Salmonella may reside in pigs during all stages of growth and may later contaminate pork products, thus presenting a foodborne hazard for humans. Often, salmonella are passed among hogs during transport to and holding in slaughter facilities, thus increasing the potential for contamination of pork products. This research tested an egg yolk product that contained anti-salmonella antibodies as a feed additive to determine if such products can reduce salmonella in pigs. Experiments were conducted to determine the effectiveness of the egg yolk product in young pigs and in older hogs bound for market. The results of these studies indicate that egg yolk antibodies are not an effective means of reducing salmonella in pigs, whereas diets containing some antibiotic products can reduce salmonella in younger pigs. However, as antibiotic use can lead to drug-resistant bacteria, the search for alternative feed additives or management schemes that reduce foodborne bacteria should remain a priority for the industry.