What foodborne pathogen is primarily associated with eggs?

Salmonella is the foodborne pathogen primarily associated with eggs. This bacterium can be found in the intestines of birds, particularly poultry, and can contaminate both the outside and inside of eggs. When eggs are not cooked thoroughly, it increases the risk of foodborne illness because Salmonella can survive even if the egg appears clean or intact.

The association of Salmonella with eggs is well-documented, leading to food safety guidelines that emphasize proper cooking and handling of eggs to mitigate the risk of infection. Safe practices include cooking eggs until both the yolk and white are firm, using pasteurized eggs in recipes that will not be cooked, and storing eggs properly to prevent contamination.

Understanding the specific risks associated with different pathogens is crucial for food safety management, as it allows food handlers and managers to implement effective prevention measures tailored to minimize the dangers posed by these microorganisms.