What type of bacteria is commonly associated with undercooked eggs?

Salmonella is the type of bacteria most commonly linked to undercooked eggs. This pathogen can be found inside the eggs, particularly if they are produced by infected hens. When eggs are not cooked to the proper temperature, Salmonella can survive, posing a significant risk for foodborne illness. Symptoms of a Salmonella infection often include nausea, vomiting, diarrhea, and abdominal cramps, typically appearing 6 hours to 6 days after consuming contaminated food.

While other bacteria mentioned may cause foodborne illnesses, they are generally associated with different types of food or improper food handling practices. For instance, Escherichia coli is often linked to undercooked beef or contaminated vegetables; Listeria monocytogenes is more commonly found in deli meats and unpasteurized dairy products; and Clostridium perfringens is frequently associated with improperly stored leftovers. Therefore, for undercooked eggs specifically, Salmonella is recognized as the primary concern.