Which bacteria is commonly associated with shell eggs and can cause foodborne illness?

Non-typhoidal Salmonella is commonly associated with shell eggs and is a significant cause of foodborne illness. This bacterium can contaminate eggs while they are being formed inside the hen, even before the eggs are laid, making it a unique concern for egg safety. When eggs are consumed in undercooked or raw forms, the risk of contracting an illness increases significantly due to the presence of this pathogen.

Understanding the typical sources of various foodborne illnesses can help in implementing proper food safety measures. For example, eggs should be cooked to a safe minimum internal temperature, and proper handling practices should be followed to minimize the risk of salmonellosis, the illness caused by non-typhoidal Salmonella.

The other bacteria listed, while they are associated with foodborne illnesses, are not specifically linked to shell eggs in the same way. Staphylococcus aureus is more linked to improperly stored cooked foods, whereas Escherichia coli is often associated with undercooked beef and contaminated produce. Clostridium botulinum is associated with improperly canned foods and is known for causing botulism. Therefore, recognizing the specific sources and pathogens helps in preventing foodborne illness effectively.