Whole egg, albumen, and yolk separated from the shell can be preserved by pasteurization, alone or followed by freezing or drying; or by the addition of salt or sugar. Information is presented on the heat resistance of Salmonella and Listeria monocytogenes in liquid egg products as well as pasteurization processes used in various countries. Microbiological aspects of drying eggs and glucose removal and preservation of egg prepared meals are also discussed.