Step 1: Concept of Candling:
Candling is a non-destructive egg quality assessment technique. It involves shining a bright light through the egg to observe its internal characteristics.
Step 3: Candling Details:
Candling allows for observation of several egg quality factors:
- Air cell size: Smaller indicates greater freshness.
- Yolk condition: Should be centered with a blurred outline.
- Albumen (white) condition: Should be clear and firm.
- Defects: Reveals shell cracks and internal issues like blood spots (from ovulation) or meat spots (tissue).
Other options are less accurate:
- (B) "Hazards" is too broad. A blood spot is a quality, not a safety, hazard.
- (C) The vitelline membrane is always present; candling assesses its integrity, not its existence.
- (D) Microorganisms are too small to see directly, though spoilage ("black rot") may be visible.
Step 4: Conclusion:
Candling effectively detects internal defects, most commonly blood spots. Therefore, option (A) is correct.