Which pathogen is commonly associated with undercooked eggs?

Salmonella is a pathogen that is widely recognized for its association with undercooked or raw eggs. This bacteria resides in the intestines of birds, including chickens, and can contaminate the egg during the laying process. When eggs are undercooked, the heat does not reach a temperature high enough to effectively kill the Salmonella bacteria, posing a risk of foodborne illness.

Proper cooking of eggs to an internal temperature of at least 160°F (71°C) is crucial for reducing the risk of Salmonella infection. This is why public health guidelines emphasize safe cooking practices, particularly for foods like eggs that may be consumed in ways that could leave them undercooked.

Other pathogens, while they may also cause foodborne illnesses, are not typically linked to undercooked eggs in the same way. For instance, Listeria is more commonly associated with unpasteurized dairy products and ready-to-eat meats. Escherichia coli is generally linked to undercooked beef and contaminated produce. Staphylococcus aureus is usually tied to foods that are improperly stored or handled, producing toxins that can lead to illness, but not specifically to undercooked eggs.