禽蛋染菌情况是衡量禽蛋质量的重要指标之一。我们对农贸集市及冷藏库的鲜蛋(主要为鸡蛋)进行了细菌学检查,现简报如下。标本购自农贸集市和南昌市食品公司冷藏库。在灯光照明下肉眼检查鲜度后,用3％来苏液洗净粪污、泥土,再用自来水冲洗,拭干,然后用0.1％新洁而灭液浸泡5～10min,无菌纱布拭干,再用75％酒精浸泡5～10min。拭干,最后于火焰上烧灼蛋的两端,以 Egg infection is one of the important indicators of the quality of eggs. We conducted a bacteriological examination of fresh eggs (mainly eggs) at farmers’ markets and cold stores and are briefed as follows. Specimens were purchased from farmers markets and Nanchang Food Company refrigerator. After checking the freshness of the naked eye under light illumination, wash the excrement and soil with 3% aqueous solution to rinse the soil with tap water, wipe it dry, and then soak in 0.1% neo-jerk for 5 to 10 minutes, wipe dry with sterile gauze , Then soaked in 75% alcohol 5 ~ 10min. Wipe dry, and finally burn both ends of the egg on the flame