Which bacteria is commonly found in undercooked eggs?

Salmonella is the bacteria commonly associated with undercooked eggs. It is often found in the intestines of birds and can contaminate eggs if they are not properly handled or cooked. When eggs are consumed raw or undercooked, there is a significant risk of contracting a salmonellosis infection, which can lead to symptoms such as gastrointestinal distress, fever, and abdominal cramps.

The reason salmonella is so prevalent in undercooked eggs is primarily due to the way eggs can become contaminated during the production process. Egg-laying hens may carry the bacteria and, although the eggs may appear clean, the bacteria can be present on the shell or inside the egg itself. Proper cooking techniques, such as ensuring eggs are cooked until both the whites and yolks are firm, are essential for eliminating the risk of salmonella infection.

This knowledge emphasizes the importance of adhering to food safety guidelines when handling and preparing eggs, particularly in culinary settings, to prevent foodborne illnesses associated with this bacteria.