. Bulletin of the Department of Agriculture. Agriculture; Agriculture. BULLETIN No. 391 Contribution from the Bureau of Chemistry CARL L. ALSBERG, Chief. Washington, D. C. PROFESSIONAL PAPER December 10, 1918 ACCURACY IN COMMERCIAL GRADING OF OPENED EGGS. By M. K. Jenkins, Assistant Bacteriologist, and Norman Hendrickson, Assistant Chemist, Food Research Laboratory. CONTENTS. Page. Introduction 1 Purjiose, plan, and extent of 2 History and bacterial content of samples 4 Eflect of condition of shell on bacterial con- tent of egg 6 Relation between number of bacteria and ph
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. BULLETIN No. 391 Contribution from the Bureau of Chemistry CARL L. ALSBERG, Chief. Washington, D. C. PROFESSIONAL PAPER December 10, 1918 ACCURACY IN COMMERCIAL GRADING OF OPENED EGGS. By M. K. Jenkins, Assistant Bacteriologist, and Norman Hendrickson, Assistant Chemist, Food Research Laboratory. CONTENTS. Page. Introduction 1 Purjiose, plan, and extent of 2 History and bacterial content of samples 4 Eflect of condition of shell on bacterial con- tent of egg 6 Relation between number of bacteria and phiysical condition of the egg contents 11 Descriptions and bacterial counts of eggs graded out of the shell 14 Effect of contaminated eggs upon composite products 18 Eggs rejected during grading 21 Summary 25 INTRODUCTION. The quality of liquid egg used in making frozen or dried egg products depends upon two factors: First, the character of the eggs entering tlie product; and, second, the cleanliness of preparation. Eggs, good and bad, as they appear before the candle and out of the shell, with their respective chemical and bacterial characteristics, have been discussed in Bulletin 51.^ The precautions necessary to insure cleanhness when opening the eggs and collecting their con- tents to be frozen or dried have been discussed in Bulletin 224,^ in which pubhcation much attention is directed also to the character of the eggs used. During the progress of the work the question of the accuracy of grading eggs by sight, smell, and taste frequently arose. It was observed that samples made from comparatively high-grade stock sometimes had a higher bacterial content than could be accounted for on the basis of faulty manipulation. They seldom showed chemical evidence of decomposition. It was ob- 1 A Bacteriological and Chemical Study of Commercial Eggs in the Producing Districts of the Central West. U. S. Bui. 51, 77p., 8pl.,2flg., .Tuly20,1914. 2 A Study of the Preparation of
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