Which foodborne pathogen is commonly associated with raw or undercooked eggs?

Salmonella is the foodborne pathogen that is most commonly associated with raw or undercooked eggs. This bacterium can reside on the shell and inside of eggs, posing a risk, especially when the eggs are not cooked thoroughly. When eggs are consumed in a raw or lightly cooked state, the risk of Salmonella infection significantly increases.

The primary concern with Salmonella is that it can lead to serious gastrointestinal illness, characterized by symptoms like diarrhea, fever, and abdominal cramps. As a result, proper cooking and handling of eggs are crucial in preventing foodborne illness. It's important to cook eggs until both the white and yolk are firm to effectively kill any potential Salmonella bacteria, ensuring food safety.

Other pathogens listed, such as Escherichia coli, Listeria, and Norovirus, have their own associations with different foods but are not typically linked to raw or undercooked eggs in the same prominent way as Salmonella.