Why is it dangerous to eat raw or undercooked eggs?

Eating raw or undercooked eggs poses a significant danger primarily due to the risk of Salmonella infection. Salmonella is a type of bacteria that can be present in the eggs themselves, particularly if they are contaminated during the laying process as a result of the hens being infected or due to poor handling and hygiene practices. If these eggs are not cooked thoroughly, the bacteria may survive and be ingested, leading to foodborne illness characterized by symptoms such as diarrhea, fever, abdominal cramps, and vomiting.

The potential consequences of a Salmonella infection can be severe, particularly for vulnerable populations such as young children, the elderly, pregnant women, and those with weakened immune systems. This is why many health organizations recommend that eggs be cooked until both the white and yolk are firm to ensure the destruction of harmful pathogens.

In contrast, while E. coli, botulism, and listeriosis are valid food safety concerns associated with various foods, they are not primarily linked to raw or undercooked eggs. E. coli is more commonly associated with undercooked beef and contaminated produce, botulism is linked to improperly preserved foods, and listeriosis is primarily associated with deli meats and unpasteurized dairy products. Thus, the specific danger