The sources most often incriminated in foodborne outbreaks of Salmonella infections in the United States are poultry and poultry products. During 1961, 20 outbreaks of salmonellosis were reported from 8 States. In 11 of these poultry or eggs were believed to be the source of infection. In five outbreaks the source was not determined (1). The question arises as to why poultry products are so frequently incriminated in Salmonella outbreaks. There is no simple answer. Several factors possibly influence this, such as: (a) the unusual susceptibility of poultry to infection, (b) the use of eggs in a raw or semi-raw state, and (c) improper handling of poultry meats in kitchens where it is cut, washed, stuffed, or otherwise manipulated, increasing the chances of contaminating other food products. In 1962 the Communicable Disease Center, Public Health Service, received information on at least three outbreaks of salmonellosis involving bakery products in which eggs were the probable source of contamination. Recent Canadian reports also have indicated the occurrence of salmonellae in egg products in that country. Thatcher and Montford (2) reported having isolated Salmonella organisms from commercial frozen egg products and cake mixes containing eggs. Of 114 samples of frozen eggs 27, or 21 percent, were positive for salmonellae, and of 119 samples of cake mixes containing eggs 65, or 54 percent, were positive.