Abstract THE production of frozen liquid egg products—whole egg, plain and treated yolk, and white—has increased steadily during the past several years. Winter, Greco and Stewart (1946) have shown that liquid whole egg can be successfully pasteurized for destruction of most of the bacteria present and for prolonging the keeping time, especially at household refrigerator temperature. Winter, Stewart, McFarlane and Solowey (1946) have also reported that pasteurization may be employed to destroy pathogenic bacteria, especially the Salmonella, that may be present in liquid whole egg. Egg yolk is an excellent media for the growth and multiplication of bacteria. The authors (unpublished data) have found higher bacterial counts in commercial liquid egg yolk than in liquid whole egg or egg white. The count in egg white is lower than in whole egg; nevertheless many bacteria are present. The white is frequently used in the uncooked form for icings, frosting, etc. . . .