Prevalence and Characterization of <i>Escherichia</i><i> </i><i>coli</i> and <i>Salmonella</i><i> </i><

Layer hen eggs are an essential source of affordable animal protein for many populations in West Africa. However, their microbiological safety is frequently compromised by contamination with pathogenic Salmonella and Escherichia coli, two major agents of foodborne infections. This literature review, covering the period 2000–2025, draws upon international databases (PubMed, ScienceDirect, Google Scholar, and AJOL) to analyze studies conducted in several countries across the subregion, including Nigeria, Ghana, Côte d’Ivoire, Mali, Benin, and Burkina Faso. Findings indicate that the prevalence of E. coli in eggs is generally higher than that of Salmonella, with rates exceeding 20% in certain contexts. Observed variations are influenced by several factors, including production system (intensive, semi-intensive, or backyard), the level of biosecurity implementation, and flock health management. Moreover, the emergence of antimicrobial-resistant strains, particularly to fluoroquinolones and cephalosporins, poses an increasing threat to both animal and human health by limiting available therapeutic options. A major concern also lies in disparities in diagnostic capacities: while some laboratories employ advanced techniques such as PCR or molecular serotyping, others still rely on conventional culture methods, potentially leading to an underestimation of contamination rates. This review highlights the urgent need to strengthen microbiological surveillance of eggs through harmonized regional programs. The development of reference laboratories, improvement of farm biosecurity practices, and strict quality control of eggs are identified as priority measures to mitigate health risks, protect public health, and ensure food safety across the region.