The prevention of salmonellosis is closely associated with food safety. So, in the present study A survey was conducted to determine the prevalence of Salmonella in 300 hen's eggs (commercial and balady) representing 150 eggs for each were collected randomly from Assiut city. Every 5 eggs represent one sample. From balady egg's shell 6.67%, 13.33% S. arizona and 3.33%, 10% S. enteritidis were recovered using S.S. (salmonella shigella) and XLD (Xylose Lysine Desoxycholate) agars, respectively. Salmonella arizona was detected in balady egg's content in percentage 0, 6.67% while, S. enteritidis detected in 3.33 and 6.67% on the same media. Commercial farm hen eggs came secondary to Balady hen eggs. S. arizona and S. enteritidis could be detected on egg shell at a same percentage 3.33% on S.S. agar but on were XLD they isolated by 6.67, 10%, respectively. From egg content both microorganisms detected in 3.33% on both media but failed to detect S. enteritidis on S.S. agar. Serologically other Salmonellae detected were S. typhimurium, S.anatum and S. kentucky. S. arizona and S. enteritidis subjected in this study to antibiotic sensitivity test. Antibiotic resistance in relation to 9 antibiotics (Doxveto (Dov, 30µg), Lincomycin (L2, 2mcg), Novobiocin (NV30, 30mg), Neomycin (Neo, 30mcg), Amoxyveto (VMD, 5mcg), Eryton (CIN, 15mcg), Ciprofloxacin (Cip, 5mcg), Cloxacillin (CX1, 1mcg) and Cephradine (CE30, 5mcg) was studied. The results indicated that S. arizona and S. enteritidis were sensitive to Doxveto (Dov, 30µg) and Novobiocin (NV30, 30mg) and resist to the remained antibiotics. This work was conducted to study the effect ofdifferent degree of temperatures on S. arizona and S. enteritidis in hen's eggs. The results indicated that S. arizona still found until the fifth week  in the inoculated eggs with test organisms stored at 4^○C, while S. enteritidis  still found until the third week. While, after immersing the inoculated eggs with test organisms in boiling water bath for 10 and 15 minutes then cooled and examined the results indicated that complete destruction of S. arizona and S. enteritidis. It could be concluded that we must keep eggs refrigerated at all times and Eggs should be cooked at least ten minutes. The economic and public health importance of S. arizona and S. enteritidis that affect the human health through consumption of eggs were discussed. Likewise, suggestive measures for improving the quality of produced eggs and the suitable procedure to cook eggs are given.