. Bulletin of the Department of Agriculture. Agriculture; Agriculture. BULLETIN OF THE I lA No. 51. Contribution from the Bureau of Chemistry, Carl L. Alsberg, Chief. July 20, 1914. (PROFESSIONAL PAPER.) A BACTERIOLOGICAL AND CHEMICAL STUDY OF COMMERCIAL EGGS IN THE PRODUCING DIS- TRICTS OF THE CENTRAL WEST,^ Under the direction of M. E. Pennington, Chief, Food Research Laboratory, associated witli M. K. Jenkins, E. Q. St. John, and W. B. Hicks. INTRODUCTION. The deterioration of eggs between the time of their production on the farm and their arrival at the consmner's table has been discu
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. BULLETIN OF THE I lA No. 51. Contribution from the Bureau of Chemistry, Carl L. Alsberg, Chief. July 20, 1914. (PROFESSIONAL PAPER.) A BACTERIOLOGICAL AND CHEMICAL STUDY OF COMMERCIAL EGGS IN THE PRODUCING DIS- TRICTS OF THE CENTRAL WEST,^ Under the direction of M. E. Pennington, Chief, Food Research Laboratory, associated witli M. K. Jenkins, E. Q. St. John, and W. B. Hicks. INTRODUCTION. The deterioration of eggs between the time of their production on the farm and their arrival at the consmner's table has been discussed from different viewpoints in the publications of the Department of Agriculture. Among these discussions have been the various causes contributing to the loss of freshness, the necessity for lessening the number of eggs that become totally unfit for food each year, the results of improved methods of handling, and the fixing of respon- sibility for the enormous economic and financial loss due to decay. The scientific literature on the bacteriology and chemistry of the egg of the domestic fowl is surprisingly meager, considering the many ages that the egg has served as an important article of food. The distinction between a good and a bad egg has rested more often on individual opinion, colored by prejudice or preference, than upon 1 This i-eport embodies a study of eggs, tlie first of a series of reports from thie investi- gation of frozen and dried eggs, whicli is being conducted by the Food Research Laboratory of the Bureau of Chemistry. It deals with the subject of the quality of the eggs which go to the egg-breaking establishments in the egg-producing sections of the Central West. It is the basis on which the study of industrial problems and conditions must be founded. The second report of the series will deal with the commercial procedures in the packing houses, the environment, and methods of work which must be followed if a high-quality product is to be produced. Othe
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