Summarized results of five-year microbiologic studies on the production of dried egg products (white of egg, yolk, and melange), are presented. Studied were a total of 1402 batches of dried products, 231 samples of raw material, and 2348 samples of dried semi-products. The effect was followed up of the technologic processes and the hygiene status on the quantitative and the qualitative composition of the residual microflora. It was found that dried egg products met to a large extent the requirements of the microbiologic standards of the hygiene state and the epidemiologic safety and could be used on a mass scale in the food industry.