PRESERVATION OF EGGS: II. SURFACE CONTAMINATION ON EGG-SHELL IN RELATION TO SPOILAGE

Abstract

The method devised to measure surface contamination on shell eggs was to wash eggs with water in a "Waring blendor" and make bacteriological and mould counts on the wash water. To determine the degree of internal contamination, a small electric hand drill was used to cut holes in the shell in order to remove the egg contents under sterile conditions. The egg meats were mixed in the blendor before plating.External mould growth, after storage for six weeks, under adverse conditions of both temperature and humidity, did not bear any close relation to the amount of mould contamination initially present on the shell. Both oil dipping and handling stimulated the growth of external moulds.Internal spoilage, as determined by candling at the end of the storage period, was greatest for eggs having a high initial shell count and least for those with a low initial count. Oiling, or disinfecting with hydrogen peroxide followed by an oil dip, did not reduce spoilage. Storage life was increased by strict observance of recognized sanitary practices.