Which microorganism is commonly responsible for causing foodborne illness from raw eggs?

Salmonella is recognized as the primary microorganism associated with foodborne illnesses from raw eggs. This bacterium can reside in the ovaries of healthy hens, leading to contamination of the egg before the shell is formed. Unlike some other pathogens, Salmonella can survive in a protein-rich environment such as the egg, making undercooked or raw eggs a significant risk for transmission.

When someone consumes raw or undercooked eggs, they may ingest Salmonella, which can lead to symptoms like diarrhea, abdominal cramps, and fever. This connection between raw eggs and Salmonella has prompted public health recommendations, including the proper cooking of eggs and the use of pasteurized eggs in recipes that call for raw eggs.

In contrast, Staphylococcus aureus is primarily associated with foods that are improperly stored, leading to the production of toxins. Campylobacter is often linked to poultry and can also infect eggs, but it is less commonly associated specifically with raw eggs compared to Salmonella. Bacillus cereus is known for its connection to rice and pasta products and is not typically associated with eggs. Thus, the direct link between raw eggs and Salmonella makes it the correct choice in this context.