Dietetic Technician Practice Test

Which foodborne illness is associated with undercooked eggs?

1. Listeriosis

2. Salmonella

3. Hepatitis A

4. Norovirus

The correct answer is: Salmonella

Salmonella is the foodborne illness primarily linked with the consumption of undercooked eggs. This bacterium can reside in the ovaries of chickens, resulting in eggs that are contaminated even before the shells are formed. When eggs are cooked insufficiently, the Salmonella bacteria can survive and subsequently infect those who consume the contaminated eggs. Understanding the risks associated with undercooked eggs is crucial for food safety. While other illnesses like Listeriosis, Hepatitis A, and Norovirus are linked to different sources and modes of transmission, Salmonella clearly stands out as the pathogenic microorganism most directly associated with the consumption of raw or undercooked eggs. Knowledge of this association can help in the prevention of foodborne illnesses by promoting proper cooking practices and food handling techniques.