The rise in consumption of infertile hen eggs, together with the simultaneous rise in egg-related foodborne pathogen outbreaks, indicates the importance of understanding the microflora on the eggshell and within the egg contents. Pathogenic microorganisms in a number of ways can contaminate eggs, and a range of microorganisms have the ability to penetrate the eggshell and survive in egg contents until consumption. This chapter begins with an overview of pathogen contamination of table eggs. The next section focuses on Salmonella spp., since these are considered the greatest safety threat in the consumption of eggs. Subsequent sections then discuss Campylobacter spp., other bacteria, yeasts and moulds.