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Der Einfiuss des Waschens auf die Haltbarkeit des Hiihnereies


, : Der Einfiuss des Waschens auf die Haltbarkeit des Hiihnereies. Der Einfiuss des Waschens auf die Haltbarkeit des Hiihnereies 32p

Fresh, clean chicken eggs were treated in one of the following ways: dirtied with chicken droppings; dirtied with droppings and washed in lukewarm water the next day; washed in lukewarm water; streaked with cultures of Bacillus coli; washed in lukewarm water, dried and streaked with Bac. coli; washed in suspension of Bac. coli; dirtied with chicken droppings and on the 2nd day washed with lukewarm water, or washed in vinegar, or cleaned with a solution of cleaning material called "Tmi"; washed in vinegar containing Bacillus pyocyaneus; washed in tap water containing Bac. pyocyaneus; or, washed in "Imi'" solution containing Bac. pyocyaneus. All eggs were placed in egg cartons and stored at room temp. After storage of 8 days-5 weeks, wt., appearance of shell, depth of air cell, and condition of egg contents as regards color, taste, and smell were compared with controls. The eggs were disinfected by washing in 0.2% HgCl3 and alcohol and cultures were taken from the in and outside of the shell, the albumen, and the yolk. Agar plates, Drigalski plates, and bouillon were employed. A total of 172 eggs was used, of which 24 were kept as controls. Out, of the 148 treated eggs, 5 allowed the penetration of bacteria through the shell; each of these had been treated in a different manner. The remaining 143 eggs showed no changes which were not also observed in. the 24 control eggs.

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