Which type of bacteria is commonly associated with undercooked eggs?

The type of bacteria that is most commonly associated with undercooked eggs is Salmonella. This bacterium is often found in the intestines of birds, including chickens, and can be present on the shell or within the egg itself if the egg is contaminated. When eggs are undercooked, the heat is insufficient to kill any Salmonella present, increasing the risk of foodborne illness.

Salmonella can cause symptoms such as diarrhea, fever, and abdominal cramps, and it is particularly concerning in foods like eggs, where proper cooking temperature can significantly reduce the risk of infection. The recommendation is to cook eggs until both the yolk and the white are firm to ensure safety.

While Escherichia coli, Listeria, and Clostridium perfringens are associated with different types of foodborne illnesses, they are not typically linked to undercooked eggs. E. coli is more commonly found in undercooked beef or contaminated produce, Listeria is associated with deli meats and unpasteurized dairy products, and Clostridium perfringens is often linked to prepared foods that are left out at unsafe temperatures. Thus, the association of Salmonella with undercooked eggs is well-documented and underscores the importance of