WHEN EGGS ARE DANGEROUS

New Zealand Times, Volume XXXVII, Issue 8360, 21 February 1913, Page 2

WHEN EGGS ARE DANGEROUS

Dealing with the subject of now-laid eggs, the Journal of the National Poultry Organisation Society says they need fear no rival. All that may bo done by way of preservation fails to prevent changes which destroy the primitive and essential qualities. Some of these changes are simply due to evaporation of moisture with loss of undefined essences, and to weakening of the various parts. That is not all, however. Experiments have shown that stale eggs contain various toxins which may or may not be deleterious when used as food; or miorobic infection may eventually result in putridity. An “egg is specially dangerous at its commencement, when it is not yet putrefied and impregnated with hydrogensulphide, which renders it inedible.” These are questions of considerable importance to consumers. The really had egg we need not fear. Its condition tells a tale few wfll disregard. The more dangerous appears tq be that which is neither good-nor bad, certainly not good enough for a sensitive palate, nor yet bad enough for many. What We have to do is to educate the public taste, and_ for producers to supply only the high-grade article. At the same tihie it should be pointed put that' some bacterial studies on eggs made at. the, Kansas Experiment Station showed that whilst on the shells of a large number of eggs the colon bacilli was present, none could be traced in the contents. ■