SummaryThe reportSalmonella in Eggsby the Advisory Committee on the Microbiological Safety of Foods (ACMSF) considered the scientific and epidemiological evidence up to 1992.Salmonella enteritidisphage type 4 is the most prevalent type of salmonella causing food poisoning in the UK. Microbiological and epidemiological evidence in the UK and abroad has shown a strong association between food poisoning caused bySalmonella enteritidisand the consumption of eggs and poultry.The ACMSF made recommendations on methods available to the poultry industry, the catering industry and the consumer on how to prevent food poisoning resulting from the consumption of eggs. These include eating eggs within three weeks, and storing them, whether in the home or by caterers, in a refrigerator at 8°C. Eggs must be stored at, and transported within, a system not exceeding 20°C which avoids excessive temperature fluctuations. The use of pasteurised liquid egg should be promoted as a replacement for raw eggs in dishes which traditionally have included raw egg, particularly in those not subject to further cooking prior to consumption. The Committee recommended improving hygiene in the poultry industry and that the industry (including those distributing and retailing egg products) should draw up a code of practice for the handling and storage of eggs. Once more the need for education and training was stresse