THE alarming occurrence of salmonellosis acquired by patients during hospitalization should always initiate an epidemiologic survey of personnel and of materials in the dietary department of the hospital. When the origin of an outbreak can be discovered, it is frequently traced to the "carrier state" of a food handler or to an improperly prepared animal food product already notorious for its implication in other out-breaks of food poisoning. Such foods include dry powdered eggs, poultry and meat products.1 An epidemiologic study of recent episodes of salmonellosis in patients under treatment for various disorders in this hospital has uncovered, as a . . .