Abstract
Consideration is given to the bacteria found in naturally-clean, dirty, and washed hens' eggs, both fresh and stored ; and to the bacteriology of the most important egg products-liquid whole egg, frozen whole egg, spray-dried whole egg, and dried egg albumen. The bacteriological tests hitherto proposed for these products are discussed. The occurrence of salmonellas, which may cause a health hazard, is described together with the results of pasteurization treatments which offer a prospect of eliminating these bacteria.
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