Food-borne diseases are of major concern worldwide. Among the predominant bacteria involved in these diseases, Campylobacter species, Salmonella species and Listeria species. Eggs have been documented to be a source of food-borne diseases. To study the extent of contamination of table eggs with some food poisoning microorganisms, a total of 300 fresh eggs representing native and foreign breeds’ eggs were randomly collected in Assiut city, Egypt. Campylobacter spp., Salmonella spp. and Listeria spps were detected in 6.7%, 13.3% and 6.7% in native breed eggs and in 3.3%, 6.7% and 3.3% in foreign breeds’ eggs, respectively. The isolated bacteria were identified to be Campylobacter jejuni, Campylobacter coli, Salmonella enteritidis, Salmonella typhimurium, Salmonella Kentucky, Listeria monocytogenes and Listeria innocua. The incidence of these bacteria in eggs shells and contents were determined.