**2.1** *Salmonella* **in egg**

In eggs, various *Salmonella* serovars can be found in the egg content, principally *S. enteritidis*, is the serovar most frequently with egg infection (Gast & Beard, 1990; Humphrey et al., 1991; de Louvois 1993). A few reported in human on outbreaks of *Salmonella* food poisoning related egg caused by *S. typhimurium* (EFSA, 2010a)*.* Other *Salmonella* serovars, e.g., *S. mbandaka*, *S. livingstone*, *S. heidelberg*, *S. hadar*, *S. infantis* and *S. virchow*, also occur with low frequency in layers and consequently on egg surfaces (Chemaly et al., 2009). The risk assessment estimates the probability of human illness due to *Salmonella* following the ingestion of a single food serving of internally contaminated shell eggs, either consumed as whole eggs, egg meals, or product containing these ingredients such as cake or mayonnaise. The growth of *Salmonella* in egg albumen is eased at 20°C, while it is unable to grow at temperature less than 10°C (Gantois et al., 2009). Recently, an average prevalence of 0.5% eggs contaminated with *Salmonella* was reported across the member states of the European Commission (EFSA, 2010b).
