Abstract THE incrimination of eggs and egg products in recent outbreaks of human salmonellosis makes it imperative to find methods to control Salmonella contamination of these foods. If this contamination of eggs with salmonellae is external and not internal (Mundt and Tugwell, 1958; Ross et al., 1964; and Mellor and Banwart, 1965), sanitizing the egg shell surface shortly after lay may be one method of effective control. Salmonella surface contamination, if given time and/or the proper conditions, can penetrate into the egg (Stokes et al., 1956; Mellor, 1965). Natural barriers resist this penetration (Walden et al., 1956; Hartung and Stadelman, 1963; and Lifshitz et al., 1964), but do not prevent it. If shell surface contamination were removed prior to invasion, the egg content should remain essentially sterile. Earlier efforts in washing and sanitizing eggs were mainly concerned with the problem of spoilage or the control of avian diseases (Brooks and Taylor,…