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For many years there have been outbreaks of para typhoid fever associated with the .consumption of imitation cream cakes and other confectionery made in commercial bakeries. One suspected means of entry of the paratyphoid bacillus into these bakeries has been contaminated products in common use (Cockburn et al., 1951 ; Thomson, 1953). In 1954 two of us investigated a series of outbreaks of paratyphoid fever associated with bakeries where one small batch of Chinese frozen whole egg, used in all the bakeries concerned, was thought to have been contaminated, but where only a small amount was available for examination (Newell, 1955 ; Smith and Hobbs, 1955 ; Newell et al., 1955). Various salmonellae were found, but not Salmonella paratyphi B. In the present report are recorded two outbreaks of paratyphoid fever in August, 1955, one in the Worthing area and the other in the Weymouth area ; bakery pro ducts were suspected of being directly responsible for the infection, and a batch of Chinese frozen whole egg used in the two bakeries appeared, on epidemiological grounds, to be the source of contamination. The epi demiological observations were confirmed by the isola tion of the same phage type of Salm. paratyphi B from unopened cans of the egg, from some of the bakery staff, and from the patients.