The level of salmonella contamination in UK eggs is now one third of what it was in 1996, according to a survey by the Food Standards Agency.
Salmonella contamination has dropped by two thirds
Just one in every 290 half dozen eggs on sale today has the bacteria, the agency found, compared to one in 100 in a 1995/96 study.
The 2004 survey sampled UK-produced eggs on sale in shops and markets across the country.
It found no difference in levels between free range and other eggs.
"The survey clearly shows that if you buy UK-produced eggs from shops and markets the possibility of any salmonella contamination is very low indeed," said Lydia Wilkie, assistant director of science and enforcement, Food Standards Agency (FSA) Scotland.
"We are obviously delighted levels are significantly lower today than they were in the mid-1990s.
"This demonstrates first rate progress by the egg industry," she added.
Back in 1998 a programme was set up to vaccinate UK laying hens against a common type of salmonella (Salmonella Enteritidis), leading to a steady decrease in the number of cases of human illness from this type of salmonella.
The number of reported Salmonella Enteritidis cases is now at its lowest level since the late 1980s.
Currently at least 80% of all laying hens in the UK are vaccinated against Salmonella Enteritidis.
By summer 2004 all UK eggs will have the letters 'UK' stamped on them, in line with new European Union regulations.
In the late 1980s the then junior Conservative heath minister Edwina Curry was forced to resign after warning of high salmonella contamination in UK eggs.
Her comments caused a countrywide scare and saw sales plummet.