62 BULLETIX 51, U. S. DEPAETMEXT OF AGEICULTURE. 
Table 21.— Eggs icith turbidity in thick ichite. 
INDIVIDUAL EGGS. 
Sample 
No. 
Source. 
Date of 
collec- 
tion. 
Total number of 
bacteria per 
gram on plain 
agar incubated 
at— 
Number 
of gas- 
producing 
bacteria 
per gram 
in lactose 
bile. 
Gelatin 
liquefy- 
ing or- 
ganisms 
per 
gram. 
Size of 
sample. 
Description. 
20° C. 
37= C. 
4571 
D3 
D3 
D3 
1912. 
June 18 
June 19 
June 22 
150 
43, 500 
150 
650 
36,500 
100 

100 

Pounds. 
Leaking shell; normal 
4575 
2, 000 
volk; no odor. 
' Do. 
45S7 
Opened aseptically. 
SMALL SAMPLES. 
4598 
4611 
E4 
E4 
E4 
June 24 
June 25 
June 27 
120,000 
16,000 
290,000 
32,000 
500 
14,000 
10 

10 
100,000 
4 
1.5 
1 
4624 
10,000 
Cracked eggs; normal 
yoLk; good odor. 
Cracked eggs and sec- 
onds; good odor. 
Dirty eggs; good odor. 
EGGS HAVING WHITE PARTIALLY COAGULATED BY HEAT. 
Breaking-Stock eggs are occasionally found "with contents which 
present the appearance of soft-boilecl eggs. They probably had been 
dipped in hot water to prevent their use for hatching when they 
had been purchased, ostensibly for food purposes. The heat of sum- 
mer is also, under some circumstances, sufficiently great to cause the 
albumen of eggs to partially coagulate, thus giving it a clouded ap- 
pearance. For instance, an egg laid on a haystack exposed to the 
direct rays of the sun becomes partially cooked and has the ap- 
pearance of an egg which has been in boiling water about a minute. 
A bacterial examination of two such egg's showed them to be prac- 
ticallv free from orsfanisms. 
EGGS HAVING ENTIRE WHITE TURBID. 
Bacterial growth in an egg may cause cloudiness in the albumen 
analogous to that caused b}^ the growth of bacteria in laboratory 
media. The eggs mayor may not have an odor. Eggs with a charac- 
teristic sour odor (see p. 61) have, almost invariably, a turbid al- 
bumen. An examination of four eggs with a clouded white showed 
(Table 22) that their bacterial content varied between 15,000 and 
150,000,000 per gram. The two eggs with the high counts had an 
abnormal odor, which fact was indicative of the presence of large 
numbers of bacteria. 
