Eggs are considered healthy because they are a source of proteins, vitamins, and unsaturated fatty acids. However, they may also be subject to microbial contamination. Eggs possess numerous antimicrobial self-defence mechanisms, which include mechanical defences such as the cuticle, shell and shell membranes as well as the antimicrobial properties of egg albumen, including lysozyme, avidin and ovotransferrin. Additionally, the pH of the albumen and the viscosity play a role. These protective mechanisms are in place to support the reproduction of the chicks and, in this way, also to prevent microbial contamination, resulting in an almost bacteria-free egg content in most cases. However, aside from the unavoidable bacterial contamination on the eggshell, contamination of the egg content can occur at every stage of the production chain, including contamination by foodborne pathogens. The pathogenic bacteria most associated with eggs are still Salmonella, especially Salmonella enterica subspecies enterica serovar Enteritidis, from now on referred to as Salmonella Enteritidis.