318 samples of egg products were examined for Salmonella spp. and Staphylococcus spp. contamination in a period from August to December, 1985. The results showed that 70(22.0%) of the 318 samples were contamined with Staphylococcus spp. and 6 samples were found to have Salmonella spp. (1.9%). In 293 liquid egg samples, the detection rate of Staphylococcus spp. and Salmonella spp. were 21.5% and 1.4% respectively, in 21 salted egg yolk samples, however, 33.3% and 9.5% respectively. Neither of the two organisms was detected in 4 egg powder samples.