R. G. Board

Microbiology of the Avian Egg

Congenital diaphragmatic hernia and eventuation Pectus excavatum Pectus carinatum Management of blunt thoracic injuries Penetrating wounds of the chest Tumours of the chest wall including neurofibromata Thymectomy Surgery of the thoracic duct and management of chylothorax

The microbiology of the hen's egg.

Publisher Summary Systematic studies on this subject had their genesis in an argument between Donne and Pasteur. The former maintained that vigorous shaking was all that was needed to induce the addling of an egg. Pasteur did not always succeed in producing rots by this method, but, when successful, he noted large numbers of bacteria in the decomposing yolk and white. He was uncertain of their origin but favored the view that they came from the oviduct. Even when the arguments occasioned by the concept of spontaneous generation had lapsed, research in egg microbiology was dominated by two questions: Why do eggs rot? How, during the distribution of those intended for human consumption, can this be prevented? In this discussion of the course of the infection process, emphasis has been given to the integrated workings of a shell, shell membranes, and the albumen in the eggs defense. When the egg is considered as an ecosystem, it can be argued that the albumen plays the principal role in isolating the blastoderm and its food supply from the environment of the hen.