Which foodborne pathogen is commonly associated with undercooked eggs?

Salmonella is the foodborne pathogen most commonly associated with undercooked eggs. This connection arises because Salmonella can reside both on the eggshell and within the egg itself, particularly if the hen was infected before the egg was laid. This pathogen can cause gastrointestinal illness, and symptoms typically manifest within hours to days after consumption of contaminated food.

When eggs are not cooked thoroughly, the heat may not be sufficient to kill the Salmonella bacteria, leading to potential illness. The importance of cooking eggs to a safe temperature is a critical point in food safety, particularly to prevent salmonellosis. Proper food handling and cooking practices can significantly reduce the risk of infection.

Other pathogens listed, while foodborne, are typically associated with different types of foods or preparation methods. For example, Campylobacter is primarily linked to undercooked poultry, Escherichia coli often associates with contaminated beef or produce, and Listeria monocytogenes is usually connected with ready-to-eat deli meats or unpasteurized dairy products.