(9) Moldy eggs. A moldy (MLDY) egg is always classified as Loss whether
the mold is in the egg or on the shell, because most of the fungi present on the shell
surface can penetrate it and multiply inside the egg. The occurrence of mold in an egg
depends to some extent on the temperature and relative humidity at which the egg is
held. The higher the temperature and humidity, the greater the chance for mold
development. Mold development generally follows stuck yolks. At first, growth may be
confined to the inner surface of the shell, the outer surface of the shell membrane, and
the membranes in the air cell. As the mold multiplies, it may penetrate the albumen. If
it reaches the yolk, the vitelline membrane may rupture and permit the mold to flourish.
In the advanced state, mold grows through the egg and may appear similar to black rot.
(10) Cooked. Cooked (CKD) eggs are eggs which have been subjected to
heat resulting in coagulation of the contents. Cooked eggs, when held before the
candling light may be identified by the presence of threadlike shadows in the albumen
indicating a slightly cooked egg, or a dark, opaque appearance indicating complete
coagulation of the contents.
(11) Blood rings and embryo chicks. Blood rings (BR) and embryo chicks are
caused by germ development occurring in fertile eggs held at incubation temperatures.
At a rather early stage in incubation (after 24 hours), the embryo develops a circulatory
system. If at this stage the embryo dies, the blood drains to the outer edge of the germ
disc, causing the blood ring. Before the candling light, it appears as a brilliant blood-red
circle from 1/8 to 3/8 inch (3mm to 10mm) in diameter, depending on the stage of
development. If incubation temperatures are maintained for a longer period, the embryo
chick is formed by about the third day and eventually fills most of the egg. This can be
observed before the candling light as an actual outline of the embryo in the early stages.
(12) Smashed. Smashed eggs (SM or S) are classified as Loss eggs during
origin verification inspection, but as Leakers at destination verification inspection.
(13) Bloody white (BW). Bloody white (BW) Loss has blood diffused through
the white. The condition may be present in a newly laid egg and is due to intrafollicular
hemorrhage. Most investigators are convinced that some hens are congenitally subject
to producing eggs with intrafollicular hemorrhages, although the condition may be
related to diet. Eggs with blood spots which show only a slight diffusion into the white
around the localized spot are not to be classed as bloody white.
(14) Frozen eggs. Eggs begin to freeze at 28.5oF (-2oC). The shells of
nearly all eggs will break parallel to their long axis when frozen (FZ). One exception is
eggs with large air cells; these eggs normally do not split when frozen. All frozen eggs,
whether the shell is split or intact, are classified as Loss.
(15) Foreign bodies. All eggs containing parasites or any foreign material are