5 
PREPARATION OF FROZEN AND DRIED EGGS. ily 
TABLE 4.—Commercial samples of leaking eggs broken in the candling room (F' house, 
1 912). 
Bacteria per gram .| Ammoniacal 
are agar in- pet eee Ginnety ee ee 
cubated at— Mfr method). Tei 
Sample Gnnrce pe Ae A batters ing or- ) Mois- eyelent 
No. > tion |g LoS Rea eNO Be Cay, oI RY 00 Ma 8] rc le 
: in lactose | per gram. Wet Dr Di0. 
20°C. | 37°C bile. M 
basis. | basis. 
Perct. | Perct.| Perct.| Lbs: 
1 a F-1| May 1 | 4,300,000] 2,100,000] 10,000} 1,400,000] 0.0017} 0.0054] 69.74 420 
Fo F-1| May 2 | 3,800,000} 1,800,000} 100,000] 430,000] .0016} .0054| 70.35]........ 
> ie F-1| May 3 | 1,600,000] 950,000] 10,000} 650,000} .0017| 0062} 72.55/........ 
gots! F-2| May 23 |25,000,000} 6,300,000}  100,000/12,000,000} .0020} .0067| 70.09 150 
GRADING LEAKING EGGS. 
An analysis of the kind and number of rejects found on breaking 350 dozen candled 
leakers handled by the tray method, showed that 5.2 per cent consisted of deteriorated 
eges, which could have been detected by careful candling had the eggs been whole 
or merely cracked, and 4.4 per cent of infected eggs which could have been eliminated 
out of the shell. The percentage and kinds of eggs making up the 5.2 per cent of 
deteriorated eggs ordinarily detected in candling were as follows: 
Per cent. Per cent, 
WMI TROT OLS os 2 95) cok setae aces se oro matarare a ete) Mu lOpassy Vaud oulolKooro limbo eee eee aac ncooe 6.9 
Mpes with moldy, Shells: case: nc. o.5.- 3c. 5 17.8 | Eggs with yolk nearly mixed with white.... 5.9 
Eggs with adherent yolk.............--....- Wiis | EVOLLCINIOZ ESB mc cmisls inno ens ceteclnei\ioseeete 3.6 
Following are the percentage and kinds of eggs making up the 4.4 per cent of infected 
eggs which could only be detected out of the shell: 
Per cent. Per cent. 
SEIS SS 2c 3, Soot 9 oN op ea ae 40.1 | Eggs with a moldy odor........-.........:.- 3.7 
SU iG Re eee ies neh een” Say ee 30.4 ) Eggs with an abnormal odor (not bad)...... 251 
Eggs with a green white..........-....------ 28 | eegsiwitha bad odor.22 2222-2222 2 e220 2. 2.6 
From these results it is seen that of the badly deteriorated eggs occurring among 
nee white and sour rots, eggs with moldy shells and soft eggs were the most 
equent. . 
Since a portion of the contents of leaking eggs has been lost, it would be expected 
that a smaller amount of liquid egg would be obtained from these eggs as compared 
with that from cracked or whole eggs. That this is the case is shown by the fact 
that an average of 27.7 pounds of liquid egg were obtained from eight different lots of 
30 dozen leaking eggs, as compared with an average of 34 pounds from a large number of 
cases of cracked and whole eggs. 
LABORATORY RESULTS ON LEAKERS HANDLED COMMERCIALLY BY THE TRAY METHOD, 
Fifty-three samples were taken of leaking eggs handled on trays and opened in 
the breaking room; 17 were obtained at D house, 16 at E house, and 20 at F house. 
The laboratory findings are given in detail in Tables D-IV, E-VII, and F-x, 
respectively (appendix, pp. 99, 77, and 89), and are summarized in Table 5. 
TaBLeE 5.—Summary of laboratory results on leaking eggs, tray method of handling, 1912. 
I. BACTERIOLOGICAL DATA. 
Gas-producing bacteria 
Number of organisms per gram. per gram in lactose bile. 
Number 
House. of 
samples. , 
Minimum. | Maximum.| Average. | Minimum. | Maximum. 
ey re 17 500 | 3,700,000 470, 000 0 100, 000 
| J iiecel eid 16 200,000 | 6,000,000 | 2,800;000 0 100, 000 
© |p ie ice i i ig ae 20 23,500 | 4,500,000 910, 000 0} 1,000,000 
