The effects of water-bath immersion heat treatments on the inactivation of Salmonellaenteritidis within intact shell eggs were evaluated. Six pooled strains of Salm. enteritidis (ca 3×108 cfu, inoculated near the centre of the yolk) were completelyinactivated within 50–57·5 min at a bath temperature of 58°C and within 65–75min at 57°C (an 8·4 to 8·5-D process per egg). Following the initial 24 to35-min come-up period, semilogarithmic survivor curves obtained at 58 and 57°C yieldedapparent decimal reduction times (D-values) of 4·5 and 6·0 min, respectively.Haugh unit values increased during heating, while yolk index and albumen pH values wereunaffected. Albumen clarity and functionality were affected by the thermal treatments; therefore,extended whip times would be required for meringue preparation using immersion-heated eggwhites. Immersion-heated shell eggs could provide Salmonella-free ingredients for thepreparation of a variety of minimally-cooked foods of interest to consumers and foodserviceoperators.