Which foodborne illness is often linked to raw or undercooked eggs?

Salmonella is the foodborne illness most frequently associated with raw or undercooked eggs. This bacterium can reside in the ovaries of healthy hens, which means that eggs can become contaminated even before they are laid. When eggs are consumed in a raw or insufficiently cooked state, the risk of contracting salmonellosis—a type of food poisoning caused by Salmonella—significantly increases.

Symptoms of salmonellosis can include diarrhea, fever, abdominal cramps, and vomiting, typically appearing six hours to six days after ingestion. Emphasizing proper cooking methods, such as ensuring that eggs reach an internal temperature of 160°F, is crucial for eliminating the risk of Salmonella infection.

While other options listed are indeed associated with specific foodborne illness outbreaks, they typically do not have the strong connection to raw or undercooked eggs as Salmonella does. Hepatitis A is linked to contaminated food and water, Norovirus is frequently associated with ready-to-eat foods handled by infected food workers, and E. coli O157:H7 is often linked to undercooked beef and contaminated produce.