 
14.3 
2 
28.6 
7 
41598 
1 
19 
6.7 
36.5 
1 
10 
6.7 
19.2 
1 
4 
6.6 
7.7 
15 
41645 
6 
11.5 
2 
3.9 
52 
Total 
72 
32.0 
42 
18.6 
33 
14.7 
18 
8.0 
22 
9.8 
3.8 
16.9 
225 
A bacteriological examination of the eggs graded out of the shell 
as edible showed that 12 per cent contained bacteria and 2.2 per 
cent B. coli. (See Table VIII.) The bacterial content of the great 
majority of the individual eggs included in the edible group, 
however, was low, as may be seen from Table IX. The variation 
in the counts of the eggs containing bacteria was as follows: 65.3 
per cent were under 50,000; 16.9 per cent were over 500,000; and 
the remainder were between these two limits. 
