Which foodborne illness is commonly associated with undercooked eggs?

The foodborne illness commonly associated with undercooked eggs is Salmonella. This bacterium can reside both inside and outside eggs, leading to contamination if they are not cooked to a safe temperature. When eggs are undercooked, the heat may not be sufficient to kill the Salmonella bacteria, which can then lead to infection when consumed.

Salmonella can cause gastrointestinal illness with symptoms such as diarrhea, fever, and abdominal cramps, typically appearing 6 hours to 6 days after infection. Because of the high risk associated with undercooked or raw eggs, it is recommended to thoroughly cook eggs until both the whites and yolks are firm, and to avoid dishes that contain raw eggs to prevent Salmonella infections.

In contrast, the other illnesses listed, such as Norovirus and Listeria, are linked to different sources and foods; Norovirus is often associated with contaminated water or food, while Listeria is commonly found in deli meats and unpasteurized dairy products. Escherichia coli is frequently related to undercooked beef and contaminated vegetables rather than eggs specifically. Understanding these associations is crucial for food safety, especially in culinary contexts.