Abstract
INTRODUCTIONAlthough a great deal of research has been published dealing with various aspects of egg spoilage by bacteria, a very limited portion of this has been devoted to cracked eggs. McNally (1953) found the rate of infection of cracked eggs was more affected by temperature and humidity than that of normal eggs. Miller and Crawford (1953) reported that 7 out of 50 commercial checks, selected to exclude thin shells and leakers, contained an average of 7 × 106 bacteria per ml.The present investigation was initiated to determine the relative susceptibility of cracked and normal eggs to bacterial invasion and to determine some of the factors which might predispose cracked eggs to rapid spoilage.MATERIALS AND METHODSEggs. All eggs used in this study were from a single strain of Single Comb White Leghorns. Unless stated to the contrary, eggs were received from the farm one day post lay.
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