PREPARATION OF FROZEN AND DRIED EGGS. 19 
fected but were decomposed. The average number of bacteria in the former was 
35,000,000 per gram and in the latter 76,000,000. The amount of ammoniacal nitrogen 
was 0.0108 per cent on the dry basis in the second-grade egg and 0.0133 in the tanners’ 
egg. These comparative data, together with the practical observations of the eggs 
used in the former product, show V ery conclusively that second-grade canned or dried 
eggs are unfit for food purposes, 
WHITES 
YOLACS 
LEAAING 
£66S 
WHOLE ANDO ¥ 
MIXED EGGS 
SOFT EGGS 
SECOND GRADE 
£6GS 
TANNER S 
£6CGS 
Fic. 3.—Diagram showing percentage of commercial samples with counts over 5,000,000 per gram 
(samples taken in D, E, and F houses during 1912). 
As the houses under observation during 1912 were three of the largest producers of 
canned and dried eggs in the United States, it is instructive to compare the quality 
of their output as indicated by its bacterial content with that offered for sale for food 
during the two years previous to the investigation. Stiles and Bates found ina study 
of 312 samples of frozen egg collected from different sources during the years of 1909 to 
1911, inclusive, that 58.3 per cent contained over 10,000,000 bacteria per gram. Of 
216 samples of liquid egg obtained from the cooperating “houses during this investi- 
gation in 1912, only 1. 4 per cent were found to contain over 10,000,000 per gram.! 
F Ay 
warres OOO 5 of 
0020 
LEAKING EGGS eee Ze 020 065% 
D ECGS .0020 flill.cozo% 
“pp eae FMI 208 0 7 D067 % | 
/UXED EGGS fem .0029 76 
“fF YHOUSE me on Y% 
WHOLE coes| eee 007A 
YoL io | ne ee o07e% 
SOFT a es pee Cee 2 _ a 
SECOND aa 0024 Yo 
| Wrens Wav i | W086 
TANNERS 004) Yo 
EGGS -W33% 
Fig. 4.—Diagram showing average percentage of ammoniacal nitrogen in commercial samples 
taken in D, E, and F houses during 1912. 
The maximum count in the three houses in 1912 was 11,000,000 per gram, while the 
maximum found by Stiles and Bates was 1,180,000,000. 
The difference in the bacterial contents of the samples of dried egg was equally as 
marked. Stiles and Bates found that 83.3 per cent of the samples purchased on the 
open market contained over 10,000,000 per gram. Only 6.3 per cent of 48 samples 
Niet and Bates, Bureau of Chemistry, United States Department of Agriculture, Bulletin No. 158, 
