Technical Abstract: This chapter describes the microbiology of table eggs, effects of processing, regulatory influences, relative risk of egg-borne disease, and the role of retail and consumer practices in outbreaks. Effects of washing, refrigeration, and facility sanitation in US commercial facilities will be described and their contribution to shelf-life and food safety will be discussed. Current regulations, recent changes, and the influence of Safe and Quality Foods (SQF), a voluntary program required by some retailers, are described. A general discussion of table egg microbiology, pathogens, and emerging pathogens is followed by a description of sampling methods. Finally, the relative risk of egg-borne illness in the US and the contribution by retail and consumer practices will be discussed.