This document summarizes information about egg spoilage, including: - The composition of eggs and how they can become contaminated. - The main types of bacterial and fungal spoilage such as green, colorless, black, and pink rots caused by bacteria like Pseudomonas and Proteus, and pin spot and fungal molding caused by fungi. - Methods for storing and preserving eggs including refrigeration, pasteurization, oiling, salting, and pickling. Proper storage and handling of eggs is important to prevent bacterial growth and food poisoning.