Background: Eggs are poultry products that cannot be separated from the possibility of Salmonella contamination. Traditional markets are places where consumers can get chicken eggs with poor hygiene and sanitation aspects. Habits of today's society that often consumes raw or undercooked eggs can trigger Salmonellosis. Purpose: To identify the presence of Salmonella sp. in eggs sold in Magetan Regency Vegetable Market. Method: Sampling of eggs from different random stores. The eggs then proceeded with selection pre-enrichment, selective enrichment, isolation, and identification. Results: The handling of eggs in the Magetan Regency Market was quite good in its storage period, and purebred eggs sold in the Magetan Regency Market were negatively contaminated with Salmonella sp. Conclusion: Broiler chicken eggs sold in Magetan Vegetable Market are safe to consume.

Eggs are poultry products that cannot be separated from contamination Salmonella found in the reproductive organs, as well as the digestive organs of the large intestine which can produce eggs that contain Salmonella. Traditional markets are places where consumers can get chicken eggs with very low hygiene and sanitation aspects. Habits of today's society that often consumes raw or undercooked eggs can trigger Salmonellosis. To provide an overview of the conditions for handling eggs in traditional markets, especially the Magetan Vegetable Market, and identify the presence of Salmonella sp. in eggs sold in traditional markets, namely Magetan Regency Vegetable Market. Sampling of 15 eggs from 3 different stores from one market, then separated the yolk to be used as a sample. After that proceed withselection pre-enrichment, selective enrrichment, isolation, and identification. The handling of eggs in the Magetan Regency Market was quite good in its storage period and purebred eggs sold in the Magetan Regency Market were negatively contaminated with Salmonella sp. Broiler chicken eggs sold in Magetan Vegetable Market are safe to consume because they are in accordance with SNI 7388: 2009, which is negative / 25 g from Salmonella sp.