Abstract
INTRODUCTIONTHE PERCENTAGE of eggs marketed on a graded basis has been increasing in recent years. Soiled eggs, even though they may be of the highest interior quality (AA), are generally sold as B grade or are diverted for breaking purposes and sold at 10 to 15 cents less per dozen than that received for the highest grades (Winter et al., 1952). This price incentive has resulted in an increase in the practice of cleaning eggs on the farm.The practice of washing eggs was discouraged for many years. Inadequate washing procedures and the lack of a suitable sanitizer resulted in considerable egg spoilage in market channels, especially when eggs were stored for future use. Davidson et al. (1950) obtained eggs from a number of farms on which different egg cleaning methods were used. After storage for 7 months, the incidence of souring was highest in lots of washed eggs, …
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