A Bacteriological and Chemical Study of Commercial Eggs in the Producing Districts of the Central West

A Bacteriological and Chemical Study of Commercial Eggs in the Producing Districts of the Central West

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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1915 edition. Excerpt: ...entirely distinct from the white, or when, if the seepage was by the diffuse rather than the localized method, the outer zone of egg white was normal, the bacterial content was low and the loosely bound nitrogen did not rise above 0.0038 per cent. WHITE ROTS. If the egg, where white and yolk are just beginning to mix by either method of seepage, be held under commercial conditions, it becomes what is known to egg candlers as a " white rot," or to some as a "sour rot," but the latter is a misleading term and should be discarded. The inexpert or careless candler fails to notice these white rots; hence they are too often found in the breaking room; when opened yolk and white are seen to be completely, or almost completely, mixed. Very frequently the mixture is much thinner than the mixed yolk and white of a fresh egg and may or may not have an offensive odor. Its appearance is never appetizing. Sometimes scraps of membrane are seen, suggesting a disintegrated embryo; again, the contents are thin, homogeneous, and pale yellow (see Pl. VII). The series of eggs given in Table 10 is typical of eggs having these characteristics. The bacterial content in 8 out of the 12 is very high. Two of the eggs were sterile and two of them showed a low count. B. coli were looked for 9 times out of the 12 and found 4 times. The high bacterial content of these white rots is quite in accord with their appearance. Why there should occasionally be a white rot with a low count, as in Samples 3012-4, 498, and 4110, or even a sterile white rot,1 as in Samples 496 and 499, remains to be explained. Since these white rots seem to be the logical sequence of the mixed egg, they might easily parallel the latter in their bacterial content. EGGS HAVING...show more

Product details

  • Paperback | 28 pages
  • 189 x 246 x 2mm | 68g
  • Rarebooksclub.com
  • United States
  • English
  • black & white illustrations
  • 1236861930
  • 9781236861931