Heating liquid egg to 60 °C. reduced the viable bacterial count 85 to 95% but had less effect on the coliform organisms. Holding the liquid at 60 °C. for 30 min. reduced the viable count 98 to 99%, and destroyed the coliforms, Salmonella, and Staphylococci. Quality tests indicated no difference between powders prepared from heated and unheated melange either originally or after storage. Tests with a laboratory flash pasteurizer indicated that a considerable reduction in the number of total viable and coliform organisms occurred when liquid egg was heated from 22° to 60 °C., the total time in the pasteurizer being approximately one minute.