Which bacteria can often be found in undercooked eggs?

Salmonella is the bacteria commonly associated with undercooked eggs. This bacterium can be present inside the eggs, even if the shell appears intact and clean. When eggs are not cooked thoroughly, any Salmonella present can survive and lead to foodborne illness if consumed. Cooking eggs to the appropriate temperatures effectively kills this bacteria, making safe consumption possible.

While Escherichia coli, Listeria, and Campylobacter are significant foodborne pathogens, they are primarily linked to other sources or types of food. For example, E. coli is more commonly associated with undercooked beef and contaminated produce, Listeria is often linked to deli meats and unpasteurized dairy products, and Campylobacter is usually found in raw or undercooked poultry. Understanding the specific bacteria associated with particular foods helps in implementing safety practices effectively.