SummaryCommercially produced pasteurized egg was stored in refrigerators at 36, 38 and 40°F and examined daily both organoleptically and bacteriologically. The counts at 20 and at 37°, as well as the coliform count, remained practically constant for a period, depending on the storage temperature, following which there was a sharp transition to a logarithmic phase. Using both bacteriological and organoleptic criteria, the egg remained satisfactory for at least 6 days provided the storage temperature did not exceed 38°F.