What is the main concern with consuming raw or undercooked eggs?

Consuming raw or undercooked eggs primarily raises concerns about the risk of Salmonella infection. Salmonella is a type of bacteria that can reside in the intestines of poultry and can contaminate eggs during the laying process. When eggs are improperly handled or not cooked to a sufficiently high temperature, the Salmonella bacteria can survive and lead to foodborne illness.

Infection with Salmonella can result in gastrointestinal symptoms such as diarrhea, fever, abdominal cramps, and vomiting, which can cause significant illness, particularly in vulnerable populations such as young children, the elderly, and those with weakened immune systems. To mitigate this risk, it is recommended to only consume eggs that are fully cooked and to practice proper food safety measures, such as refrigerating eggs and maintaining good hygiene while handling food.

While other pathogens such as E. coli, Listeria, and norovirus pose food safety risks, they are not primarily associated with raw or undercooked eggs in the same way Salmonella is. E. coli is more commonly linked to contaminated meats and produce, Listeria infection is often associated with unpasteurized dairy products and ready-to-eat meats, and norovirus usually spreads through contaminated food or surfaces rather than directly from eggs. Therefore, the primary