Which foodborne illness is often associated with poultry or eggs?

Which foodborne illness is often associated with poultry or eggs?

• A. E. coli
• B. Salmonella
• C. Listeria
• D. Norovirus

Answer: (B)

Salmonella is the foodborne illness frequently linked to poultry and eggs. This bacterium can be present on the surfaces of poultry and within the eggs themselves. It's crucial to understand that when these foods are not cooked properly or are handled in a contaminated manner, Salmonella can lead to food poisoning. Symptoms of Salmonella infection include diarrhea, fever, and abdominal cramps, typically appearing six hours to six days after infection. While E. coli is associated with undercooked beef or contaminated produce, Listeria is primarily related to ready-to-eat deli meats and unpasteurized dairy, and Norovirus is often connected to contaminated water or food handled by infected individuals. This distinction highlights the importance of food safety practices, particularly in the handling and cooking of poultry and eggs, to prevent Salmonella infections.

Salmonella is the foodborne illness frequently linked to poultry and eggs. This bacterium can be present on the surfaces of poultry and within the eggs themselves. It's crucial to understand that when these foods are not cooked properly or are handled in a contaminated manner, Salmonella can lead to food poisoning. Symptoms of Salmonella infection include diarrhea, fever, and abdominal cramps, typically appearing six hours to six days after infection.

While E. coli is associated with undercooked beef or contaminated produce, Listeria is primarily related to ready-to-eat deli meats and unpasteurized dairy, and Norovirus is often connected to contaminated water or food handled by infected individuals. This distinction highlights the importance of food safety practices, particularly in the handling and cooking of poultry and eggs, to prevent Salmonella infections.